This easy Cauliflower Au Gratin with tender roasted cauliflower is smothered in creamy Gruyère and Parmesan cheese sauce with a crispy, golden panko topping. The perfect holiday side dish!
I came up with this Cauliflower Au Gratin recipe to turn a simple vegetable into a cheesy, comforting side dish that everyone will want seconds of! Roasted cauliflower is smothered in a creamy Gruyère and Parmesan cheese sauce with shallots, garlic, and a hint of nutmeg, then topped with crispy panko.
My family loves how the tender cauliflower pairs with the rich, creamy sauce and crunch topping. It is a tried-and-true recipe that is always a big hit!
If you love this cauliflower recipe, be sure to try some of our other side dishes like our Bacon and Green Bean Casserole and Sweet Potato Casserole.
Reader Review: "This way of making cauliflower is my new favorite! We ate every bite! " - Amy
Why You'll Love this Recipe
- Creamy, Cheesy Goodness: The combination of the Gruyère, Parmesan, and heavy cream creates a rich, velvety cheese sauce that coats every bite of tender cauliflower.
- A Crispy, Golden Topping: Panko breadcrumbs bake up beautifully golden and crunch, giving the perfect contrast to the creamy cauliflower!
- Easy to Prepare: Simple ingredients and straightforward steps make this a perfect side dish for a crowd!
- An Elevated Side Dish: Roasted cauliflower, sweet shallots, garlic and a hint of nutmeg turn this simple vegetable into something special enough for Sunday dinner or your holiday table.
Ingredients
- Cauliflower: Cut into even sized florets!
- Olive Oil: For roasting the cauliflower.
- Shallots: Add a mild, slightly sweet flavor to the cheese sauce.
- Butter: The base for the roux.
- Garlic: Add the savory flavor!
- Heavy Cream: Creates a rich, creamy sauce.
- All-purpose Flour: Thickens the sauce.
- Gruyere Cheese: Adds a nutty flavor and melts beautifully!
- Parmesan: Brings a nutty flavor to balance the cream.
- Panko Breadcrumbs: For the crispy, golden topping.
- Nutmeg: Adds warmth that complements the cheese sauce.
- Salt and Pepper: Enhances the flavors
Tim's Tip: Cut the cauliflower into evenly sized florets. This helps the pieces roast at the same rate, so you get tender cauliflower in every bite.
How to Make Cauliflower au Gratin
1. Roast the Cauliflower: Preheat the oven to 375°F. Cut the cauliflower into evenly sized florets and toss with olive oil. Arrange the cauliflower in a 9x9-inch baking dish and roast for 30 minutes, until it begins to soften and develop a little color.
2. Sauté the Onion and Garlic: When the cauliflower has been roasting for about 15 minutes start the cheese sauce. Melt the butter in a saucepan over medium-low heat. Add the finely diced shallots for 5-6 minutes, until softened. Stir in the garlic and cook for another minute until fragrant.
3. Make the Cream Sauce: Sprinkle the flour, salt, pepper, and nutmeg into the butter mixture. Whisk until the flour is fully incorporated and no lumps remain. Slowly pour in the heavy cream, whisking continuously. Cook until the sauce begins to thicken slightly.
4. Add the Cheese: Remove the saucepan from the heat. Stir in half of the Gruyère and all of the Pecorino Romano until the cheese melts into a smooth, creamy sauce.
5. Assemble the Cauliflower Au Gratin: Remove the cauliflower from the oven and reduce the oven temperature to 350°F. Pour the cheese sauce evenly over the roasted cauliflower. Sprinkle the remaining Gruyère over the top, followed by an even layer of panko breadcrumbs.
6. Bake Until Golden and Bubbly: Return the baking dish to the oven and bake for an additional 20 minutes, until the sauce is bubbling and the panko topping is golden brown. Let the dish rest for a few minutes before serving.
Made this recipe? Let me know!
Expert Tips
- Cut the Cauliflower Evenly: Cut the cauliflower into similar-sized florets so they roast evenly.
- Don't Skip Roasting the Cauliflower: Roasting before adding the cheese sauce helps develop the cauliflower's natural sweetness and prevents the finished dish from becoming watery.
- Grate Your Own Cheese: For the smoothest sauce, grate the Gruyère and Parmesan yourself.
- Get That Golden, Crispy Topping: Spread the panko breadcrumb evenly over the cheese. For extra crunch, toss them with a small amount of melted butter before sprinkling then on top.
Substitutions and Variations
- Swap the Cheese: Gruyère gives this dish a delicious nutty flavor, but you can substitute white cheddar, fontina, or Swiss cheese. For the best flavor, keep the Parmesan in the sauce.
- Use Frozen Cauliflower: Fresh cauliflower works best for roasting, but frozen cauliflower can work in a pinch. Thaw it completely and pat it dry before roasting to remove excess moisture.
