8 Weeks of Easy Family Dinners E-Cookbook!
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Cauliflower Gratin is a cheesy casserole that is similar to potatoes au gratin but made with cauliflower! It’s a great way to add more veggies to a meal. The cheese sauce and crispy breadcrumb topping can’t be beat!
Add this Cauliflower gratin recipe to your weekday dinner menu, paired with Roasted Spatchcock Chicken or Herb Roasted Pork Tenderloin. But it’s also impressive enough to serve at the holidays with your Thanksgiving turkey or glazed ham.
Table of Contents
This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.
Step 1: Chop up the cauliflower into bite-sized pieces and boil until fork tender. Drain well and set aside.
Step 2: Make the Bechamel Sauce. Start the cheese sauce by melting the butter in a medium pot then add the flour and spices, whisking together while cooking for a minute. Slowly whisk in the milk so the flour gets fully incorporated before adding more milk.
Step 3: Remove the bechamel sauce from the heat and stir in the cheeses until smooth.
Step 4: Spread a thin layer of the cheese sauce on the bottom of the baking dish then top with the cauliflower. Pour the rest of the cheese sauce over the cauliflower.
Step 5: Sprinkle breadcrumbs all over the top of the cauliflower.
Step 6: Bake the cauliflower au gratin until golden brown. Sprinkle with the parsley and serve.
If your cauliflower gratin is watery, a couple of things could have happened – either the cauliflower was overcooked, or not fully drained. To make sure this doesn’t happen:
1. Make sure you don’t overcook your cauliflower when boiling it. The florets should still have some firmness.
2. Make sure you fully drain off the water after cooking the florets.
Au Gratin is a French cooking method where a baked dish is covered with breadcrumbs and sometimes cheese. Potatoes au gratin is a well known dish using this technique.
Gruyere and parmesan cheese are the most popular cheeses to use, but you can use other shredded cheese like mozzarella or white cheddar.
Instead of boiling the cauliflower florets, you can also roast them in a 400 degrees F oven for 15-20 minutes until fork tender.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat the leftovers in a 350 degrees F oven until warm. Because of the cheese sauce, I recommend using caution when reheating in the microwave as the sauce tends to break.