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Cauliflower Gratin

This Cauliflower Gratin starts with a rich cheesy homemade bechamel sauce. Steamed cauliflower florets are then smothered with the dreamy bechamel and layered with an Italian blend of cheese which magically transforms it into a gratin. The tasty sauce has a creamy, silky texture and with plenty of gooey cheese between the layers the kids love it, too.

Cauliflower Gratin

Easy Cauliflower Gratin Recipe

A gratin in pretty much any form is a guaranteed hit. It’s likely due to the cheese factor. Where there’s cheese or Ranch dressing, it will be eaten. Dishes like broccoli cheddar gratinham and noodle gratin and au gratin ranch potatoes are among our very favorites. Cauliflower often gets overlooked when it comes to tasty side dishes. This gratin is similar to macaroni and cheese, but without the pasta. How to make Cauliflower Gratin: (Scroll down for full printable recipe.)

  • Prepare Dish – Preheat the oven to 350°F. Spray a 2 quart casserole dish with cooking spray. Set aside.
  • Cauliflower – Steam the cauliflower florets then roughly chop them into bite size pieces. Set aside to cool slightly while you prepare the sauce.
  • Sauce – Melt butter in a small saucepan. Add flour. Whisk together until the butter and flour combine to form a roux.
  • Season – Whisk all of the seasonings and the Dijon mustard into the light cream. Lower the heat to medium.
  • Cream – Slowly whisk the cream mixture into the roux whisking continually. After adding all of the cream continue to whisk until it begins to bubble. Lower the heat and allow it to gently simmer for 3-4 minutes.
  • Cheese – Add 1 1/2 cups of shredded cheese to the sauce then remove the saucepan from the heat, stirring until the cheese has completely melted.
  • Divide the remaining cheese into three equal parts.
  • Assemble – Ladle cheese sauce onto the bottom of the baking dish, next cauliflower then shredded cheese. Repeat ending with shredded cheese. Sprinkle the buttered crumbs on top.
  • Bake for 30-35 minutes until golden and bubbly.
How To Make Cauliflower Gratin

How to Make the BEST Cauliflower Gratin Recipe

Cauliflower is often overlooked as a delicious side dish, but it’s so incredibly versatile and readily available at the market. I have many cauliflower recipes to try and add to your dinner menu.

  • Ingredients you’ll need to make Cauliflower Gratin: Steamed cauliflower florets, butter, all purpose flour, light cream or whole milk, tarragon, onion powder, garlic powder, white pepper and salt, Dijon mustard and shredded Italian blend cheese
  • Topping: Crushed croutons or buttery crackers and melted butter.
  • Kitchen tools you’ll need: 13×9 inch baking dish, steamer, measuring cups and spoons, saucepan, cheese grater, sharp knife and cutting board.
  • I typically use fresh cauliflower for this dish but you can certainly adapt using frozen steamed cauliflower in the same amount to lessen prep time.
  • When making the cheese sauce, don’t walk away, it needs to be stirred constantly to prevent sticking.
  • The cheese I use is an Italian blend of mozzarella and provolone. You can use any cheese you like in this recipe.
  • More cauliflower recipes to try from the recipe index creamy Mashed Cauliflower, Oven Roasted Panko Parmesan Cauliflower and Cheddar Cauliflower Soup with Bacon will warm you up on a chilly day.
  • You may also like this recipe for  Onion Gratin with Rosemary and Thyme from Kalyn’s Kitchen.
Cauliflower Gratin

More Easy Casserole Recipes to Make

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Helpful Kitchen Items:

Cauliflower Gratin

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: cauliflower-gratin, cheesy-cauliflower-gratin
Servings: 6 servings
Calories: 373kcal
Author: Melissa Sperka

Ingredients

  • 3 cups steamed cauliflower florets
  • 4 Tbsp butter
  • 1/3 cup all purpose flour
  • 2 cups light cream or whole milk
  • 1/2 tsp each tarragon onion powder, garlic powder, white pepper and salt
  • 2 Tbsp Dijon mustard
  • 2 1/2 cups shredded Italian blend cheese
  • Topping:
  • 1 cup crushed croutons or buttery crackers
  • 1 Tbsp melted butter

Instructions

  • Preheat the oven to 350°F. Spray a 2 quart casserole dish with cooking spray. Set aside. Steam the cauliflower florets then roughly chop them into bite size pieces. Set aside to cool slightly while you prepare the sauce.
  • On the stove top over medium high heat, melt 4 Tbsp of butter in a small saucepan. Add 1/3 cup of flour. Whisk together until the butter and flour combine to form a roux.
  • Whisk in 1/2 tsp of each: tarragon, onion powder, garlic powder, white pepper and salt. Add the Dijon mustard to the light cream.
  • Lower the heat to medium. Slowly whisk the cream mixture into the roux whisking continually. After adding all of the cream continue to whisk until it begins to bubble.
  • Lower the heat and allow it to gently simmer for 3-4 minutes.
  • Add 1 1/2 cups of shredded cheese to the sauce then remove the saucepan from the heat, stirring until the cheese has completely melted.
  • Divide the remaining cheese into three equal parts.
  • Assemble: Ladle cheese sauce onto the bottom of the baking dish, next cauliflower then shredded cheese. Repeat ending with shredded cheese.
  • Sprinkle the buttered crumbs on top.
  • Bake for 30-35 minutes until golden and bubbly.

Notes

For the topping, I used Ranch flavored croutons for the crunchy topping. You could use your choice of seasoned breadcrumbs or buttery crackers, if desired.

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 20g | Protein: 17g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 372mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 452IU | Vitamin C: 24mg | Calcium: 219mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

4 Comments

  1. That sounds delightful! What a great way to add more veggies to table as well. Can’t wait to try it.

    Ms Linda

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