Servings
Font
Back
0 from 15 votes

Cauliflower Gratin

Cauliflower Gratin is an easy vegetable side dish with a gruyere and parmesan cheese sauce covered in golden buttery breadcrumbs.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 312 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • 1 large head cauliflower cut into medium sized florets (about 2 lbs.)
  • kosher salt and black pepper to taste
  • 4 tablespoons butter divided
  • 3 tablespoons all-purpose flour
  • 2 cups milk preferably whole
  • 3/4 cup shredded gruyere cheese or sharp cheddar
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup plain breadcrumbs

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. Bring a large pot of salted water to a boil. Turn heat to low, and add cauliflower florets to cook for about 5 minutes (they should be a bit tender but still firm). Drain and set aside.
  3. Meanwhile, add 2 tablespoons of the butter to a medium saucepan and melt over low heat. Add the flour (3 tablespoons) and stir together for about 1 minute to form a roux. Turn heat up to medium-high and gradually pour the milk in, whisking constantly, until no clumps remain. Bring to a gentle boil, turn heat back to low, and whisk constantly for about 1 minute, until it's thickened. Turn off the heat and stir in 1/2 cup of the shredded gruyere cheese and 1/2 cup of the grated parmesan cheese until melted. Season to taste with kosher salt and black pepper.
  4. In a small bowl or pyrex measuring cup, melt the remaining 2 tablespoons of butter. Add the breadcrumbs (1/2 cup) and the remaining 1/4 cup shredded gruyere and 1/4 cup grated parmesan. Stir together so everything is well coated in the butter.
  5. Pour enough of the sauce in the bottom of an 8x11 or 9x13 baking dish, or a 10" or 12" cast iron skillet to thinly coat the bottom (about 1/3 of the sauce). Add the cauliflower florets on top evenly. Pour the remainder of the sauce evenly on top of the cauliflower. Sprinkle the breadcrumb mixture evenly on top of that.
  6. Bake at 375 degrees F for 35-40 minutes, or until golden brown and bubbly. Serve hot or at room temperature.

Notes

  • This is best served fresh, as the breadcrumbs will get soggy if stored in the fridge, but leftovers will stay good for 2-3 days in the fridge (and are still yummy!).
  • Need help with how to cut the cauliflower? Here's a tutorial on how to cut broccoli or cauliflower into florets.
  • Frozen cauliflower florets can also be used- just toss them frozen into the boiling water and proceed with the recipe.
  • For a gluten-free version, use gluten-free all-purpose flour and gluten-free breadcrumbs OR you can omit the breadcrumbs+butter topping and just sprinkle the extra cheese on top.
  • This recipe is adapted from Ina Garten's cauliflower gratin.

Nutrition Information

Calories 312kcal (16%) Carbohydrates 19g (6%) Protein 16g (32%) Fat 20g (31%) Saturated Fat 12g (60%) Cholesterol 57mg (19%) Sodium 443mg (18%) Potassium 441mg (13%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 630IU (13%) Vitamin C 46mg (51%) Calcium 437mg (44%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 312

% Daily Value*

Calories 312kcal 16%
Carbohydrates 19g 6%
Protein 16g 32%
Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 57mg 19%
Sodium 443mg 18%
Potassium 441mg 9%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 630IU 13%
Vitamin C 46mg 51%
Calcium 437mg 44%
Iron 1mg 6%

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