The first time I made this cauliflower gratin Recipe, I honestly didn’t expect it to steal the spotlight from the main dish. But after one bite, I knew this recipe was something special.
The creamy sauce, tender cauliflower, and golden cheesy topping made it irresistible. I’ve since made it for family dinners and holidays, and it’s always a hit. If you’re looking for a comforting, elegant side dish, this is the one I highly recommend trying.
This comforting dish is inspired by the classic version from Ina Garten on Food Network, known for her rich, flavorful, and foolproof recipes. Let’s recreate this delicious cauliflower gratin recipe in a simple, approachable way.
Ingredients
Here’s everything you’ll need to make this creamy cauliflower gratin recipe. Using quality ingredients makes all the difference.
- 1 large head cauliflower (about 2 to 2½ pounds), cut into florets – Fresh cauliflower works best for a firm yet tender texture. Avoid pre-cut if possible for maximum freshness.
- 4 tablespoons unsalted butter – Adds richness and forms the base of the sauce. Unsalted lets you control the seasoning.
- 3 tablespoons all-purpose flour – Helps thicken the sauce into a smooth, creamy consistency.
- 2 cups hot milk – Warm milk blends more easily into the roux and prevents lumps. Whole milk gives the creamiest result.
- 1 teaspoon kosher salt – Enhances all the flavors. Adjust to taste.
- ½ teaspoon freshly ground black pepper – Adds gentle heat and depth.
- ¼ teaspoon ground nutmeg – A small amount adds warmth and enhances the creamy sauce beautifully.
- ¾ cup freshly grated Gruyère cheese – Provides nutty, slightly sweet flavor. Always grate fresh for better melting.
- ½ cup freshly grated Parmesan cheese – Adds a salty, savory bite and helps create that golden crust.
- ½ cup grated Gruyère cheese (for topping) – Extra cheese on top makes it bubbly and beautifully browned.
- ¼ cup seasoned dry bread crumbs – Gives a crisp, golden finish.
Note: This recipe serves about 6 people as a side dish.
Variations
You can easily customize this cauliflower gratin recipe to suit your taste or dietary needs.
- For a lighter version, substitute half-and-half for whole milk and reduce the cheese slightly. The sauce will still be creamy but less heavy.
- To make it gluten-free, swap the all-purpose flour with gluten-free flour or cornstarch. Use gluten-free breadcrumbs for the topping.
- For a dairy-free option, use plant-based butter, unsweetened almond milk, and dairy-free cheese alternatives. Nutritional yeast can add extra flavor.
- Want more flavor? Add sautéed onions, garlic, or crispy bacon bits. A pinch of paprika or thyme also elevates the dish beautifully.
Cooking Time
Here’s how long this cauliflower gratin recipe takes from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 40–45 minutes
- Total Time: About 1 hour
Equipment You Need
- Large pot – For boiling the cauliflower until just tender.
- Medium saucepan – Used to prepare the creamy béchamel sauce.
- Whisk – Helps create a smooth, lump-free sauce.
- 2-quart baking dish – Perfect size for even baking.
- Cheese grater – Freshly grated cheese melts better and tastes superior.
- Colander – For draining the cooked cauliflower thoroughly.
How to Make Cauliflower Gratin Recipe?
This cauliflower gratin recipe comes together in simple stages. Take your time with each step for the best results.
Prepare the Cauliflower
Start by bringing a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 to 6 minutes until just tender but not mushy. I always make sure not to overcook them because they’ll continue baking in the oven. Drain well and set aside to remove excess moisture.
Make the Cream Sauce
In a saucepan, melt the butter over medium heat and stir in the flour to create a roux. Cook it for about two minutes, stirring constantly so it doesn’t brown. Slowly whisk in the hot milk and continue whisking until the sauce thickens and becomes smooth. Add salt, pepper, and nutmeg, then stir in the Gruyère and Parmesan until melted and creamy.
Assemble the Dish
Preheat your oven to 375°F (190°C). Spread the drained cauliflower evenly in your baking dish, then pour the cheese sauce over it, making sure every floret is coated. I like to gently stir it once to distribute the sauce evenly. Sprinkle the remaining Gruyère and breadcrumbs evenly over the top.
Bake Until Golden
Place the dish in the oven and bake for 25 to 30 minutes until the top is golden brown and bubbly. If you want extra browning, you can broil it for 2 to 3 minutes at the end. Let it sit for about 5 minutes before serving so the sauce settles perfectly.
