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4.8 from 12 votes

Cauliflower au Gratin Recipe

Allow me to introduce you to this cheesy Cauliflower au Gratin, your new favorite easy low-carb recipe! Roasted cauliflower is coated in a sauce made with Gruyere and Parmesan cheese, then baked in the oven.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8 servings
Calories: 156 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 large head cauliflower cut into florets, about 5 cups
  • 2 tablespoons oil olive or avocado
  • 1 teaspoon salt divided
  • ¼ teaspoon black pepper
  • 2 tablespoons butter or oil
  • 2 cloves garlic crushed
  • 2 tablespoons flour gluten-free 1-to-1 blend
  • 1 ½ cups milk regular or cashew milk
  • ¾ cup cheese gruyere, asiago, or mixed
  • ½ cup Parmesan Cheese grated, divided
  • ¼ teaspoon dried thyme
  • ¼ teaspoon Coriander
  • ¼ cup Panko bread crumbs gluten-free, optional

Instructions

    Cup of Yum
  1. Preheat oven to 425°F.
  2. Prepare the Cauliflower. Add cauliflower florets to a 13 by 9-inch baking dish along with 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to combine and spread cauliflower out in the dish. Bake in preheated oven for 15-20 minutes.
  3. Make the Sauce. While cauliflower is baking, add 2 tablespoons of butter and crushed garlic to a large skillet or saucepan. Sauté over medium heat for 1 minute. Sprinkle flour into the pan and whisk for 1-2 minutes, or until it begins to form a paste. Reduce heat to medium-low. Pour in room-temperature milk, ¼ cup at a time, whisking well after each addition. Wait to add the next amount until the sauce has thickened.
  4. Add Cheese and Cauliflower. Once all of the milk is added, turn off the heat and mix in gruyere cheese, ¼ cup Parmesan cheese, ½ teaspoon salt, thyme, and coriander. Pour sauce over baked cauliflower and toss to combine.
  5. Top and Bake. Mix together remaining Parmesan cheese and breadcrumbs in a small bowl. Sprinkle over cauliflower. Reduce oven temperature to 400 °F and return cauliflower dish to oven for 20-25 minutes. For an extra crispy topping, broil casserole for 2-3 minutes under a high broil.
  6. Serve with cauliflower with fresh thyme and enjoy!

Notes

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  • Ingredients: Freshly shredded cheese is the best option.
  • Size: Large pieces of cauliflower give the crunchiest bite while small pieces might overcook.
  • Prep-Ahead: Follow all of the instructions up to sprinkling on the topping. Cover and refrigerate, with the topping stored in a separate container. Pull it out at least 1 hour before baking to allow it to come to room temperature. Sprinkle the topping over the cauliflower and follow the remaining steps for baking it in the oven.
  • Storage: This cauliflower gratin tastes best when it is served immediately. You can save covered leftovers in the refrigerator for up to 3-5 days. Just note it will get soggy and not have the same incredible texture. Take it out of the fridge 30 minutes ahead of time, then bake at 350°F for 10-20 minutes.
  • Freezing: Freezing is not recommended as it will become very watery upon thawing. 
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Nutrition Information

Calories 156kcal (8%) Carbohydrates 7g (2%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 19mg (6%) Sodium 596mg (25%) Potassium 208mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 223IU (4%) Vitamin C 31mg (34%) Calcium 263mg (26%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 156

% Daily Value*

Calories 156kcal 8%
Carbohydrates 7g 2%
Protein 7g 14%
Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 19mg 6%
Sodium 596mg 25%
Potassium 208mg 4%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 223IU 4%
Vitamin C 31mg 34%
Calcium 263mg 26%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.