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Cauliflower au gratin in a white casserole dish with serving spoon
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4.79 from 14 votes
Nutrition Facts
Cauliflower Au Gratin
Amount Per Serving (1 serving)
Calories 253 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 45mg15%
Sodium 621mg27%
Potassium 429mg12%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 6g7%
Protein 13g26%
Vitamin A 467IU9%
Vitamin C 46mg56%
Calcium 367mg37%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 side servings
Cauliflower Au Gratin
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
 

Cauliflower au gratin is cauliflower florets cooked in a creamy Gruyère cheese sauce, topped with breadcrumbs and baked to perfection. A simple, yet elegant and delicious side dish! If you're a fan of cheesy cauliflower, you’ll love this easy, flavorful, crowd-pleasing recipe. This is my absolute favorite way to eat cauliflower!

Ingredients
  • 3 tablespoons unsalted butter
  • cup all-purpose flour
  • 2 cups 2% milk
  • 1 head cauliflower, cut into small florets
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 ounces Gruyère cheese, shredded
  • ½ cup panko breadcrumbs
  • ¼ cup Parmesan cheese, grated
  • optional: chives to garnish over the top after baking
Instructions
  1. Preheat oven to 350ºF. Melt butter in a large saucepan over medium heat. Add flour and cook, stirring constantly for 1 minute. Whisk in the milk and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Stir the cauliflower into the sauce. Cover with a lid and cook until the cauliflower starts to soften, about 5 minutes. Remove from heat and stir in the Gruyère cheese until melted.

  2. Pour mixture into a 2 quart baking dish. Combine the panko breadcrumbs and Parmesan and sprinkle over top. Cover with foil and bake until cauliflower is tender (can be easily pierced with a knifte), about 20 minutes. Remove foil and bake for another 15-20 minutes until breadcrumbs are golden.

  3. Serve immediately, garnished with chives, if desired.

Recipe Notes

*Bacon or pancetta would be a tasty addition to the gratin. Cook diced bacon or pancetta until crisp, drain well, and stir into the sauce before pouring the cheesy cauliflower mixture into the baking dish.

**This dish is best eaten right away. If you do have leftovers, heat them gently in the oven until they’re heated through, or in the microwave. They will keep a couple of days in the fridge. 

Photos by Danielle from Our Salty Kitchen.

Author: Kim
Course: Side Dish
Cuisine: French
Keyword: cauliflower au gratin, cauliflower cheese, cheesy cauliflower

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