Name: Cauliflower Au Gratin Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 1 large head of cauliflower, cut into florets; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups whole milk; 1 cup grated Gruyère cheese; ½ cup grated Parmesan cheese; ¼ cup breadcrumbs; 2 cloves garlic, minced; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon ground nutmeg; 1 tablespoon chopped fresh parsley (optional)

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Cauliflower Au Gratin is a comforting French-inspired dish that transforms humble cauliflower into a rich, cheesy, and golden-baked masterpiece. I combine tender florets with a creamy béchamel sauce, top it with breadcrumbs and cheese, and bake until bubbly and crisp. It's a perfect side for holidays or cozy dinners.

Why I Love This Recipe

I love this recipe because it’s both elegant and approachable. The creamy Gruyère-Parmesan sauce adds depth, while the breadcrumb topping gives it a satisfying crunch. It’s a great way to make vegetables feel indulgent, and it pairs beautifully with roasted meats or stands alone as a vegetarian main.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large head of cauliflower, cut into florets
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup grated Gruyère cheese
½ cup grated Parmesan cheese
¼ cup breadcrumbs
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
1 tablespoon chopped fresh parsley (optional)

Directions

I preheat the oven to 375°F (190°C) and grease a 2-quart baking dish.
I bring a large pot of salted water to a boil, add the cauliflower florets, and cook them for 5–7 minutes until just tender. Then I drain them well and transfer them to the prepared baking dish.
In a medium saucepan over medium heat, I melt the butter, add the minced garlic, and cook for 1 minute until fragrant. I stir in the flour to form a roux, cooking for about 2 minutes until golden and bubbling.
I gradually whisk in the milk, ensuring there are no lumps, and continue to cook, whisking constantly, until the sauce thickens, about 5 minutes. I remove it from heat and stir in the Gruyère cheese, ¼ cup of the Parmesan cheese, salt, pepper, and nutmeg until the cheese is melted and the sauce is smooth.
I pour the cheese sauce evenly over the cauliflower florets in the baking dish. Then I sprinkle the breadcrumbs and the remaining ¼ cup of Parmesan cheese over the top.
I bake it in the preheated oven for 25–30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. I garnish with chopped fresh parsley before serving, if desired.

Servings and Timing

This recipe serves 6 people. It takes about 20 minutes to prepare and 30 minutes to bake, totaling approximately 50 minutes from start to finish.

Variations

Cheese Swap: I sometimes use sharp cheddar or Fontina instead of Gruyère for a different flavor profile.
Add Protein: For a heartier dish, I add cooked bacon bits, diced ham, or shredded chicken.
Vegetable Mix: I like to mix in broccoli or roasted mushrooms for added variety.
Spice It Up: A pinch of cayenne pepper or mustard powder adds a subtle kick.

Storage/Reheating

To store leftovers, I let the dish cool completely, then cover it tightly and refrigerate for up to 3 days. To reheat, I place it in a 350°F (175°C) oven until warmed through, about 15–20 minutes. I avoid freezing, as the sauce can separate and become grainy upon thawing.

FAQs

What’s the best cheese to use for Cauliflower Au Gratin?

I prefer Gruyère for its nutty flavor and excellent melting properties. However, sharp cheddar, Fontina, or a mix of cheeses also work well.

Can I make this dish ahead of time?

Yes, I often assemble the dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to serve, I bake it as directed, adding a few extra minutes if needed.

How do I prevent the sauce from becoming lumpy?

I make sure to whisk the flour and butter mixture thoroughly before gradually adding the milk, continuing to whisk constantly until the sauce is smooth and thickened.

Is it possible to make this recipe gluten-free?

Absolutely. I substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs for the topping.

Can I use frozen cauliflower?

Yes, I thaw and drain frozen cauliflower thoroughly before using it. I might need to adjust the cooking time slightly, as frozen cauliflower is often softer than fresh.

Conclusion

Cauliflower Au Gratin is a delightful way to elevate a simple vegetable into a dish that's both comforting and sophisticated. The creamy, cheesy sauce combined with the tender cauliflower and crispy topping creates a harmonious blend of textures and flavors. Whether I'm serving it at a holiday gathering or a weeknight dinner, it's always a crowd-pleaser that brings warmth and satisfaction to the table.

Cauliflower Au Gratin Recipe

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Side Dish
Method: Baking
Cuisine: French
Diet: Vegetarian

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Description

Cauliflower Au Gratin is a French-inspired baked dish featuring tender cauliflower florets smothered in a creamy, cheesy béchamel sauce, topped with breadcrumbs and cheese, then baked until golden and bubbly.

Instructions

Preheat oven to 375°F (190°C) and grease a 2-quart baking dish.
Bring a large pot of salted water to a boil, add cauliflower florets, and cook for 5–7 minutes until just tender. Drain well and transfer to prepared baking dish.
In a medium saucepan over medium heat, melt butter, add minced garlic, and cook for 1 minute. Stir in flour to form a roux and cook for 2 minutes until golden.
Gradually whisk in milk, cooking and whisking constantly until thickened, about 5 minutes. Remove from heat and stir in Gruyère, ¼ cup Parmesan, salt, pepper, and nutmeg until melted and smooth.
Pour cheese sauce over cauliflower in the baking dish. Sprinkle with breadcrumbs and remaining ¼ cup Parmesan.
Bake for 25–30 minutes or until top is golden and sauce is bubbling. Garnish with parsley if desired before serving.