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Cauliflower gratin in a baking dish with a serving spoon.
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5 from 6 votes

Cauliflower Gratin

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Keyword: cauliflower gratin
Servings: 6


  • 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


  • Preheat oven to 375°F and grease a 8x11 or 9x13 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.
    Cauliflower florets in a steamer basket.
  • 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.
    Onions and garlic cooking in butter in a pot.
  • 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,
    Flour, salt, pepper and nutmeg added to pot.
  • Remove from heat and add ¾ cup gruyere cheese and ¼ cup parmesan, mixing until fully melted and smooth.
    Milk and cheese added to pot.
  • Add cauliflower to prepared baking dish then pour sauce evenly over cauliflower.
    Cheese mixture poured over top of cauliflower florets in a baking dish.
  • Top with remaining cheese and breadcrumbs or almond meal.
    Extra shredded cheese and breadcrumbs sprinkled over top of cheese and cauliflower.
  • Bake for 25-30 minutes until bubbly and top begins to brown. Broil for 2-3 min to brown the top more.
    Baked cauliflower gratin in a baking dish.
  • Let cool for a few minutes then serve warm topped with fresh parsley.


Serving: 1/6 recipe | Calories: 266kcal | Carbohydrates: 24g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 550mg | Potassium: 489mg | Fiber: 3g | Sugar: 3g