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.
Cheesy Cauliflower Gratin
A gratin in pretty much any form is a guaranteed hit with my boys. It’s likely due to the cheese factor. Where there’s cheese or Ranch dressing, it will be eaten. I must admit, the kid in me loves those two ingredients, too. Dishes like broccoli cheddar gratin, ham and noodle gratin and au gratin Ranch potatoes are among our very favorites. Cauliflower often gets overlooked when it comes to tasty side dishes. Initially, I started preparing this gratin so we could have something similar to macaroni and cheese, but, without the pasta.
Helpful Tips for Making Cauliflower Gratin Casserole
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.
- 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.
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Servings: 6 servings
- 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 & salt
- 2 Tbsp Dijon mustard
- 2 1/2 cups shredded Italian blend cheese
- 1 cup crushed croutons or buttery crackers
- 1 Tbsp melted butter
- 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 all of the seasonings and the Dijon mustard into 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.
- To 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.
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.
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