Cauliflower Gratin is cheesy and decadent tasting, yet full of healthy cauliflower! Serve as an easy, gluten free and vegetarian side dish.
I don’t know about you, but any recipe that instructs the cook to “bake until the cheese is golden brown and bubbly” is a recipe I want to be making. Bonus points for said recipe to call for just a handful of everyday ingredients, be gluten free and vegetarian, good hot or cold and, it bears repeating, baked until the cheese is golden brown and bubbly.
Come to this cheese-loving Mama, Cauliflower Gratin!
I scrolled past this post from on Instagram the other day and my drink almost came shooting out of my nose.
Listen, I GET IT.
Cauliflower isn’t the end-all, be-all magic swap for anything carbilicious and good in your life, but Cauliflower Gratin is an actual, delicious dish that you must try. Trust me, this “mock and cheese” is totally craveable, and as easy as can be.
I mean, what vegetable doesn’t taste better blanketed under a luscious layer of two kinds of melted cheese? Cauliflower is no exception and this yummy, rustic side dish is proof.
Boiled cauliflower is drizzled with an easy, 5 minute homemade cheese sauce then, say it with me, baked until golden brown and bubbly. You got it! It’s the perfect thing to serve with a holiday dinner or simply anytime you need a side that everyone in the family will love.
Cheese tends to hold that kind of power.
Although I am not advertising Cauliflower Gratin as “healthy”, it’s a healthIER swap for mac and cheese if your family can’t get enough. They still get that gooey, cheesy texture and flavor, plus all the goodness that comes along with eating cruciferous cauliflower. Balance, right?
Start by cutting 1 large head cauliflower into large florets – you’ll need roughy 7 cups of florets. Add the cauliflower to a large pot of salted boiling water then boil until crisp-tender, 3-4 minutes, leaning on the crisp side side as they’ll bake for an additional 30-35 minutes.
Drain the cauliflower then set aside.
Meanwhile, melt butter in a small saucepan over medium heat then add flour and whisk for 1 minute.
I use King Arthur’s Gluten Free Measure for Measure Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, but you can use your favorite all-purpose gluten free baking flour blend. If you don’t need to eat gluten-free, AP flour is just fine.
Next whisk in 2% milk that’s at room temperature then turn the heat up to medium-high and bring the sauce to a simmer. Turn the heat back down to medium then simmer until the sauce has thickened, about 1 minute.
Finally, remove the saucepan from the heat then stir in freshly grated gruyere and parmesan cheeses, then stir until very smooth. Season to taste with salt and pepper.
Spread a little bit of the cheese sauce into the bottom of a 8×11″ baking pan (or whatever you have on hand that’s similar in size,) then add the cooked cauliflower and drizzle with the luscious cheese sauce. YUM!!
Sprinkle more of each cheese on top then bake for 30-35 minutes at 375 degrees, or until the top is brown and the cheese sauce is bubbly. A blast from the broiler at the end is the perfect way to get things sizzling.
Let the Cauliflower Gratin sit and thicken for 5 minutes or so before scooping and serving. This dish is not only delicious piping hot, but warm, or even room temperature. I can’t wait for you to dig in and try for yourself! Enjoy!
Ingredients
- 1 large head cauliflower, cut into large florets (7 cups)
- 4 Tablespoons butter
- 4 Tablespoons gluten free flour
- 2 cups 2% milk, at room temperature
- salt and pepper
- 3/4 cup freshly grated gruyere cheese, divided
- 3/4 cup freshly grated parmesan cheese, divided
Directions
- Preheat oven to 375 degrees. Bring a large pot of salted water to a boil then add the cauliflower florets and boil until al dente (don’t over boil!) 3-4 minutes. Drain then set aside.
- Meanwhile, melt butter in a small saucepan over medium heat then sprinkle in flour and cook for 1 minute while whisking constantly. Slowly pour in milk while whisking then turn heat up to medium-high and bring to a simmer while whisking constantly. Turn heat back down to medium then simmer for 1 minute or until milk has thickened, stirring constantly. Remove pan from the heat then add 1/2 cup each gruyere and parmesan cheese and stir until smooth. Season with salt and pepper to taste.
- Add enough of the cheese sauce to thinly coat the bottom of an 8x11” baking pan. Add cauliflower florets then cover with remaining sauce. Top with remaining cheeses then bake for 30-35 minutes or until cheese is golden brown and bubbly. Broil for a few minutes at the end if you want a darker top.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Great recipe! Tried it over the holidays and everyone asked for the recipe. Goes together quickly and was super appreciated by those with Celiac Disease and gluten intolerance. My grandchildren loved it as well :-) This recipe is now a part of my “Favorite Recipes” Cookbook. Thank you for sharing it!
Oh I’m so happy to hear this, Ann! Thank you so much for your feedback and recipe rating – and happy holidays to you and yours!
Love this side dish! Question- has anyone prepped the day before and reheated the day of?
I’m so glad to hear this, Colleen! I’ve rewarmed individual portions of leftovers with great success, though not the entire baking pan. I just worry about the cauliflower overcooking is all.
Made this in dowerin west Australia it’s just lovely.
I’m thrilled to hear it, Bruce! Thank you so much for your feedback!
This was soooo good! I always love using gruyere, and this turns a boring vegetable into a masterpiece. The browned cheese on top tasted incredible. And for full points, my one year old loved it!
Wohoo!! SO thrilled this was a hit with your family including little ones! Thank you so much for your feedback and recipe rating, Christine!
This looks good, however, why do we have to “only” use gluten free flour? I don’t use it nor would I buy it. I will search someplace else, but thank you for sharing for the “gluten-free people out there.
Hi there! I never said you have to use gluten free flour. In the post copy I mentioned which GF blend I use in this recipe, but that if you don’t need to eat gluten free, you can use regular, all-purpose flour.
Made this for Christmas dinner and it was so delicious! I did steam the cauliflower for about 4 minutes in the microwave and then mixed it with the cheese sauce and put it all in my 9×9 square pan. I left it on the counter for about an hour until it was time for dinner (I’m sure it would be fine in the fridge for even longer), and then I heated it in the toaster oven since oven space was at a premium!. Everyone loved it. It’s simple enough for a weeknight but decadent enough for a holiday meal too. Thanks for a new recipe I’m sure I’ll be making often!
Thrilled to hear it, Jen!! I love that you pointed out that it’s easy enough to make on a weeknight but fancy enough for a holiday. Thanks so much for your feedback and star rating!
I absolutely loved this recipe as did my neighbors! I was happy to use Gruyère, one of my fave cheeses, along with Parmesan – such a great combination. I parboiled the cauliflower for 2.5 minutes and plunged it into an ice bath. I enjoyed having non-mushy cauliflower. It was also not at all watery on the bottom of the finished casserole.
I’m making the recipe again and doubling it as well as adding some fresh breadcrumbs with parm and butter on top for more crunch.
I have made any number of casseroles with cauliflower and this one is hands down the best!
I’ve just turned off the oven, making it for dinner tonight. Have not tasted it but the aroma is just satisfying.
Thank you for this recipe! ❤️
I hope it tasted as good as it smelled!! :)
Cauliflower Gratin was sooo good. Thank you! I used whole milk and regular flour.
Better than I could have imagined! I added brussel sprouts as well.