Easy Cauliflower Gratin Recipe

I perfected Scalloped Cauliflower, with florets nestled in a rich, creamy sauce crowned by a golden, bubbly crust.

I love when a humble head of cauliflower gets the kind of makeover that makes everyone pause mid-bite. My Easy Cauliflower Gratin is creamy and a little cheeky, the kind of dish where Gruyere cheese melts into everything and suddenly dinner feels special.

Some people search Cauliflower Gratin Healthy expecting a light side, while others want that indulgent Creamed Cauliflower Casserole vibe, and this sits somewhere in the middle, sneaky and satisfying. I made it on a weeknight when I had zero patience and it still came out golden brown and bubbly, like it took me way more time than it did.

Ingredients

• Cauliflower: high in fiber and vitamin C, mild nutty taste, keeps the dish light.
• Gruyere: creamy, nutty melting cheese, adds rich savory depth and gooey texture.
• Parmesan: salty umami punch, sharp, helps brown and crisp the top nicely.
• Heavy cream: makes sauce silky and rich, higher calories, very indulgent though.
• Butter: adds flavor and browning, small amount boosts mouthfeel and richness.
• Dijon mustard: tiny tangy lift, cuts richness, keeps the sauce from tasting flat.
• Breadcrumbs: add crunchy texture on top, optional, not much nutrition but satisfying.

Ingredient Quantities

• 1 large head cauliflower, about 2 to 2.5 pounds, cut into florets
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 1/2 cups heavy cream (or 2 cups if you want it extra rich)
• 1/2 cup whole milk
• 1 teaspoon Dijon mustard
• 1/8 teaspoon ground nutmeg, optional
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup plain breadcrumbs or panko, optional
• 1 tablespoon melted unsalted butter, for the crumbs, optional
• 1 to 2 cloves garlic, minced or 1 small shallot minced, optional
• 2 tablespoons chopped fresh parsley, for garnish, optional

How to Make this

1. Preheat oven to 375°F (190°C) and butter a 9×13 inch or similar baking dish; salt the cauliflower florets lightly while you work.

2. Steam the cauliflower until just tender when pierced with a fork, about 7 to 10 minutes; drain well and pat dry with towels so the gratin doesn’t get watery.

3. In a medium saucepan melt 2 tablespoons unsalted butter over medium heat; if using, add 1 to 2 cloves minced garlic or 1 small minced shallot and cook 30 to 60 seconds until fragrant but not browned.

4. Sprinkle in 2 tablespoons all purpose flour and stir constantly about 1 to 2 minutes to make a blonde roux, then slowly whisk in 1 1/2 cups heavy cream and 1/2 cup whole milk until smooth.

5. Bring sauce to a gentle simmer, whisk until it thickens to coat the back of a spoon, then stir in 1 teaspoon Dijon mustard, 1/8 teaspoon ground nutmeg if using, and salt and freshly ground black pepper to taste.

6. Remove from heat and stir in about 3/4 cup grated Gruyere and 1/2 cup grated Parmesan until melted and silky, reserving a little Gruyere for the top if you like extra browning.

7. Toss the steamed cauliflower in the cheese cream sauce, transfer to the prepared dish, sprinkle the reserved Gruyere over the top.

8. If using crumbs, mix 1/2 cup plain breadcrumbs or panko with 1 tablespoon melted unsalted butter and a pinch of salt, then scatter over the cheese-topped cauliflower.

9. Bake for 20 to 30 minutes until bubbling and golden; if you want a crispier top, slide under the broiler for 1 to 3 minutes but watch it closely so it doesn’t burn.

10. Let the gratin rest 5 to 10 minutes so the sauce firms up a bit, garnish with 2 tablespoons chopped fresh parsley if desired, then serve. Tip: use 2 cups heavy cream for extra rich sauce, grate cheese from a block for better melt and flavor, and you can make it a day ahead and bake from chilled for holiday ease.

Equipment Needed

1. oven (set to 375°F)
2. 9×13 inch baking dish, well buttered
3. large pot with a steamer basket or big saucepan with a tight lid to steam the cauliflower
4. medium saucepan for the cream sauce
5. whisk for the roux and sauce
6. wooden spoon or silicone spatula for stirring and scraping
7. box grater or microplane to grate Gruyere and Parmesan (works better than pre-shredded)
8. measuring cups and spoons (and a kitchen scale if you have one)
9. colander plus clean kitchen towels to drain and pat the cauliflower dry, and oven mitts for handling the hot dish

FAQ

Easy Cauliflower Gratin Recipe Substitutions and Variations

• Gruyere (1 cup): sharp white cheddar (bolder flavor), Fontina (melts silky), Emmental (very similar texture and nutty notes)
• Parmesan (1/2 cup): Pecorino Romano (saltier, tangy), Asiago (milder but similar bite), grated Manchego (if you want a sheep’s milk twist)
• Heavy cream (1 1/2 cups): half and half for a lighter dish, whole milk mixed with melted butter (about 3/4 cup milk + 1/4 cup melted butter = 1 cup cream), or full fat coconut milk for dairy free
• All purpose flour (2 tablespoons): cornstarch (use about half the amount and whisk into cold milk first), arrowroot powder (similar to cornstarch), or a 1-to-1 gluten free flour blend if you need GF

Pro Tips

1) Dry the cauliflower like its your job. After steaming let the florets sit on paper towels and press gently, or spread them on a clean towel to air for a few minutes. Any extra water will make the sauce thin and floppy so dont skip this.

2) Grate cheese from a block and chill it briefly before grating for cleaner shreds. Pre shredded cheese has anti clumping stuff that hurts melt and texture, and reserving some grated Gruyere for the top gives better browning and flavor.

3) For crunchy topping toast the crumbs in a skillet with the butter until golden, then scatter them on right before baking or broiling. Toasted crumbs stay crisp longer, raw crumbs get soggy fast. Watch them closely while toasting, they go from golden to burned really fast.

4) Make ahead is your friend. You can assemble the gratin a day ahead and keep it covered in the fridge, then bake right from cold adding about 10 to 15 minutes extra so it heats through. Let it rest 5 minutes after baking so the sauce firms up, otherwise itll run everywhere when you scoop.