Additional Tips for Making This Recipe Better
After making this recipe several times, I’ve learned a few tricks that really improve the results:
- I always dry the cauliflower thoroughly after boiling. Too much water makes the sauce thin.
- I grate the cheese fresh every time. Pre-shredded cheese doesn’t melt as smoothly.
- I taste the sauce before assembling. Adjusting salt and pepper at that stage makes a big difference.
- I sometimes add a small handful of caramelized onions for extra sweetness and depth.
- I let the gratin rest for a few minutes before serving. It thickens and becomes even creamier.
How to Serve Cauliflower Gratin Recipe?
This creamy cauliflower gratin recipe pairs beautifully with roasted chicken, grilled steak, or baked salmon. It’s also an elegant side dish for holiday dinners or special gatherings.
For a fresh and balanced meal, you can serve it alongside Feta Chopped Salad Recipe or Blackberry Avocado and Arugula Salad Recipe 2 to complement the rich, cheesy flavors.
For presentation, serve it in the baking dish with a sprinkle of freshly chopped parsley on top. A light dusting of extra Parmesan just before serving adds visual appeal and flavor. If I’m hosting guests, I use a white ceramic dish to highlight the golden crust.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: 320–350 kcal
- Protein: 14g
- Carbohydrates: 18g
- Fat: 22g
These values may vary depending on cheese brands and portion size
Make Ahead and Storage
Storing
Allow the cauliflower gratin to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even tastier.
Freezing
You can freeze the fully baked and cooled gratin for up to 1 month. Wrap it tightly in foil and place it in a freezer-safe container. Keep in mind that the sauce texture may change slightly after thawing.
Reheating
Reheat in a 350°F (175°C) oven for about 15–20 minutes until warmed through. Cover loosely with foil to prevent over-browning. I avoid microwaving because it can make the sauce separate.
Why You’ll Love This Recipe?
This cauliflower gratin recipe is more than just a side dish. Here’s why it’s worth making:
- It’s rich and comforting
The creamy cheese sauce and tender cauliflower create the ultimate comfort food experience without being overly complicated. - It’s simple yet elegant
The ingredients are basic, but the final result feels special enough for holidays or dinner parties. - It’s versatile
You can easily customize it with herbs, spices, or different cheeses to match your meal. - It’s make-ahead friendly
I love that I can prepare it in advance and bake it just before serving, especially during busy gatherings. - It turns vegetables into a crowd favorite
Even picky eaters tend to love this cheesy, golden baked cauliflower.
If you’ve never tried making a cauliflower gratin recipe at home, I truly encourage you to give this one a try. It’s creamy, cheesy, and perfectly comforting. Once you make it, I’m sure it’ll become a regular on your dinner table just like it has on mine.
Cauliflower Gratin Recipe
Ingredients
Method
- Start by bringing a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 to 6 minutes until just tender but not mushy. I always make sure not to overcook them because they’ll continue baking in the oven. Drain well and set aside to remove excess moisture.
- In a saucepan, melt the butter over medium heat and stir in the flour to create a roux. Cook it for about two minutes, stirring constantly so it doesn’t brown. Slowly whisk in the hot milk and continue whisking until the sauce thickens and becomes smooth. Add salt, pepper, and nutmeg, then stir in the Gruyère and Parmesan until melted and creamy.
- Preheat your oven to 375°F (190°C). Spread the drained cauliflower evenly in your baking dish, then pour the cheese sauce over it, making sure every floret is coated. I like to gently stir it once to distribute the sauce evenly. Sprinkle the remaining Gruyère and breadcrumbs evenly over the top.
- Place the dish in the oven and bake for 25 to 30 minutes until the top is golden brown and bubbly. If you want extra browning, you can broil it for 2 to 3 minutes at the end. Let it sit for about 5 minutes before serving so the sauce settles perfectly.
Notes
- I always dry the cauliflower thoroughly after boiling. Too much water makes the sauce thin.
- I grate the cheese fresh every time. Pre-shredded cheese doesn’t melt as smoothly.
- I taste the sauce before assembling. Adjusting salt and pepper at that stage makes a big difference.
- I sometimes add a small handful of caramelized onions for extra sweetness and depth.
- I let the gratin rest for a few minutes before serving. It thickens and becomes even creamier.