Cauliflower Gratin
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This cauliflower gratin features cauliflower florets baked to perfection in a creamy cheese sauce and topped with breadcrumbs. It’s vegetarian, low-carb and the perfect addition to your holiday menu.
When I think about cozy holiday sides, au gratin potatoes always come to mind, but they’re not exactly the lightest dish. That’s where this cauliflower gratin recipe comes in.
Also known as cauliflower au gratin, it has the same creamy, cheesy goodness you’d expect from the classic, but with cauliflower as the base. It feels just as comforting as potatoes while being lighter, lower in carbs, and packed with extra nutrients.
If you’ve tried my mashed cauliflower before, you already know how much I love swapping cauliflower into comfort food, and this gratin is another recipe that has quickly become a favorite.
Table of Contents
Why You Gotta Try This One
I didn’t expect this recipe to feel so indulgent, but the sauce is extra creamy and the topping turns beautifully golden in the oven. We served it at a small Friendsgiving and people scraped the pan clean, even those who swore they didn’t like cauliflower. It’s the kind of side dish that wins over skeptics and has everyone asking for seconds. It’s also:
- Family-friendly and always a crowd-pleaser.
- Comforting and cheesy without being heavy.
- Elegant enough for holidays yet simple enough for weeknights.
- A great way to add more veggies to your table.
Ingredients Needed
- cauliflower – the star of the show! Use a full head if you can, but florets work too. Choose one that’s white and compact with no brown spots. Fresh green leaves and a firm stem are good signs. Avoid heads that are soft, spotted, or sprouting.
- butter – used for sautéing the onion and garlic and adding richness.
- yellow onion and garlic – adds delicious savory flavor to the dish.
- all-purpose flour – to help thicken the sauce.
- nutmeg – a pinch adds warm, nutty flavor. Skip it if you’re not a fan.
- unsweetened almond milk – for the sauce. I used almond milk, but dairy milk works too. Just avoid sweetened or coconut milk, which change the flavor.
- gruyere cheese and parmesan cheese – I like using both! I just recommend buying blocks of cheese and shredding it yourself as that will result in the best flavor.
- panko breadcrumbs or almond meal – this adds a nice crispy, crunchy topping! I prefer using almond meal for some added nutrients, but panko breadcrumbs are also a great option.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Cheese options: Gruyere is classic for its nutty flavor, but sharp cheddar, gouda, or Monterey jack also work and melt beautifully.
- Flour: To make this gluten-free, use a gluten-free all-purpose flour blend. Cornstarch or arrowroot will also thicken the sauce, though the texture is a little lighter.
How to Make Cauliflower Gratin
Making this cauliflower au gratin recipe is easier than it looks. With just a few simple steps you’ll have tender cauliflower baked in a creamy cheese sauce with a golden, crispy topping.
Step 1: Preheat oven and prepare a casserole dish. Chop cauliflower into florets. Boil for 4–5 minutes until just tender. Drain, pat dry, and set aside.
Step 2: In a saucepan, melt butter over medium heat. Add onion and garlic and cook 3–4 minutes until softened.
Step 3: Stir in flour, salt, pepper, and nutmeg. Slowly whisk in milk until thickened. Remove from heat and stir in ¾ cup gruyere and ¼ cup parmesan.
Step 4: Add cauliflower to a casserole dish and pour cheese sauce evenly on top.
Step 5: Sprinkle with remaining cheese and breadcrumbs (or almond meal).
Step 6: Bake 25–30 minutes until bubbly and golden. Broil 2–3 minutes for extra browning if desired. Let cool slightly, then serve with parsley.
Tips for the Best Cauliflower Gratin
- Dry the cauliflower well: After boiling, make sure to pat the florets dry. Too much water can make the gratin watery, and we’re going for creamy here.
- Don’t overcook the cauliflower: You want it tender but still firm, so be careful not to let it go too soft! A quick 4-5 minute simmer is all you need. Remember, it’ll cook more in the oven.
- Broil at the end: Keep a close eye if you broil for extra color. It only takes a minute or two, and that golden bubbly top makes this gratin irresistible.
What to Serve With Cauliflower Gratin
I know that I’ll be making a batch of this cauliflower gratin for Thanksgiving this year. Here are some ideas on what to serve it with:
- Main dish: Lentil loaf.
- Classic sides: Sweet potato casserole, vegan cornbread, or cranberry sauce.
- Fresh salads: Roasted butternut squash salad or kale and brussels sprout salad.
- Dessert: Healthy pumpkin pie, pecan pie brownies, or dutch apple pie.
For even more ideas, check out all of my Thanksgiving recipes here.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days. You can reheat the cauliflower gratin on the stovetop, in the oven or microwave.
Frequently Asked Questions
This cauliflower gratin is the perfect dish to make ahead of time! All you need to do is prepare the dish as instructed below, just don’t bake it. Once your dish is assembled cover and set in the fridge until you’re ready to bake. Once ready, cover it with the bread crumbs or almond meal and bake for 25-30 minutes.
