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Cauliflower Gratin with Cheese and Crispy Breadcrumbs
Creamy cauliflower gratin baked with cheese and a golden breadcrumb crust, perfect as an easy side dish for weeknight dinners or holiday feasts.
Cauliflower gratin is a classic baked side dish that combines tender, blanched cauliflower florets with a velvety cheese-enriched béchamel sauce, often flavored with garlic, nutmeg, and a hint of mustard. The mixture is transferred to a shallow casserole, covered with a layer of shredded Gruyère or cheddar and a sprinkling of buttery breadcrumbs or grated Parmesan, then baked until the top turns golden and crisp while the interior remains creamy. Popular as a comforting accompaniment to roasted meats or poultry, it frequently appears on holiday and Sunday dinner tables, although its straightforward preparation also makes it suitable for weeknight meals or as a vegetarian centerpiece.
Cauliflower Gratin with Cheese and Crispy Breadcrumbs
Swap in oat milk, add extra veggies, or finish it with your favorite melty cheese—this gratin is designed for easy customization and fridge-foraging flexibility. Better yet, you can assemble it a day ahead, making it a stress-free side (or meatless main) for busy weeknights or casual gatherings.
Prep Time
20 minutes
20 minutes
Cook Time
35 minutes
35 minutes
Total Time
55 minutes
55 minutes
Ingredients
Cauliflower florets, from 1 large head cauliflower (about 2 lb)
- Unsalted butter, 2 tbsp
- All-purpose flour, 2 tbsp
- Whole milk (warmed), 1 ¾ cups
- Heavy cream, ½ cup
- Gruyère cheese, shredded, 1 ½ cups (divided)
- Sharp white cheddar cheese, shredded, 1 cup
- Parmesan cheese, freshly grated, ⅓ cup
- Kosher salt, ½ tsp (plus extra for blanching water)
- Freshly ground black pepper, ¼ tsp
- Ground nutmeg, ⅛ tsp
- Fresh breadcrumbs (panko preferred), ½ cup
- Extra-virgin olive oil, 1 tbsp
- Garlic, 1 small clove, minced
- Optional / suggested additions:
- Fresh parsley, chopped, 2 tbsp (for garnish)
- Dijon mustard, 1 tsp (whisk into béchamel for depth)
- Cooked bacon, crumbled, 3 slices
- Red pepper flakes, pinch
Method
Preheat the oven to 400 °F / 200 °C
- Grease a 2-quart gratin or baking dish with butter
- Cut the cauliflower into bite-size florets
- Rinse the florets under cold water
- Drain the cauliflower well
- Bring a large pot of salted water to a boil
- Add the cauliflower florets to the boiling water
- Cook the florets for 4–5 minutes until barely tender
- Drain the cauliflower in a colander
- Spread the drained florets on a clean towel and pat them dry
- Melt 2 tablespoons of butter in a medium saucepan over medium heat
- Whisk the flour into the melted butter
- Cook the roux for about 2 minutes, stirring constantly
- Slowly whisk the milk into the roux until smooth
- Simmer the sauce, whisking, until it thickens enough to coat a spoon
- Season the sauce with salt, pepper, and a pinch of nutmeg
- Stir the grated Gruyère into the sauce until melted
- Stir the sharp cheddar into the sauce until melted
- Place the dried cauliflower florets in the prepared baking dish
- Pour the hot cheese sauce evenly over the cauliflower
- Melt the remaining tablespoon of butter in a small skillet
- Add fresh breadcrumbs to the melted butter
- Stir grated Parmesan and a pinch of paprika into the breadcrumbs
- Toast the breadcrumb mixture for 1–2 minutes until lightly golden
- Scatter the seasoned breadcrumbs evenly over the gratin
- Place the baking dish on the center rack of the oven
- Bake until the sauce is bubbling and the top is golden brown, about 20 minutes
- Remove the gratin from the oven
- Let the gratin rest for 5 minutes before serving
Nutrition (whole recipe)
Calories
2587 kcal Protein
124 g Fat
194 g Carbs
97 g Fiber
19 g Sugar
46 g
2587 kcal Protein
124 g Fat
194 g Carbs
97 g Fiber
19 g Sugar
46 g
Notes
For deeper flavor, try roasting the cauliflower at 425°F until the edges char before folding it into the sauce—the caramelization adds a faint nuttiness you can’t get from blanching alone. If your sauce ever feels too thick, whisk in a splash of hot vegetable broth instead of more milk; it loosens the béchamel without dulling the cheese.
why this recipe
This cauliflower gratin is the kind of dish that effortlessly bridges comfort and sophistication, enveloping tender florets in a velvety, cheese-laden sauce that bakes to a bubbling, golden crown. Its subtle nuttiness pairs beautifully with the creamy béchamel, while a whisper of fresh herbs brightens every bite, making each forkful feel indulgent yet balanced. Perfect as a hearty vegetarian centerpiece or an elegant side, it’s a recipe that turns an everyday vegetable into a star attraction, rewarding even a weeknight effort with restaurant-quality flavor and an aroma that draws everyone to the table before it leaves the oven.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare the cauliflower gratin ahead of time and bake it just before serving?
Yes—assemble the gratin (including the cheese sauce and breadcrumb topping), cover it tightly, and refrigerate for up to 24 hours. Bring it to room temperature for 20–30 minutes before baking, or simply add 5–10 extra minutes to the oven time to ensure it heats through and the top crisps properly.
How can I make this cauliflower gratin gluten-free without compromising its creamy texture and crispy topping?
Swap the 2 tbsp of wheat flour in the béchamel for an equal amount of a 1:1 gluten-free all-purpose blend (or use 1 tbsp cornstarch whisked into the warm milk) to keep the sauce just as silky. For the crust, replace panko with gluten-free breadcrumbs or finely crushed rice crackers mixed with the Parmesan and butter— they toast up just as crisp and golden.
How should I store and reheat leftovers to keep the gratin creamy and the topping crisp?
Cool the gratin to room temperature, cover the dish (or individual portions) tightly, and refrigerate for up to 3 days. Reheat uncovered in a 350 °F (175 °C) oven for 15–20 minutes, or until the center is hot and the topping has re-crisped; if the sauce looks dry, drizzle 1–2 Tbsp warm milk or broth around the edges before reheating.