Name: Cheesy Cauliflower Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 large head cauliflower (2–2½ lb / about 8–10 cups florets); 4 Tbsp unsalted butter, divided; 1 cup diced onion; 2 large garlic cloves, minced; 3 Tbsp all‑purpose flour; Kosher salt and freshly ground black pepper; ½ tsp freshly grated nutmeg; ¼ tsp cayenne pepper (optional); 1½ cups whole milk, warmed; ½ cup shredded Gruyère (≈2 oz); ½ cup grated Parmesan, divided (≈2 oz total); ½ cup whole‑wheat Panko breadcrumbs; 2 tsp fresh thyme leaves (or 1 tsp dried)

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I made a hearty, rich Cheesy Cauliflower Au Gratin: tender cauliflower florets bathed in a creamy cheese sauce, topped with a golden, bubbling layer of cheese and crispy breadcrumbs. It’s the kind of comforting dish that elevates cauliflower into something feel-good and luxurious.

Cheesy Cauliflower Au Gratin

Why I’ll Love This Recipe

I love how simple vegetables turn into something indulgent and irresistible. The smooth, savory cheese sauce combined with cauliflower is comforting, and the crunchy breadcrumb-cheese topping adds the perfect finish. It feels decadent, but surprisingly approachable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh cauliflower florets (not frozen)
unsalted butter
all-purpose flour
whole milk or heavy cream
shredded Gruyère cheese (and/or sharp cheddar, fontina, gouda)
grated Parmesan or Pecorino cheese
garlic powder, nutmeg, cayenne or black pepper for seasoning
Italian-style or panko breadcrumbs
optional fresh thyme or parsley for garnish

directions

I start by par-cooking the cauliflower so it’s tender but still holds its shape—steaming works best to avoid excess water. Meanwhile, I make a classic béchamel: I melt butter, whisk in flour to form a roux, cook briefly, then gradually add milk while whisking until thickened.

Once the sauce thickens, I stir in shredded Gruyère (or cheddar) until melted and silky, then remove from heat and season with garlic powder, nutmeg, black pepper or a pinch of cayenne. I toss in the drained cauliflower to coat thoroughly.

Next, I transfer everything to a baking dish, sprinkle more shredded cheese on top (Gruyère and Parmesan mix ideally), then cover with buttery breadcrumbs. I bake the gratin in a preheated oven—typically around 400 °F (200 °C)—for about 18–30 minutes, until the top is golden, bubbly, and crisp. I let it rest a few minutes before serving so it sets slightly.

Servings and timing

Yield: about 6 servings as a side dish
Prep time: ~15 minutes (includes prepping cauliflower and sauce)
Cook time: ~18–30 minutes in the oven after assembling
Total time: around 45–50 minutes

Variations

I enjoy customizing by:

roasting the cauliflower first for extra caramelized flavor before mixing
adding extra vegetables like broccoli, Brussels sprouts, or ham and bacon for a more casserole-like dish
using a cheese blend—such as sharp cheddar, fontina, or gouda—in place of Gruyère
mixing herbs like fresh thyme or sprinkling nutmeg or smoked paprika for depth

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days. To reheat and restore crispness, I place portions in a warm oven or air-fryer for a few minutes. I avoid the microwave unless necessary, since it can make the topping soggy.

FAQs

How can I prevent a watery gratin?

I make sure to thoroughly pat dry the cauliflower after steaming or draining. I prefer steaming over boiling to reduce excess moisture. Removing extra liquid before tossing in sauce helps ensure the gratin isn’t soggy.

What cheeses work best for flavor and texture?

I typically use Gruyère for its nutty creaminess mixed with Parmesan for sharpness. Other tasty options include cheddar, fontina, or gouda. Avoid pre-shredded cheese that may contain anti-caking agents—they can affect sauce consistency.

Can I roast the cauliflower instead of steaming it?

Yes—roasting adds deeper, caramelized flavor. Toss florets in oil and roast about 15 minutes at 425 °F until almost tender before mixing with the sauce. It enhances texture and taste.

How do I get a crispy breadcrumb topping?

I mix breadcrumbs (Italian or panko) with a bit of melted butter before sprinkling on top. You can also broil the gratin for a minute or two at the end to further crisp the top—just watch carefully to avoid burning.

Can this dish be made ahead of time?

Yes—I can assemble the gratin (without breadcrumbs) up to two days in advance, refrigerate it, and then finish with topping and bake when ready. If frozen, avoid freezing sauced cauliflower—the texture of dairy sauces changes when frozen.

Conclusion

I love making this Cheesy Cauliflower Au Gratin for its cozy richness, cheesy depth, and satisfying crunch—while still starring a healthy green vegetable. It feels festive yet familiar, and pairs beautifully with roasted meats or as a standalone vegetarian side. I can’t wait to experiment with roasted cauliflower, different cheese combos, or even a breadcrumb-herb crust next time—and I know it will delight everyone at the table.