This creamy cauliflower gratin features a decadent cheesy sauce and a crunchy panko topping for the BEST easy side dish at your next holiday meal. It's rich and indulgent and pairs perfectly with roasted meats, poultry, and seafood.
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Why this recipe works
Cauliflower has a mild flavor and firm texture so it's often used as a healthier, low carb substitute for dishes like mashed potatoes, rice, and even pizza crust. It's also delicious simply tossed in olive oil and roasted. But one of the best ways to eat cauliflower is this rich and decadent baked cauliflower gratin.
It's a perfect easy side dish for Easter, Thanksgiving, Christmas, or a special occasion dinner. And it's super simple to make as well. Just cook the cauliflower and make a quick creamy, cheesy sauce then combine and bake until golden brown and bubbly.
I won't call it healthy, but it is a great alternative to comfort food classic side dishes like scalloped potatoes, potatoes au gratin, and even macaroni and cheese.
Ingredient Notes
- Cauliflower - You'll need one large head of cauliflower, around 3 pounds. Look for one that is firm, white, and free of blemishes or brown spots. Fresh is best, but frozen will also work well.
- Cream - I recommend heavy cream or half and half for this baked cauliflower recipe for the best flavor.
- Cheese - I always recommend grating your own cheese from a block over pre-packaged shredded cheese for cooked dishes. It will melt much smoother and help avoid grainy cheese sauce.
How to prepare the cauliflower
- Using a paring knife, trim away the outer leaves and cut the core from the head of cauliflower.
- Then cut into florets. Try to leave them whole where possible, but any very large pieces can be halved or quartered.
How to make cauliflower gratin
- Preheat your oven to 375°F.
- Set a large pot over water over high heat and bring to a boil. Add the cauliflower florets and cook for 5-6 minutes until tender, then drain and let it slightly cool to release the steam.
- While the cauliflower cooks, combine the chicken broth and cream in a bowl and warm in the microwave for 1 minute. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes until lightly browned. Add the warm cream and broth and whisk for around 1-2 minutes until thickened and starting to bubble.
- Remove from heat and season with salt, pepper, and nutmeg. Then add in ½ cup grated Gruyere cheese and ½ cup grated Parmesan cheese and stir until smooth.
- Coat the bottom of your baking dish with about a third of the sauce. Add the cauliflower, then pour the remaining sauce evenly over top.
- In a small bowl, melt the remaining butter and combine with the Panko breadcrumbs and the remaining ½ cup of Gruyere cheese. Sprinkle the topping evenly on top.
- Bake for around 25 minutes until browned and bubbling then remove and serve.
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 5 days.
Reheat in a 325°F oven until warmed through. Smaller portions can be reheated in the microwave.
Yes, this au gratin recipe will also work with broccoli. You can combine with cauliflower or go with all broccoli. Broccoli isn't as firm, so reduce the boiling time to 1 minute.
You can use milk in this recipe to make it a little healthier. If using milk, I recommend replacing both the broth and cream with an equal amount of whole milk.
What to serve with cauliflower gratin
This cheesy cauliflower bake goes well with most holiday and special occasion main dishes. It's perfect with your Easter ham or alongside Thanksgiving and Christmas favorites like roasted meats and poultry. A few of my favorites are:
- Pepper Crusted Roast Beef
- Garlic and Herb Crusted Standing Rib Roast
- Herb Roasted Half Turkey Breast
- Herb Crusted Pork Loin Roast
- Garlic and Herb Crusted Rack of Lamb
For additional side dishes I like to keep it simple and serve a salad with a tangy vinaigrette like this kale crunch salad or my apple walnut salad. My quick and easy garlic green beans are another great option.
📖 Recipe
Cauliflower Gratin Recipe
Ingredients
- 1 head cauliflower, trimmed and cut into florets
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- ¾ cup heavy cream, or half & half
- 1 cup chicken broth
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon grated nutmeg
- 1 cup grated Gruyere cheese, divided
- ½ cup grated Parmesan cheese
- ¼ cup Panko bread crumbs
Instructions
- Preheat your oven to 375°F.
- Set a large pot over water over high heat and bring to a boil. Add the cauliflower florets and cook for 5-6 minutes until tender, then drain and let it slightly cool to release the steam.
- While the cauliflower cooks, combine the chicken broth and cream in a bowl and warm in the microwave for 1 minute. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes until lightly browned. Add the warm cream and broth and whisk for around 1-2 minutes until thickened and starting to bubble.
- Remove from heat and season with salt, pepper, and nutmeg. Then add in ½ cup grated Gruyere cheese and ½ cup grated Parmesan cheese and stir until smooth.
- Coat the bottom of your baking dish with about a third of the sauce. Add the cauliflower, then pour the remaining sauce evenly over top. In a small bowl, melt the remaining butter and combine with the Panko breadcrumbs and the remaining ½ cup of Gruyere cheese. Sprinkle the topping evenly on top.
- Bake for around 25 minutes until browned and bubbling then remove and serve.
Notes
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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