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Cauliflower Gratin in a ceramic bowl garnished with fresh parsley.
5 from 2 votes

Cauliflower Gratin

This creamy Cauliflower Gratin is a great side dish to serve with just about any meal! It has lots of gruyere cheese and a crisp breadcrumb topping.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 5 servings


  • 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 breadcrumbs - 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 breadcrumbs. 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. 


Be sure to use a large cauliflower. If yours is on the small side, you might want to use more than 1 cauliflower. 
Use gluten free breadcrumbs to make a gluten free cauliflower gratin.
Use freshly grated parmesan cheese. The parmesan cheese in the plastic shaker containers you buy at the store will make the texture and flavor of this dish different.
Storing: Store the cauliflower gratin covered in the fridge for 3-4 days.
Freezing: Since this dish contains dairy products, it won't freeze well. Dairy products, when frozen and then thawed, tend to separate.


Calories: 426kcal (21%), Carbohydrates: 21g (7%), Protein: 20g (40%), Fat: 30g (46%), Saturated Fat: 18g (90%), Cholesterol: 88mg (29%), Sodium: 920mg (38%), Potassium: 674mg (19%), Fiber: 4g (16%), Sugar: 9g (10%), Vitamin A: 948IU (19%), Vitamin C: 81mg (98%), Calcium: 565mg (57%), Iron: 1mg (6%)