Cauliflower Gratin
This post may include affiliate links. Thank you for your support.
Add as Google Trusted SourceThis cauliflower gratin combines tender cauliflower with a creamy Gruyère-Parmesan sauce and a golden breadcrumb topping. An easy, cheesy side for holiday meals or a cozy dinner at home.
Potato gratin is one of those classic holiday sides I’ve always loved, but as much as I appreciate that rich, creamy, cheesy comfort, it can feel a little heavy on a plate already loaded with all the Thanksgiving fixings. So I set out to create a lighter version that still delivered all the same craveable flavors but with a veggie twist. Enter this cauliflower gratin!
The recipe swaps thinly sliced potatoes for tender cauliflower florets, but everything else you love about a classic gratin is still there. Creamy cheese sauce, golden breadcrumbs on top and that unmistakable rich, comforting flavor in every bite. Plus, it’s make-ahead friendly, which means one less thing to assemble on Thanksgiving. Serve it alongside my sourdough stuffing and green bean almondine for a complete Thanksgiving spread.
Table of Contents
“Absolutely delicious. Made to accompany Christmas dinner. Wanted to add something different for the occasion. Will definitely be making again.”
Why I Love This Cauliflower Gratin
I brought this cauliflower gratin to Friendsgiving and the whole dish disappeared. Even the cauliflower skeptics went back for seconds!
- Works beyond the holidays: Pair it with my air fryer turkey breast for a smaller Sunday dinner whenever you’re craving something cozy.
- Creamy with a little crunch: The Gruyère-Parmesan sauce coats every floret, and the golden breadcrumb topping gives each scoop a crisp finish.
- Prep it ahead: Assemble it the day before and add the topping just before baking. That’s especially helpful when you’ve got several holiday dishes going at once.
Ingredients Needed
- cauliflower – you’ll need about 8 cups of medium florets from one large head. Cut them into similar-sized pieces so they cook evenly.
- butter or olive oil – for sautéing the onion and garlic. I love the buttery flavor here, but olive oil works too.
- onion and garlic – give the cheese sauce a savory base.
- all-purpose flour – thickens the sauce so it coats the cauliflower.
- sea salt, black pepper and nutmeg – a pinch of nutmeg adds warmth without overpowering the cheese.
- unsweetened almond milk – makes the sauce creamy without heavy cream. Make sure it’s plain and unflavored.
- Gruyère and Parmesan – Gruyère melts into the sauce and adds a nutty flavor, while Parmesan brings a salty, savory bite. You’ll save some of both for the topping.
- panko breadcrumbs – give the top that golden crunch. Almond meal is another option, though the texture will be finer.
Find the full ingredient list with measurements in the recipe card below.
Substitutions and Variations
- Switch up the cheese: If you don’t have Gruyère, use sharp cheddar for a bolder flavor or Gouda for a milder, creamy sauce. Keep the Parmesan for that extra savory flavor.
- Use another milk: Regular dairy milk or plain, unsweetened oat milk can replace the almond milk. Use the same amount called for in the recipe.
- Make it gluten-free: Use a gluten-free all-purpose flour blend and gluten-free panko, or choose the almond meal topping. Swapping just the flour won’t make the breadcrumb version gluten-free.
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 your oven to 375°F and grease your baking dish. Cook the cauliflower until just barely fork-tender, with some firmness remaining. Drain well.
Step 2: Step 2: Sauté the onion and garlic in butter or olive oil. Stir in the flour and seasonings, then slowly whisk in the almond milk. Cook, stirring, until the sauce coats a spoon. Remove from the heat and stir in ¾ cup Gruyère and ¼ cup Parmesan.
Step 3: Add the cauliflower to the baking dish and pour the cheese sauce over it. Sprinkle with the breadcrumbs and remaining cheese.
Step 4: Bake for 25–30 minutes, until bubbling and golden. For a more browned topping, broil briefly, watching closely. Sprinkle with parsley and serve.
