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Cheesy Cauliflower Gratin
5 from 12 votes

Cheesy Cauliflower Gratin

Cheesy Cauliflower Gratin features roasted cauliflower florets coated in a creamy sauce made from butter, flour, milk, thyme, and seasoned with salt and optional nutmeg, then topped with a blend of gruyere, Parmesan cheese, and panko bread crumbs. The gratin has a browned, crispy top layer with a tender cauliflower interior surrounded by a smooth, flavorful cheese sauce, offering a comforting vegetable side dish with depth from the roasting and cheese mix.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6
Calories: 326 kcal
Course: Side Dish, Salad
Cuisine: French

Ingredients

  • cauliflower trimmed and cut into florets, two 12-ounce bags florets or 1 large head
  • 2 tablespoons olive oil
  • 1 to 2 teaspoons seasoning salt or as desired
  • 2 tablespoons butter unsalted
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk 2% or half-and-half may be substituted, whole
  • ½ teaspoon salt or to taste
  • ½ teaspoon thyme fresh
  • ¼ teaspoon ground nutmeg optional* (See Notes)
  • 1 cup gruyere cheese grated
  • ½ cup panko bread crumbs do not use regular bread crumbs
  • ½ cup Parmesan Cheese divided, shredded
  • parsley optional for garnishing, Fresh; or fresh thyme

Instructions

    Cup of Yum
  1. Preheat oven to 425F. If you have a convection oven, now is a great time to use it.
  2. If desired for easier cleanup, line a baking sheet with foil. Spray the baking sheet (or the foil on top of it) with cooking spray and evenly scatter the cauliflower florets. Tip - Make sure they are all actually bite-sized which is practical for both eating them and so that they all cook evenly.
  3. Roasting Cauliflower - Evenly drizzle with olive oil, evenly sprinkle with seasoning salt, and toss with your hands to combine and coat evenly. Tips - I use 2 teaspoons seasoning salt because cauliflower needs a lot of help in the salt department and you are flavoring a very large amount of a bland vegetable, but of course, season to taste. If you don't keep seasoning salt on hand, then I would use 1 to 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, or to taste.
  4. Roast for about 20 minutes, or until golden browned around the tips and edges, and tender. Depending on their size and your oven, they may be done 5 minutes early, or 5 minutes later, so keep a watchful eye and check on them early. If desired, you can flip and toss them once midway through roasting for even cooking. Tip - While the cauliflower roasts, move onto the next steps so the sauce is ready when the cauliflower is done.
  5. Cheese Sauce - To a medium saucepan, add the butter and heat over medium heat to melt, about 1 minute; stir constantly.
  6. Once melted, sprinkle the flour over the butter and cook for 1 minute, or until sand colored; whisk constantly. This is called making a roux. Tip - Do not shortchange this step because the finished dish will both taste awful from the raw flour and the cheese sauce will be thin and runny.
  7. Slowly add the milk, salt, thyme, optional nutmeg, and cook for about 3 minutes, or until thickened; whisk constantly to avoid lumps and ensure even thickening.
  8. Add the Gruyere cheese, half the Parmesan, and heat until the cheese melts; whisk constantly. Take off the heat and set aside once melted and combined.
  9. Assembly - To a 1.7-quart baking dish (or similar sized baking dish) that's sprayed with cooking spray, add the cauliflower and smooth it evenly.
  10. Evenly pour the cheese sauce over the top.
  11. In a small bowl, combine the the panko breadcrumbs, remaining Parmesan cheese, stir to combine. And evenly sprinkle this mixture over the top of the cheese sauce.
  12. Baking - Reduce the oven heat to 375F (if you are using convection, reduce the heat to 375F convection) and bake for about 20 minutes, or until the top is lightly golden browned or as desired.
  13. Serving- Optionally garnish with fresh herbs and serve.
  14. Storage - Extra gratin will keep airtight in the fridge for 5 days. Reheat gently in the microwave as desired. I don't recommend freezing this dish due to the cheese sauce and the texture of the cauliflower will also change during the freezing/thawing process.

Notes

  • Nutmeg can be omitted based on personal preference as it adds a subtle warm flavor that is optional.
  • Using seasoning salt in roasting the cauliflower helps enhance its flavor effectively.
  • Ensure cauliflower florets are bite-sized for even roasting and cooking.

Nutrition Information

Serving 1 Calories 326kcal (16%) Carbohydrates 22g (7%) Protein 17g (34%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 10g (59%) Cholesterol 43mg (14%) Sodium 1070mg (45%) Fiber 6g (24%) Sugar 9g (18%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 326

% Daily Value*

Serving 1
Calories 326kcal 16%
Carbohydrates 22g 7%
Protein 17g 34%
Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 10g 59%
Cholesterol 43mg 14%
Sodium 1070mg 45%
Fiber 6g 24%
Sugar 9g 18%

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