- Include Fresh Herbs: Stir in a little fresh thyme or chopped parsley to complement the cheese sauce. Thyme goes especially good with Gruyère.
- Give It a Little Kick: Add a pinch of cayenne pepper or a dash of smoked paprika to the cheese sauce for extra flavor.
Storage
- Refrigeration: Allow the cauliflower au gratin to cool, then transfer to an airtight container. Refrigerate for up to 3-4 days.
- Reheating: For best results, reheat individual portions in the microwave until warmed through. To bring back some of the crispy topping, rehat the casserole in a 350°F oven for 15-20 minutes, or until heated through. Cover loosely with foil if the breadcrumbs begin to brown too quickly.
- Freezing: Freezing is not recommended. The creamy cheese sauce may separate, and the cauliflower can become soft and watery after thawing.
FAQs
Yes! You can roast the cauliflower and prepare the cheese sauce up to a day ahead. Store them separately in the refrigerator. When ready to bake, assemble the casserole, and the panko topping, and bake until hot and bubbly.
I don't recommend freezing this dish. This cauliflower can become mushy, and the creamy cheese sauce may separate when thawed and reheated. For the best flavor and texture enjoy it fresh.
Roast the cauliflower before adding the cheese sauce to help remove excess moisture. If you are using frozen cauliflower, thaw it completely. and pat it dry before roasting.
What to Serve with Cauliflower Au Gratin
More Cauliflower Recipes
Made this recipe? Let me know!
Recipe
Cauliflower Au Gratin
Equipment
Ingredients
- 1 Head Cauliflower Cut into florets
- 2 tablespoon Olive Oil
- 3 tablespoon Butter
- 4 Shallots Diced
- 3 Garlic Cloves
- 2 cups Heavy Cream
- 1 cup Gruyere Cheese Shredded
- ¼ cup Parmesan Cheese Shredded
- ¼ cup Panko Bread Crumbs
- 1 Pinch Nutmeg
- 2 tablespoon All-Purpose Flour
- Salt and Pepper To Taste
Instructions
- Roast the Cauliflower: Preheat the oven to 375°F. Cut the cauliflower into evenly sized florets and toss with olive oil. Arrange the cauliflower in a 9x9-inch baking dish and roast for 30 minutes, until it begins to soften and develop a little color. 1 Head Cauliflower 2 tbsp Olive Oil
- Sauté the Onion and Garlic: When the cauliflower has been roasting for about 15 minutes start the cheese sauce. Melt the butter in a saucepan over medium-low heat. Add the finely diced shallots for 5-6 minutes, until softened. Stir in the garlic and cook for another minute until fragrant. 3 tbsp Butter 4 Shallots 3 Garlic Cloves
- Make the Cream Sauce: Sprinkle the flour, salt, pepper, and nutmeg into the butter mixture. Whisk until the flour is fully incorporated and no lumps remain. Slowly pour in the heavy cream, whisking continuously. Cook until the sauce begins to thicken slightly. 2 tbsp All-Purpose Flour Salt and Pepper 1 Pinch Nutmeg 2 cups Heavy Cream
- Add the Cheese: Remove the saucepan from the heat. Stir in half of the Gruyère and all of the Pecorino Romano until the cheese melts into a smooth, creamy sauce. 1 cup Gruyere Cheese ¼ cup Parmesan Cheese
- Assemble the Cauliflower Au Gratin: Remove the cauliflower from the oven and reduce the oven temperature to 350°F. Pour the cheese sauce evenly over the roasted cauliflower. Sprinkle the remaining Gruyère over the top, followed by an even layer of panko breadcrumbs. ¼ cup Panko Bread Crumbs
- Bake Until Golden and Bubbly: Return the baking dish to the oven and bake for an additional 20 minutes, until the sauce is bubbling and the panko topping is golden brown. Let the dish rest for a few minutes before serving.
Notes
- Cut the Cauliflower Evenly: Cut the cauliflower into similar-sized florets so they roast evenly.
- Don't Skip Roasting the Cauliflower: Roasting before adding the cheese sauce helps develop the cauliflower's natural sweetness and prevents the finished dish from becoming watery.
- Grate Your Own Cheese: For the smoothest sauce, grate the Gruyère and Parmesan yourself.
- Get That Golden, Crispy Topping: Spread the panko breadcrumb evenly over the cheese. For extra crunch, toss them with a small amount of melted butter before sprinkling then on top.
Storage
- Refrigeration: Allow the cauliflower au gratin to cool, then transfer to an airtight container. Refrigerate for up to 3-4 days.
- Reheating: For best results, reheat individual portions in the microwave until warmed through. To bring back some of the crispy topping, rehat the casserole in a 350°F oven for 15-20 minutes, or until heated through. Cover loosely with foil if the breadcrumbs begin to brown too quickly.
- Freezing: Freezing is not recommended. The creamy cheese sauce may separate, and the cauliflower can become soft and watery after thawing.
Comments
No Comments