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Cauliflower Gratin A plate of freshly baked cauliflower gratin, featuring golden-brown, cheesy, and creamy florets with a crispy top. The dish is garnished with freshly chopped parsley and served with a fork on the side.

Cauliflower Gratin

A rich and cheesy side dish featuring tender Cauliflower Gratin coated in a creamy sauce, baked to perfection.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Keyword: Baked Cauliflower, Cauliflower Gratin, Cheesy Side Dish, Vegetable Gratin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 267kcal
Cost: $8

Ingredients

  • 1 large head cauliflower cut into florets
  • 2 tablespoons unsalted butter for sautéing
  • ½ small yellow onion finely chopped
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour to thicken the sauce
  • ½ teaspoon kosher salt to season
  • ½ teaspoon onion powder for flavor
  • 1 pinch nutmeg optional, for warmth
  • ½ teaspoon ground black pepper for seasoning
  • ¾ cup whole milk for creaminess
  • ¼ cup sour cream adds tanginess and richness
  • ¾ cup grated Gruyère cheese for a smooth, melt-in-your-mouth texture
  • ½ cup grated Parmesan cheese adds sharpness and richness
  • ⅔ cup breadcrumbs for topping, adds crunch
  • Freshly chopped parsley for garnish

Instructions

  • Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  • Bring a large pot of water to a boil. Add the cauliflower florets and cook for about 5 minutes until tender but still firm. Drain and set aside.
  • In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3 minutes.
    A saucepan containing a creamy mixture with grated cheese being stirred in. The cheese is melting and combining into the sauce, creating a rich and cheesy texture
  • Stir in the flour, salt, onion powder, nutmeg, and black pepper. Cook for about 1 minute to form a roux.
  • Gradually pour in the milk, stirring constantly until the mixture thickens, about 3-4 minutes. Once thickened, remove from heat.
  • Stir in the sour cream and half of the Gruyère and Parmesan cheeses, continuing to stir until fully melted and smooth.
  • Place the drained cauliflower florets in the prepared baking dish. Pour the cheese sauce evenly over the cauliflower.
    Cauliflower florets arranged in a baking dish, covered with a creamy cheese sauce. The dish is prepared and ready to be baked until golden and bubbly.
  • Sprinkle the remaining Gruyère, Parmesan, and breadcrumbs over the top of the gratin.
  • Bake for 25 minutes, or until the top is golden and bubbly. Remove from the oven and sprinkle with fresh parsley.

Notes

This creamy cauliflower gratin is perfect for a cozy family meal or as a delicious side at your next gathering. The richness of the cheese combined with the tender cauliflower is truly a crowd-pleaser!

Nutrition

Serving: 1serving | Calories: 267kcal (13%) | Carbohydrates: 21g (7%) | Protein: 13g (26%) | Fat: 15g (23%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg (13%) | Sodium: 590mg (26%) | Potassium: 600mg (17%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 15IU | Vitamin C: 90mg (109%) | Calcium: 20mg (2%) | Iron: 8mg (44%)
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