There’s just something magical about the way cauliflower sinks into a velvety cheese sauce and comes out of the oven all golden and bubbling. This Cauliflower Gratin with Gruyère is like a cozy sweater in casserole form—perfect when you need a comforting side or a lighter main. It’s one of those recipes that looks all fancy but secretly comes together with ease. Trust me, once you taste that creamy béchamel meets nutty Gruyère combo, you’ll be hooked.
Why You’ll Love This Recipe
This gratin was born out of a chilly evening when I wanted something indulgent but not heavy. It’s a mix of effortless elegance and everyday comfort—like the best kind of dinner guest.
- Creamy, cheesy, and utterly cozy
- A great way to love your veggies
- Weeknight simple, dinner party worthy
- Make-ahead and freezer friendly
- Easily adaptable for gluten-free needs
Ingredients Breakdown
Essentials
- 1 large head cauliflower (about 4–5 cups), cut into bite-sized florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (or gluten-free 1:1 blend)
- 2 cups whole milk, warmed
- 1/2 cup heavy cream (optional, for richness)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon Dijon mustard
- 1 1/2 cups shredded Gruyère cheese, divided
- 1/4 cup grated Parmesan (optional topping)
- 1/2 cup breadcrumbs or panko (or almond flour for gluten-free)
- 1 tablespoon melted butter (for toasty topping)
Pro Tips
- Use high-quality Gruyère for best flavor and melt.
- Warm your milk to help the béchamel come together more smoothly.
- No cream? Add 2 more tablespoons of milk and a splash of olive oil.
- Add a pinch of paprika or cayenne for a subtle kick.
- Fresh thyme or a clove of roasted garlic in the sauce = chef’s kiss.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and lightly butter a 2-quart baking dish.
- Bring a large pot of salted water to a boil. Add cauliflower florets and blanch for 2–3 minutes until tender-crisp. Drain and pat dry well.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a golden roux, whisking constantly.
- Gradually whisk in the warm milk and cream (if using). Keep whisking until the sauce thickens to coat the back of a spoon (about 5 minutes).
- Remove from heat. Stir in salt, pepper, nutmeg, Dijon mustard, and 1 cup of Gruyère. Stir until cheese is melted and sauce is silky smooth.
- Place blanched cauliflower into the prepared dish. Pour sauce over top and gently mix to coat.
- Sprinkle with the remaining 1/2 cup of Gruyère and Parmesan if using.
- In a small bowl, toss breadcrumbs or almond flour with melted butter. Sprinkle evenly over the top.
- Bake uncovered for 25–35 minutes until bubbling and golden on top. For extra browning, broil the top for 1–2 minutes, watching closely.
- Let rest for 5–10 minutes before serving. This gives the sauce time to set and makes scooping easier!
Chef’s Tips and Tricks
- Don’t skip the blanching—it keeps your cauliflower from turning mushy and cuts oven time.
- Pat the cauliflower dry after blanching to avoid a watery gratin.
- Let the béchamel thicken on the stove before adding cheese—this helps it stay smooth and creamy.
- You can prep the entire dish up to a day ahead and refrigerate until baking.
- Breadcrumb topping can be skipped for a lower-carb option—but that crispy golden crunch is sooo worth it.
Recipe Variations and Serving Suggestions
- Add cooked pancetta, prosciutto, or bacon crumbles on top for a meaty twist.
- Try mixing in some sautéed mushrooms or caramelized onions before baking.
- Swap in half broccoli for a little color and variation.
- Serve as a side alongside roast chicken, lamb chops, or grilled sausage.
- Pair with a crisp green salad and crusty bread for a vegetarian main.
FAQs
Can I make this ahead of time?
Absolutely! Assemble the gratin up to a day in advance, cover tightly, and refrigerate. Bake just before serving—add an extra 5–10 minutes of bake time if it’s cold.
How do I make it gluten-free?
Use a 1:1 gluten-free flour blend in the roux and swap the topping for almond flour or gluten-free breadcrumbs.
Can I freeze it?
Yes! Bake it fully, cool completely, and freeze in an airtight container. Reheat in a 350°F oven until warmed through and bubbly.
Recipe Card
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 1 large head cauliflower, cut into florets (about 4–5 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose or gluten-free flour
- 2 cups whole milk (warm)
- 1/2 cup heavy cream (optional)
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Gruyère cheese (divided)
- 1/4 cup grated Parmesan (optional)
- 1/2 cup breadcrumbs or almond flour
- 1 tablespoon melted butter
Instructions:
- Preheat oven to 375°F and butter a 2-quart baking dish.
- Blanch cauliflower for 2–3 minutes, drain, and pat dry.
- Make béchamel: melt butter, stir in flour, whisk in warm milk and cream. Cook until thickened.
- Remove from heat, stir in spices and 1 cup Gruyère. Blend until smooth.
- Combine cauliflower and sauce in baking dish. Top with remaining cheese and breadcrumb mixture.
- Bake 25–35 minutes until golden and bubbling. Broil for extra crunch (optional).
Nutrition: 280–320 calories per serving depending on toppings
If you give this Cauliflower Gratin a try, let me know how it turns out! Share a photo, drop a comment, or tag me on Instagram @TheKitchensAid. I’d love to celebrate your creations!
