Cauliflower Gratin

4.78 from 18 votes

This cauliflower gratin bakes tender florets in a rich cheese sauce with a crisp topping. A vegetarian, low-carb side that works for weeknights or holidays.

Prep Time15

Cook Time25

Total Time40

Course: Side

Cuisine: American

Diet: Low Calorie, Vegetarian

Servings:

Author: Brittany Mullins

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 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.
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