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.
Just made it, it was delish! Used full cream milk and water 1 1/4 milk and 3/4 water. Added one more tablespoon of flour as my sauce wouldn’t thicken, I may halve that next time, also I’ll probably add more cheese next time too! ? (I used a tomme and gruyère mix)
Delicious recipe, thank you so much! Even my son (who doesn’t like cauliflower generally) liked it. I used orange cauliflower from the farmer’s market, and added sharp cheddar to the cheeses, so the dish had a lovely golden glow. I would definitely make this again with regular cauliflower, though, it is good enough and easy enough to be added to my regular dinner rotation!
I made this and it was good, but a bit watery. What did I do wrong?
Could I make this recipe the day ahead and refrigerate it over night?
I made this recipe. It was really good and easy
I am a big fan of “Iowa Girl Eats”, just love your recipes! Am looking for some make ahead sides for Thanksgiving. Do you this could be made ahead and frozen. If so, at what point would you place in the freezer?
I made this tonight.I enjoy cauliflower for many reasons and I am always looking for new recipes. I did use cashew milk and cheddar cheese b/c that’s what I had on hand, also sprinkled shredded mozzarella on top, I will make this again, really yummy!
Hi! I absolutely loved this recipe! We made it as a side with Chicken Milanese & fresh greens. It went beautifully with both. I’m going to keep this one for possibly an Easter Sunday meal. Thank you!
So glad you loved, Jeanine!
Made this as a side for Easter – minimal prep time and the whole family loved it!
Hello there, I came across this on pinterest and have never had gruyere cheese before so I just checked my market online to see what they have available. would you recommend a mild or aged gruyere? thank you!
Hi Nicole! Either one would be delicious – just depends on how strongly flavored you like your cheese.
I have made this a few times and it is fantastic! I do roast the florets for about 25 minutes instead of boiling. Also I use Swiss instead of gruyere because I find it easiser. Thank you for a great recipe!
Love that idea, Dan! I’ll give it a try next time I make this dish. So glad you enjoyed it! :)
Do you think you could use cheddar cheese instead of gruyere?
Sure! You’d get more of a “classic” mac and cheese flavor that way.
I made this last night as a test for our Thanksgiving dinner at my daughters. I’ve recently been diagnosed with Celiac disease and need to have some things for me to eat. A special turkey breast and gravy is being made for me, and whoever else wants some, so I’m bringing sides that I can have. This recipe is over the top!! My husband and I could have ate the whole dish last night but didn’t. *L* The family is going to love this. I can’t wait to share it. Thanks for a great dish!
Oh I’m so glad to hear it, Cyndi!! I hope it made your Thanksgiving feel extra special!