Enrich almost any main dish with this nourishing Cauliflower Gratin as a creamy, cheesy side.
What would the winter holidays be without a rich, creamy side dish full of veggies? Cauliflower gratin, a tasty alternative to au gratin potatoes, is one of the most satisfyingly cheesy sides in our cookbook. It’s overflowing with flavor, thanks to the garlic, onion, cheeses, and a pinch of nutmeg. Baked in the oven like a casserole, this mix of fresh cauliflower and velvety sauce turns out tender and steamy—perfect to pair with all kinds of main dishes.
While this recipe calls for Gruyère and Parmesan cheese, you’re also welcome to experiment with freshly shredded mozzarella. This turns out melty and stretchy, whereas the former combo is designed to make the dish crispy and temptingly golden brown. Overall, cauliflower gratin is surprisingly dynamic, and so after you’ve made it a few times, you’ll develop a cook’s intuition for what kind of customizations you and your family like best. With a crunchy topping and gooey inside, cauliflower gratin is a satisfying side for any cheese-loving family.
How do au gratin potatoes differ?
Cauliflower gratin is inspired by a more traditional dish called Au Gratin Potatoes, which hails from France. In cooking, the word gratin refers to a dish that has a lightly browned crust of melted cheese and/or breadcrumbs. In the US, au gratin potatoes has become a popular holiday dish, but cauliflower gratin is not as well-known. Both, of course, have a signature creamy and cheesy sauce that goes great with a wide variety of mains.
How do I store leftovers?
Once cooled, cauliflower gratin can be covered with plastic wrap or aluminum foil. Alternatively, you can transfer leftovers to an airtight container. Refrigerate it for 3-4 days, or freeze it (in a freezer-safe container) for up to 3 months. If you freeze it, make sure to thaw it in the fridge overnight before reheating. When you’re ready, pop it in the oven and bake for 15-20 minutes at 350°F, until it’s warm all the way through.
Serving suggestions
After it’s cooled for about five minutes, garnish your cauliflower gratin with freshly chopped parsley. One of my favorite ways to serve this is with Sweet Potato Veggie Burgers and Roasted Brussels Sprouts With Mushrooms, plus a nice Thanksgiving Salad. But many people also enjoy it with Pan-Seared Salmon, Smoked Meatloaf, Air-Fryer Turkey Breast, or Rosemary Steak. Clearly, cauliflower gratin can be a great part of almost any holiday dinner.
Cauliflower Gratin
Ingredients
- 1 large head cauliflower cut into florets (about 8 cups)
- Kosher salt to taste
- 2 1/2 tablespoons unsalted butter plus more for greasing the dish
- 2 1/2 tablespoons all-purpose flour
- 2 cups whole milk warmed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded Gruyère cheese divided
- 2/3 cup grated Parmesan cheese divided
- A pinch of ground nutmeg
- 1/2 teaspoon ground black pepper
- 2/3 cup panko breadcrumbs
- Fresh parsley chopped (for garnish)
Instructions
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Preheat your oven to 375°F and grease an 8×11-inch baking dish with a bit of butter or cooking spray.
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Boil water with a pinch of salt, add cauliflower florets, and cook for 5 minutes until tender but firm. Drain well.
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In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Slowly whisk in warmed whole milk until smooth and slightly thickened.
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Add the garlic powder and onion powder. Remove from heat and stir in 1/2 cup of the Gruyère, 1/3 cup of the Parmesan, a pinch of nutmeg, salt, and ground black pepper.
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Layer approximately one-third of the cheese sauce in the greased baking dish. Distribute the drained cauliflower evenly on top. Then, pour the rest of the sauce over and finish with the remaining Gruyère, Parmesan, and panko breadcrumbs.
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Bake for 25-30 minutes until the top is bubbly and golden brown. Let rest for 5 minutes before serving. Sprinkle with fresh parsley for garnish.
Nutrition
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