Creamy Cauliflower Au Gratin Recipe

I’ve perfected my Cheesy Cauliflower Au Gratin, with tender florets bathed in silky bechamel and a golden, bubbling cheese crust that makes you want to keep reading.

I name this the Best Creamy Cauliflower Au Gratin because I kept chasing one perfect bite. I wanted a Cheesy Cauliflower Au Gratin that didnt taste like every other casserole, so I played with texture and timing until it finally sang.

Cauliflower becomes almost buttery under a blanket of molten Gruyere cheese, and there are little moments where it goes from mild to wow. I messed up the first few tries, but thats how I found the balance, and now i cant stop imagining that crisp top giving way to gooey goodness.

Youll notice something familiar then something totally new.

Why I Like this Recipe

– I love the contrast between the gooey inside and the crunchy top, it’s like two textures in one bite
– I can prep most of it ahead and then relax when people show up, it feels fancy but totally effortless
– It’s comfort food that still impresses, so friends always think I slaved over it even when I kinda rushed
– Leftovers reheat great so I get lunches for days which saves me time and money

Ingredients

• Cauliflower: Low in carbs and calories high in fiber and vitamin C mild nutty flavor.
• Gruyere: Adds gooey savory richness, good protein and calcium, melts beautifully into sauce.
• Parmesan: Sharp salty punch, strong umami a little goes a long way for flavor.
• Milk and cream: Gives creamy mouthfeel and extra fat calories rise but texture gets luxurious.
• Butter: Adds richness and helps brown top brings saturated fat so use mindfully.
• Panko breadcrumbs: Light crisp topping mostly carbs gives crunch and contrast to soft cauliflower.
• Garlic: Small but mighty gives savory depth and aroma not sweet at all.
• Dijon mustard: Tiny tang note that cuts richness adds subtle sharpness and balance.

Ingredient Quantities

• 1 large head cauliflower about 2 to 2 1/2 lb
• 3 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups Gruyere cheese grated
• 1/2 cup Parmesan cheese grated
• 1/2 cup panko breadcrumbs
• 2 tablespoons extra butter
• 1 small garlic clove
• 1 tablespoon fresh parsley optional

How to Make this

1. Preheat oven to 375°F (190°C). Cut the cauliflower into bite sized florets, drop them into boiling salted water and blanch 3 to 4 minutes until just tender, drain well and let steam dry for a minute or two so the sauce won’t get too thin.

2. In a medium saucepan melt 3 tablespoons unsalted butter over medium heat, stir in 3 tablespoons all purpose flour and cook 1 to 2 minutes while whisking so the raw flour taste cooks out but it does not brown.

3. Slowly whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, bring to a gentle simmer until the sauce thickens to coat the back of a spoon, about 3 to 5 minutes.

4. Off the heat whisk in 1 teaspoon Dijon mustard, 1/4 teaspoon ground nutmeg, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Then stir in 1 1/2 cups Gruyere (reserve about 1/2 cup for the topping) and 1/2 cup Parmesan until smooth.

5. Lightly butter a 2 to
2.5 quart baking dish, spread the cauliflower in an even layer, pour the cheese sauce over the cauliflower making sure florets are well coated and nestle them so the sauce fills the gaps.

6. Melt the 2 tablespoons extra butter, mix with 1 small minced garlic clove and the 1/2 cup panko breadcrumbs until evenly coated. Sprinkle the reserved Gruyere over the sauced cauliflower then top with the garlic panko mixture.

7. Bake uncovered for 20 to 25 minutes until sauce is bubbly and the top is golden brown. If you want a crispier, deeper brown top, broil on high 1 to 2 minutes but watch it closely so it doesn’t burn.

8. Let the gratin rest 5 to 10 minutes so the sauce thickens a bit, sprinkle 1 tablespoon fresh parsley if using for color, then serve warm.

9. Quick tips: don’t overboil the cauliflower or it turns mushy; if your sauce is too thin add a little extra cheese or simmer a minute longer before assembling. You can make it a day ahead, cover and refrigerate then bake 5 to 10 minutes longer straight from the fridge.

Equipment Needed

1. Oven (preheat to 375°F)
2. Large pot for blanching cauliflower
3. Colander or slotted spoon for draining
4. Medium saucepan for the cheese sauce
5. Whisk
6. Measuring cups and spoons
7. Chef’s knife and cutting board
8. 2 to 2.5 quart baking dish, lightly buttered
9. Cheese grater (for Gruyere and Parmesan)
10. Small bowl and spoon (to mix melted butter, garlic and panko)

FAQ

Creamy Cauliflower Au Gratin Recipe Substitutions and Variations

• Gruyere (1 1/2 cups): Swap with sharp cheddar, Fontina, Emmental (Swiss), or Comté. All melt well; cheddar gives a sharper bite, Fontina is creamier. Use the same amount.
• Parmesan (1/2 cup): Use Pecorino Romano for more salty tang, Asiago for nuttier flavor, or finely grated Manchego. Measure equally, but taste and cut salt if Pecorino is used.
• Whole milk + Heavy cream (1 1/2 cups milk + 1/2 cup cream): Use 2 cups half and half in place of both, or for a richer swap stir 1 tbsp melted butter into every 1/4 cup milk to mimic cream. For a lighter version, use whole milk only, but it will be less silky.
• Panko breadcrumbs (1/2 cup): Use crushed Ritz or saltine crackers, regular dried breadcrumbs, or crushed cornflakes for extra crunch. If using crackers, pulse gently so you don’t end up with dust.

Pro Tips

– Dry the florets really well after blanching. If any water stays on them the sauce will thin out and get runny. For best color and texture, plunge the cauliflower into ice water right after boiling, then pat completely dry with towels or let them sit in a single layer to steam off moisture.

– Warm the milk before you add it to the roux and whisk constantly. Cold milk can make lumps and a gummy sauce. Also taste the sauce before adding salt since Gruyere and Parmesan vary in saltiness; you might need less than you think.

– Keep about half the Gruyere for the top and add the rest off the heat so the sauce stays silky. If the sauce ends up too thin, simmer a minute longer or stir in a little extra cheese. If it gets too thick, thin with a splash of milk or cream.

– Toast the panko in the butter with the garlic first so it stays crunchy after baking. If you want an extra golden crust, move the dish closer to the broiler for the last 1 to 2 minutes but watch it the whole time because it goes from perfect to burned fast.