Cauliflower naturally holds a lot of water, which can sometimes make the gratin a bit watery. To avoid this, make sure to pat the cauliflower florets dry after boiling and before adding them to the baking dish. Also, avoid overcooking the cauliflower, as it releases more water the softer it gets.
Fresh cauliflower works best in this recipe to keep the gratin from becoming too watery. If you need to use frozen, thaw it completely and pat it dry before using. Expect a slightly softer texture.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cauliflower Gratin
Ingredients
- 1 large head of cauliflower, cut into medium florets (about 8 cups)
- 2 Tablespoons butter, or olive oil
- ¼ cup yellow onion, chopped
- 2 garlic cloves, minced
- 2 Tablespoon all-purpose flour, or gluten-free all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoons ground pepper
- Pinch of nutmeg, optional
- 1 cup unsweetened almond milk
- 1 cup shredded gruyere cheese, divided
- ½ cup shredded parmesan cheese, divided
- ½ cup panko breadcrumbs or almond meal
- Fresh parsley, for serving
Instructions
- Preheat oven to 375°F and grease a 8×11 or 9×13 casserole dish.
- Chop cauliflower into florets and place in a large pot. Add enough water to cover the cauliflower and heat until water is boiling. Reduce heat to medium-low and simmer until the cauliflower is tender, but still firm (about 4-5 minutes). Drain, pat dry and set aside.
- While cauliflower is cooking, add butter to a large saucepan and heat over medium heat. Add chopped onion and garlic and sauté until tender and fragrant, about 3-4 minutes.
- Add flour, salt, pepper and nutmeg. Stir to combine. Slowly add almond milk and bring mixture to a boil, whisking constantly until mixture is smooth and thick,
- Remove from heat and add ¾ cup gruyere cheese and ¼ cup parmesan, mixing until fully melted and smooth.
- Add cauliflower to prepared baking dish then pour sauce evenly over cauliflower.
- Top with remaining cheese and breadcrumbs or almond meal.
- Bake for 25-30 minutes until bubbly and top begins to brown. Broil for 2-3 min to brown the top more.
- Let cool for a few minutes then serve warm topped with fresh parsley.
Notes
- Cheese: For the smoothest sauce, grate your own cheese from a block. Pre-shredded cheese has additives that keep it from melting as well.
- Milk options: I used unsweetened almond milk, but regular dairy milk works if you want an even richer gratin. Avoid sweetened or coconut milk because they change the flavor.
- Make ahead: You can assemble the gratin a day in advance, cover, and refrigerate. Bake just before serving.
- Storage: Leftovers keep in the fridge for up to 5 days. Reheat in the oven until warmed through for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Absolutely delicious. Made to accompany Christmas dinner. Wanted to add something different for the occasion. Will definitely be making this again❣️❣️❣️
Yay! So glad you loved this recipe, Lee. Thanks for making it and for coming back to leave a review. I so appreciate it!
It was SO mushy and im not sure about all this gruyere, we like some cheddar more, this tasted like a soup. I boiled cauliflower for 5 mins as suggested which was already soft and then bake ANOTHER 25?! it was so overdone, no way
Hi Diana – I am so sorry to hear this recipe didn’t turn out the way you had hoped.
LOVED this recipe! It has so much flavour!!!!!
YUM! I am excited to hear you are loving this recipe and it was a hit for you, Robin. Thanks for your review + star rating, I really appreciate it!
You said, it can be made ahead of time, I am just wondering if you can do it a day ahead and leave in the refrigerator until you are ready to bake it.
I made this cauliflower au gratin tonight, and just changed a few things to make it a one pot meal. I added a little bit of smoked turkey, kielbasa, Mediterranean herb, olive oil, and substituted Gruyere cheese with jack cheese. It was delicious! I tried to post a picture, but could not upload one. Thank you
Absolutely amazing, Linda. I am so glad you gave this recipe a try and it turned out delicious for you. Thank you for sharing your review & star rating, I truly appreciate it.
we had this last night with chicken tenders and we loved it also.my husband wants me to make more sauce next time.
Yay! I am excited to hear that this recipe is a hit, Terrie. The sauce is the best, so cheese and creamy. Thank you for sharing your review + star rating, I really appreciate it.
This is not a comfort food in Spain and I have no clue how the original recipe is like but I think this one is brilliant! Such a great way to make cauliflower more interesting 🙂
Awesome! Thank you so much, Isa. It definitely takes cauliflower to the next level of deliciousness. I hope you enjoy this recipe!
Cant wait to make this soon for me can i use vegan cheeses i never had cauliflower gratin before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Hi Ramya – I have not tested this but you could definitely try this recipe with vegan cheese. I’m not sure if it would melt the same. I think it would depend on the brand. If you end up giving this a try with vegan cheese, I’d love to know how it works out for you!