5.0 from 357 votes
Roasted Cauliflower Au Gratin
This cauliflower au gratin recipe uses roasted cauliflower and is topped with a creamy Gruyere cheese sauce and panko for some crunch!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6 servings
Calories: 295 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 large head cauliflower cut into florets
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon nutmeg
- 1 ½ cups freshly grated Gruyere divided
- ¼ cup panko breadcrumbs
Instructions
- Preheat the oven to 425°F.
- Place the cauliflower florets on a large baking sheet. Drizzle with olive oil, then season with garlic powder, salt and pepper. Toss to coat, then roast in the oven for 20 minutes, turning at the halfway point.
- Meanwhile, melt the butter in a small saucepan over low heat. Add the flour, stirring constantly with a whisk or wooden spoon until well blended. Slowly whisk in the warm milk and stir until the mixture thickens, about 3-5 minutes.
- Remove from heat, season with nutmeg and mix in half the cheese.
- Pour 1/3 of the sauce on the bottom of an 8x11 baking dish. Place the roasted cauliflower on top and then pour the rest of the sauce evenly on top. Sprinkle the remaining half of the grated cheese and bread crumbs on top, alternating between them to form layers.
- Lower the oven temperature to 375°F and bake for 25-30 minutes or until the top is browned and bubbly.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge, but the consistency is best if eaten the first day. To reheat, place in the microwave for a minute or in the oven at 350°F for 5 minutes. I would not recommend freezing the dish though.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Use other types of shredded cheese in place of gruyere if you'd prefer. Since this recipe is French in origin, gruyere is the traditional cheese use, but it works well with mozzarella and/or parmesan cheese.
- Instead of milk, you can use dairy-free milk like unsweetened almond milk.
- Instead of butter, you can use olive oil.
- To make it gluten-free, you can use almond flour or a GF 1:1 mix. Here's an excellent post on how to make gluten-free roux.
Nutrition Information
Serving
1.5cups
Calories
295kcal
(15%)
Carbohydrates
15g
(5%)
Protein
16g
(32%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
56mg
(19%)
Sodium
521mg
(22%)
Potassium
582mg
(17%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
562IU
(11%)
Vitamin C
67mg
(74%)
Calcium
471mg
(47%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295
% Daily Value*
| Serving | 1.5cups | |
| Calories | 295kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 521mg | 22% |
| Potassium | 582mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 67mg | 74% |
| Calcium | 471mg | 47% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.