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Cheesy Cauliflower Gratin Recipe

Cheesy cauliflower gratin is a comforting baked side dish featuring tender cauliflower florets covered in a creamy cheese sauce and finished with a golden, lightly crisp topping. The combination of sharp cheddar, Parmesan, garlic, and a hint of nutmeg gives the sauce a rich flavor that complements the mild taste of cauliflower.
This easy cauliflower gratin is a lovely addition to holiday dinners, Sunday meals, or everyday family cooking. It uses simple ingredients, comes together in one baking dish, and pairs well with roasted meats, chicken, and other vegetable sides.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, French
Servings 6 servings
Calories 285 kcal

Equipment

  • Large pot
  • Colander
  • Medium saucepan
  • Whisk
  • Cutting board and knife
  • Measuring cups and spoons
  • 9 x 9-inch baking dish
  • Cheese grater

Ingredients
  

  • For the Cheese Sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Topping

  • 1/3 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon melted butter
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly grease a 9 x 9-inch baking dish. Wash the cauliflower, remove the leaves and core, and cut it into evenly sized florets.
  • Bring a large pot of salted water to a boil. Add the cauliflower and cook for 4–5 minutes, until just tender but still holding its shape. Drain thoroughly and let the florets sit for a few minutes to release excess moisture.
  • Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for about 30 seconds. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
  • Gradually pour in the milk while whisking to prevent lumps. Continue cooking for 4–5 minutes until the sauce thickens enough to coat the back of a spoon.
  • Reduce the heat to low. Add the cheddar, Parmesan, Dijon mustard, nutmeg, salt, and black pepper. Stir until the cheeses melt and the sauce becomes smooth and creamy. Avoid boiling the sauce after adding the cheese.
  • Arrange the drained cauliflower florets in the prepared baking dish. Pour the cheese sauce evenly over the top, gently turning the florets so they are coated.
  • Combine the panko breadcrumbs, Parmesan, and melted butter in a small bowl. Sprinkle the mixture evenly over the cauliflower. Bake for 20–25 minutes, until the sauce bubbles around the edges and the topping turns golden.
  • Remove the gratin from the oven and let it rest for 5–10 minutes. Sprinkle with fresh parsley and serve warm while the cheese sauce is creamy.

Notes

  • Drain the cauliflower very well after blanching. Excess water can make the cheese sauce thin.
  • Keep the florets slightly firm before baking so they do not become mushy in the oven.
  • Sharp cheddar gives the gratin a stronger cheese flavor. Gruyère or Monterey Jack can also be used.
  • Grate cheese from a block when possible, as it melts more smoothly than many pre-shredded varieties.
  • For a gluten-free version, use a gluten-free flour blend and gluten-free breadcrumbs.