Cauliflower Gratin
15
Last updated on Dec 20, 2024
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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.
I’m back with another holiday side dish with cauliflower as the star of the show! A few years ago I shared my mashed cauliflower recipe as a healthier alternative to mashed potatoes and today I’m sharing this cauliflower gratin recipe, which is a great low-carb alternative for au gratin potatoes.
Au gratin potatoes is a classic holiday dish, but it’s definitely not the healthiest side dish by any means so in true EBF fashion I decided to swap the potatoes for cauliflower to make this dish low-carb and add more nutrients. Cauliflower is lower in carbs and calories and packs in a lot more nutrition than potatoes such as fiber, potassium and vitamin C and K.
Why You’ll Love This Recipe
- Low-carb comfort – This gratin is a lighter, low-carb take on a classic comfort food, giving you all the cozy vibes without the potatoes.
- Cheesy goodness – It’s rich, creamy, and loaded with melty cheese. Honestly, you won’t even miss the potatoes with how cheesy it is!
- Perfect for holidays – This gratin makes a great holiday side, bringing a creamy, indulgent touch to any spread. It’s definitely one you’re going to want to add to your Thanksgiving menu this year!
- Quick and easy – This recipe comes together with minimal prep and is simple to make, so you can spend less time cooking and more time enjoying.
Ingredients Needed
- cauliflower – the star of the show! I recommend using a full head of cauliflower but you can use cauliflower florets as well if that’s all you can find. When looking for cauliflower look for a head that is white and compact with no brown spots. The leaves should be green and crisp, and the stem should be firm. Avoid heads of cauliflower that are soft, have brown spots or are beginning to sprout.
- butter – for sautéing the onion and garlic and to add flavor.
- yellow onion and garlic – adds delicious savory flavor to the dish.
- all-purpose flour – to help thicken the sauce.
- nutmeg – just a pinch to add a warm, nutty flavor. Feel free to skip this if you aren’t a nutmeg fan.
- unsweetened almond milk – for the sauce. I used almond milk, but any dairy-free or dairy milk works. I would avoid any milk that’s sweetened and coconut milk as that’ll change the flavor of this dish.
- gruyere cheese and parmesan cheese – I went with a combo of gruyere and parmesan cheese for this dish. I just recommend buying blocks of cheese and shredding shredded 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
- Butter: No butter? No problem! Olive oil works perfectly if you’re looking for a dairy-free option. Vegan butter also does the trick and keeps things creamy.
- Almond milk: Feel free to use any unsweetened non-dairy milk you love. If you want a richer sauce, regular dairy milk will give you that extra creaminess.
- Gruyere cheese: Gruyere adds a nutty richness, but you can easily swap it with gouda cheese, sharp cheddar cheese or jack cheese if that’s what’s in your fridge. Each cheese brings its own twist, so you can’t go wrong!
- Flour: A gluten-free all-purpose flour works beautifully to thicken the sauce without altering the flavor. Cornstarch or arrowroot flour will also work in a pinch.
How to Make Cauliflower Gratin
Step 1: Chop cauliflower into florets and add to a large pot of boiling water. Simmer for 4-5 minutes until just tender, then drain, pat dry, and set aside.
Step 2: In a large saucepan, melt butter over medium heat. Add chopped onion and garlic, sautéing for 3-4 minutes until tender and fragrant.
Step 3: Stir in flour, salt, pepper, and nutmeg. Gradually add almond milk, whisking constantly until the mixture thickens. Remove from heat and stir in ¾ cup gruyere and ¼ cup parmesan until smooth.
Step 4: Place cauliflower in the prepared casserole dish, pour cheese sauce evenly over the cauliflower.
Step 5: Top cauliflower with remaining cheese and breadcrumbs or almond meal.
Step 6: Bake for 25-30 minutes until bubbly and golden. For extra browning, broil for 2-3 minutes. Let cool for a few minutes, then serve warm with fresh parsley on top. Enjoy!
Brittany’s Tips
- 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.
- Grate your own cheese: Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly. For the best, creamiest results, grate your own gruyere and parmesan.
- Watch the broil: When broiling at the end, keep a close eye on it. A minute or two is all it takes to get that golden top, so don’t walk away—broiled perfection is worth it!
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 entree – Pair this gratin with a hearty main dish like my lentil loaf. It’s a satisfying, plant-based option that even meat-eaters will love.
- Other sides – Keep the cozy, classic vibes going with sides like sweet potato casserole, mashed cauliflower, vegan cornbread, green bean casserole, butternut squash quinoa stuffing or cranberry sauce.
- Salads – Add some freshness with a vibrant salad! Try the roasted butternut squash salad or kale and brussels sprout salad for a mix of seasonal flavors and a bit of crunch.
- Roasted vegetables – You can’t go wrong with a spread of roasted veggies to complement the gratin. Think maple roasted kabocha squash, apple cider vinegar brussels sprouts or a blend of roasted root vegetables.
- Dessert – Finish on a sweet note with seasonal treats like sweet potato pie, apple crisp, or dutch apple pie. If you’re in the mood for something rich and chocolatey, vegan chocolate pie and pecan pie brownies are fantastic options, and of course, healthy pumpkin pie is a must!
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.
More Cauliflower Recipes to Try
- Turkey Cauliflower Baked Ziti
- Roasted Curried Cauliflower
- Cauliflower Soup
- Vegetarian Cauliflower Fried “Rice”
- Chocolate Cauliflower Smoothie
- Cauliflower Fried Rice
More Holiday Side Dishes to Try
- Kale Salad with Roasted Butternut Squash
- Sweet Potato Casserole
- Green Beans Almondine
- Wild Rice Stuffing
- Easy Pecan Pie
- Thanksgiving Salad
Be sure to check out all of the Thanksgiving recipes as well as the full collection of side dishes on EBF!
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!