This cauliflower gratin is a side dish recipe everyone loves! It’s loaded with fresh cauliflower, gruyere cheese, and a golden breadcrumb topping. This recipe is a true crowd pleaser.
One can never have too many side dish recipes. It seems as though I’m always on the hunt for more! If you are too, make sure you try some of these delicious sides and then come back and leave a comment and review letting me know how you liked each dish.
- Homemade mashed potatoes
- Crispy baked potato wedges
- Garlic parmesan roasted carrots
- Easy hasselback potatoes
How to make Cauliflower Gratin
Cauliflower gratin is easy to make.
First, place the cauliflower florets in a pot of boiling water and let cook for 5 minutes. The cauliflower should be tender but still firm. Drain and transfer the cauliflower to a 2 quart baking dish.
Next it’s time to make a white sauce. In a skillet over medium heat melt the butter. Once the butter has melted whisk in the flour. Cook the flour for 1 minute then slowly stream in the milk while whisking constantly. Bring to a boil. Once boiling reduce heat and stir for 1 minute until thickened.
Stir in the freshly grated gruyere cheese, salt, pepper, and nutmeg.
Remove from heat and pour the sauce over the cauliflower.
Sprinkle freshly grated parmesan over the sauce then top with the breadcrumb mixture.
To make the breadcrumb mixture combine the Panko breadcrumbs (or regular breadcrumbs) with melted butter. Mix to combine and then sprinkle overtop of the cauliflower gratin prior to baking.
Bake for 20 minutes or until the top is golden brown. Remove from the oven and garnish with fresh parsley if desired.
This cauliflower gratin has become a new go-to Sunday side dish recipe! In fact, I’ve even added it to our Thanksgiving menu for this year!
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Thanks for following along!
- 1 large head of cauliflower - cut into florets (will need at least 3-4 cups worth)
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 2 cups milk
- 1 1/4 cups gruyere cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon grated nutmeg
- 2 tablespoons butter - melted
- 1/3 cup fresh grated parmesan
- 1/3 cup panko bread crumbs - or regular breadcrumbs
- fresh parsley for garnish - optional
- Preheat oven to 375°F
- In a large pot of boiling water, cook the cauliflower flowerets until tender but still firm. About 5 minutes. Drain and transfer the cauliflower to a 2 qt casserole dish.
- In a medium sized sauce pan over medium heat, melt the butter. Once melted whisk in the flour. Cook for 1 minute or until you can smell a slightly nutty aroma. Slowly pour in the milk, whisking constantly. Bring to a boil, once boiling, reduce heat and continue stirring until thickened about 1 minute. Stir in the gruyere cheese, salt, pepper, and nutmeg. Remove from heat.
- Pour the cheese sauce overtop of the cauliflower. Sprinkle the parmesan cheese overtop.
- To make the topping: In a small bowl combine the melted butter and bread crumbs. Sprinkle this mixture overtop the parmesan cheese.
- Bake for 20-25 minutes or until the top is golden brown.
- Remove from oven, top with fresh parsley if you'd like, and serve.