Tips for the Best Cauliflower Gratin
- Leave a little bite: The cauliflower will keep cooking in the oven, so don’t boil it until completely soft. A fork should go in with a little resistance, and the florets should hold their shape.
- Let the steam escape: After draining, leave the cauliflower in the colander for a few minutes so excess moisture can evaporate. Water trapped between the florets can thin the cheese sauce.
- Check the sauce before assembling: It should coat the back of a spoon while still being easy to pour. If it’s thin and milky, keep cooking and stirring before adding the cheese.
What to Serve With Cauliflower Gratin
- Thanksgiving sides: Round out your holiday plate with my sweet potato casserole with pecan topping and homemade cranberry sauce.
- Steak dinner: Serve with my air fryer filet mignon for a dinner that feels a little special without spending all evening in the kitchen.
- A salad on the side: My kale and Brussels sprouts salad brings a fresh, crisp bite to a meal with this creamy gratin.
- A vegetarian main: Pair it with my lentil loaf with maple glaze. The sweet and tangy glaze is so good with the savory cheese sauce.
How to Make Ahead and Store
Make ahead: Assemble the cauliflower and cheese sauce in your baking dish up to one day ahead. Cover and refrigerate, keeping the breadcrumbs and reserved cheese separate. Add the topping just before baking. The chilled casserole may need longer than the usual 25–30 minutes, so check that the center is hot and the sauce is bubbling. If the top browns first, loosely cover it with foil.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheating: Warm individual portions in the microwave, or reheat in a 350°F oven until hot throughout. The oven is your best bet for bringing back some crunch to the topping.
Frequently Asked Questions
They’re very similar! Both combine cauliflower with a cheese sauce, but a gratin emphasizes the browned topping. This version uses breadcrumbs and cheese for a golden crust over the creamy cauliflower.
Cauliflower can carry extra water into the baking dish if it isn’t drained well. Let it steam in the colander for a few minutes after cooking, and make sure the sauce has thickened enough to coat a spoon before assembling.
It may have cooked too long before baking. The florets should still have a little resistance when pierced with a fork, since they’ll continue softening in the oven. Start checking early, especially if you’ve cut smaller pieces.
More Holiday Sides to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Baked 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 Tablespoons all-purpose flour, or gluten-free all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon 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 an 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.1 large head of cauliflower
- 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.2 Tablespoons butter, ¼ cup yellow onion, 2 garlic cloves
- Add flour, salt, pepper and nutmeg. Stir to combine. Slowly add almond milk and bring mixture to a boil, whisking constantly until the sauce coats the back of a spoon but is still easy to pour.2 Tablespoons all-purpose flour, ½ teaspoon sea salt, ½ teaspoon ground pepper, Pinch of nutmeg, 1 cup unsweetened almond milk
- Remove from heat and add ¾ cup gruyere cheese and ¼ cup parmesan, mixing until fully melted and smooth.0.75 cup shredded gruyere cheese, 0.25 cup shredded parmesan cheese
- Add cauliflower to prepared baking dish then pour sauce evenly over cauliflower.
- Top with remaining cheese and breadcrumbs or almond meal.0.25 cup shredded gruyere cheese, 0.25 cup shredded parmesan cheese, ½ cup panko breadcrumbs or almond meal
- Bake for 25–30 minutes, until the sauce is bubbling and the topping is golden. For a more browned topping, broil for 1–2 minutes, watching closely to prevent burning.
- Let cool for a few minutes then serve warm topped with fresh parsley.Fresh parsley
Notes
- Make ahead: Assemble the cauliflower and sauce up to one day ahead. Cover and refrigerate, keeping the breadcrumbs and reserved cheese separate. Add the topping before baking. Allow additional baking time as needed until the center is hot and the sauce is bubbling. Loosely cover with foil if the topping browns first.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat individual portions in the microwave or warm in a 350°F oven until hot throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
my partner and i made this vegan for thanksgiving by replacing the regular cheese with vegan substitute and it turned out great! thank you for sharing
Yay! I’m so glad this recipe turned out great with a vegan substitute for the cheese. Thanks for sharing and for coming back to leave a review!
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!