Cauliflower Gratin is a comforting and creamy vegetable side dish made with tender cauliflower florets, a rich Gruyere cheese sauce, and a golden panko breadcrumb topping. Baked to bubbly perfection, this dish brings elegance and flavor to any dinner spread.

Why You’ll Love This Recipe

Cauliflower Gratin is the kind of side dish that impresses without stress. It offers all the richness and depth of a classic gratin while keeping things light and vegetable-focused. Whether you’re serving a holiday feast or a cozy family dinner, this recipe adds a creamy, cheesy touch that pairs beautifully with roasted meats, poultry, or even a vegetarian main.

Cauliflower Gratin

Simple prep with easy-to-find ingredients
Elegant enough for holidays, easy enough for weeknights
Packed with flavor from Gruyere and Parmesan
Crispy, golden topping for the perfect texture contrast
Naturally gluten-free adaptable with a few swaps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium-large head of cauliflower, cut into medium florets
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon garlic powder
½ teaspoon black pepper
⅛ teaspoon nutmeg
6 ounces Gruyere cheese, shredded (a little over 1 cup)
¾ cup shredded Parmesan cheese, divided
¾ cup panko breadcrumbs
1 tablespoon finely chopped flat-leaf parsley

Directions

Preheat your oven to 375ºF and grease an 11×7-inch (2-quart) casserole dish with butter or oil. Set aside.
Bring a large pot of water to a boil. Add cauliflower florets and cook for 5 minutes, until tender but not overly soft. Drain well, pat dry, and transfer to the prepared dish.
In a medium saucepan over medium-high heat, melt the butter and whisk in the flour. Stir constantly until smooth. Gradually add milk, whisking until fully incorporated.
Reduce heat to medium and cook, stirring occasionally, for 3-5 minutes until thickened.
Stir in garlic powder, black pepper, nutmeg, Gruyere cheese, and ½ cup of the Parmesan. Whisk until the cheese is melted and sauce is smooth. Pour evenly over the cauliflower.
In a small bowl, combine the panko breadcrumbs with the remaining ¼ cup Parmesan and chopped parsley. Mix well and sprinkle evenly over the top of the dish.
Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbling.
Let the gratin sit for 5-10 minutes before serving.

Servings and timing

Servings: 6
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Variations

Cheese swap: Replace Gruyere with sharp white cheddar, Fontina, or Swiss cheese for a different flavor profile.
Add veggies: Include blanched broccoli, spinach, or sautéed mushrooms for extra nutrition and variety.
Spice it up: Add a pinch of cayenne pepper or chopped jalapeños to the cheese sauce for heat.
Gluten-free: Use a gluten-free flour blend for the roux and gluten-free panko or crushed rice crackers for the topping.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat:

Oven: Reheat in a 350ºF oven for 15-20 minutes, covered with foil to prevent drying out.
Microwave: Heat individual portions on medium power in 30-second intervals until warmed through.
Freezing: Not recommended, as the sauce may separate and the texture of the cauliflower may become watery.

FAQs

What is the best cheese for cauliflower gratin?

Gruyere is ideal for its smooth melting quality and nutty flavor, but you can also use cheddar, Swiss, or Fontina.

Can I make cauliflower gratin ahead of time?

Yes, assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Add the breadcrumb topping right before baking.

How do I prevent the gratin from being watery?

Make sure to drain and pat dry the cauliflower thoroughly after boiling to avoid excess moisture.

Can I use frozen cauliflower?

Yes, but thaw and drain it completely before cooking. The texture may be slightly softer than fresh.

What can I substitute for Gruyere?

Sharp white cheddar, Swiss cheese, or a mix of mozzarella and Parmesan are great alternatives.

Is cauliflower gratin gluten-free?

Not by default, but you can make it gluten-free by using gluten-free flour and breadcrumbs.

Can I use cream instead of milk?

Yes, using half-and-half or heavy cream will result in a richer, thicker sauce.

How do I reheat leftovers without drying them out?

Reheat in the oven covered with foil or in the microwave on low heat to preserve moisture.

Can I make this dish vegetarian?

Yes, the original recipe is already vegetarian as it contains no meat or meat-based broths.

What dishes pair well with cauliflower gratin?

It pairs well with roasted chicken, turkey, steak, or other vegetable sides for a full vegetarian spread.

Conclusion

Cauliflower Gratin is a crowd-pleasing, creamy side dish that elevates humble cauliflower into something special. With its cheesy sauce and crispy topping, it’s both indulgent and vegetable-forward—perfect for everything from holiday feasts to weeknight dinners. Whether you’re looking to impress guests or just craving comfort food with a twist, this recipe is sure to become a favorite on your table.