Golden, bubbly, and cheesy, this Cauliflower Gratin is pure comfort, perfect as a side or meatless main.
I’ll admit it: I don’t love cauliflower. Raw cauliflower, on a veggie tray, is probably going to be the last thing I reach for. However, cauliflower in Indian dishes or baked up tender with a cheese sauce is a different matter altogether. When baked, cauliflower turns tender and soaks up flavor, like a culinary Cinderella. Cauliflower gratin is the perfect example of this transformation.
Gratin is a term from French cuisine which means “crust”. Originally, the word stemmed from the Old French gratter, “to scrape”, but later came to be used as au gratin or gratin for any dish with a browned, crispy baked topping. Interestingly, le gratin can mean the “upper crust” of society!
You will love cauliflower gratin because it is a hearty, filling dish, perfect as a side at a holiday dinner or paired with a main dish like meatloaf, roast, or pork chops. It can also be a meatless main! The flavors are incredible, with a sauce built on whole milk, sour cream, Gruyère, and Parmesan cheeses. Even if you’re not a big cauliflower fan, this dish just might change your mind!
Choosing The Right Breadcrumbs
When a recipe calls for breadcrumbs, it can mean either fresh (soft) or stale (dry). For cauliflower gratin, you want the stale/dry version. You can buy breadcrumbs in a canister or box, usually in the baking aisle at your supermarket. There are plain breadcrumbs, Italian breadcrumbs, or panko breadcrumbs. For this recipe, use plain or panko. You can also make your own by letting cubes of bread become stale or dry out for a day and then pulsing them into a coarse texture in your food processor.
FAQs & Tips
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days; reheat in the microwave or in a nonstick skillet over low heat.
Why Is My Cauliflower Gratin Watery?
If your dish turns out watery, it may be because you didn’t drain the blanched cauliflower well enough in Step 1. You really need to not only let the cauliflower drain but shake the colander and possibly use a clean dish towel to dab any particularly soggy pieces.
Can I Use Frozen Cauliflower For This Recipe?
Frozen cauliflower, while convenient, is not recommended for this recipe. Either purchase a whole head of fresh cauliflower or pick up a bag of fresh cauliflower florets in your produce section. If you buy a bag of fresh cauliflower florets, make sure they are not too small. They need to be similar in size to the ones pictured here, or they will cook too fast and become mushy.
Serving Suggestions
For a big holiday or family feast, cauliflower gratin is a great make-ahead side dish. It goes well with Herb-Roasted Turkey, Oven-Roasted Beef Brisket, or Roast Chicken. The gratin is a rich, savory addition to holiday standards like green bean casserole, Mashed Sweet Potatoes, and roasted potatoes. For a regular weeknight meal, pair it with Crispy Pork Chops or Baked Salmon. Cauliflower gratin also makes for a hearty meatless main, served alongside a risotto such as mushroom risotto or Pea and Lemon Risotto.
Cauliflower Gratin
Ingredients
- 1 large head cauliflower cut into florets
- 2 tablespoons unsalted butter
- 1/2 small yellow onion finely chopped
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1 pinch nutmeg
- 1/2 teaspoon ground black pepper
- 3/4 cup whole milk
- 1/4 cup sour cream
- 3/4 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2/3 cup breadcrumbs
- Freshly chopped parsley for garnish
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Bring a large pot of water to a boil. Add cauliflower florets and cook until tender but firm, about 5 minutes. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add onion and garlic, cooking until soft.
- Stir in flour, salt, onion powder, nutmeg, and pepper, cooking for 1 minute.
- Gradually add milk, stirring until thickened. Remove from heat and stir in the sour cream and half of the Gruyère and Parmesan cheese until melted.
- Place cauliflower in the prepared baking dish. Pour the cheese sauce evenly over the cauliflower. Sprinkle with remaining Gruyère, Parmesan, and breadcrumbs.
- Bake for 25 minutes or until golden and bubbly. Sprinkle fresh parsley on top before serving.
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