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Home » Recipes » Vegetable Sides

Easy Baked Cauliflower Gratin

Published: Nov 18, 2022 by Coley · This post may contain affiliate links.

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This easy baked Cauliflower Gratin is a classic French side dish that's a great make-ahead recipe for serving a crowd. It's melty, cheesy and perfect for the holidays!

A close up of a dish of cauliflower au gratin with a spoon inside.

A gratin (pronounced grah-tahn) refers to any food that has been placed under a broiler to achieve a crispy, crunchy top, usually with either breadcrumbs, cheese, or both. "Gratin" or "au gratin" comes from the French word "grainer," which literally translates to "to broil." I've made everything from a Classic Potato Gratin to a Zucchini Gratin, a Fennel and Onion Gratin, a Parsnip and Celery Root Gratin, and a Kale Gratin, but this baked Cauliflower Gratin was the one that started my obsession.

Why this recipe works

  • An authentic French gratin recipe I learned to make in culinary school.
  • Utilizes the cauliflower cooking water to make the veloute sauce rather than stock or milk, which results in a lighter, cleaner flavor that actually tastes like cauliflower.
  • Can be made up to two days in advance and baked before serving.
  • A little cream, a lot of cheese and a buttery, garlicky, herby breadcrumb topping make this simple cauliflower bake taste amazing.
Overhead shot of a casserole and plate of food with a black fork on a light blue background.

Essential Ingredients

  • Cauliflower - This recipe calls for using a large whole head of fresh cauliflower, but frozen cauliflower can be used as well. Substitute about 2 ½ lbs or 6 heaping cups of frozen cauliflower florets. Having a little more or less won't affect the recipe.
  • Gruyere Cheese - Look for a good quality aged Gruyere, which is the traditional French cheese used for a gratin. If Gruyere is hard to find or out of your price range, use Emmental, Jarlsberg or good quality Swiss cheese.
  • Nutmeg - Freshly grated whole nutmeg is best, otherwise make sure your ground nutmeg is fresh and hasn't been sitting in your pantry for years. The flavor degrades over time so it won't have the same impact. If you can't remember when you bought it, it's time to get a new one. 
  • Breadcrumbs - This cauliflower bake calls for Panko breadcrumbs because I always have them on hand and they're always light and crunchy, but homemade breadcrumbs made from stale bread would also be great.
Birds eye view of a round casserole on a light blue surface.

Step by step instructions

  1. Add the cauliflower to a medium pot, then add just enough room temperature water to barely cover. The goal is to use less water in order to achieve a more concentrated cauliflower flavor, so it's okay if some pieces are sticking out of the top.
  2. Bring the water up to a simmer, then cover and cook until the cauliflower pieces are al dente, about 2-3 minutes. Drain the cauliflower well and reserve the cooking water.
  3. Preheat the oven to 400 degrees F and butter the inside of a medium casserole dish.
  4. Melt butter in a medium sauce pan over medium heat, then whisk in the flour until it absorbs all the butter, about 1-2 minutes.
  5. Slowly whisk in 1 ½ cups of the reserved cauliflower cooking water (it should still be warm), then continue whisking until it comes up to a boil.
  6. Lower the heat, continue whisking, and cook for 2-3 minutes until thickened.
  7. Whisk in the heavy cream, salt and pepper, then turn off the heat.
  8. Stir in the nutmeg and ⅓ of the Gruyere cheese (about 1 cup) until the cheese is melted. 
  9. Add the well-drained cauliflower to the cheese sauce and mix to combine. Taste for seasoning and adjust as needed - it will likely need a bit more salt and pepper.
  10. Scrape the cauliflower mixture into the buttered casserole dish, being sure to get every last bit of cheese sauce in there.
  11. Sprinkle with the remaining Gruyere cheese, then set aside while you make the topping.
  12. Melt the butter in a medium sauté pan over medium heat, then add the garlic and stir around until it starts to sizzle.
  13. Add the panko breadcrumbs, thyme leaves and a pinch of salt and pepper, then continue to stir around until light golden brown, about 5 minutes.
  14. Spread the breadcrumbs on top of the cauliflower in an even layer.
  15. Bake for about 20 minutes, or until the breadcrumbs have darkened a few shades and it's bubbling up around the sides.
  16. Allow the gratin to cool down for about 10 minutes before serving.
A spoon scooping out baked cauliflower with breadcrumbs from a casserole dish.

Tips for success

  • Be careful not to overcook the cauliflower while boiling, it should still be slightly firm or al dente. The time will depend on the size of your florets - check them every minute or so with a fork.
  • It's really important that the cauliflower is drained very well and does not have a lot of extra liquid before adding to the cheese sauce or it will be watery.
  • Use a deep dish pie plate or cast iron skillet in place of a casserole dish if desired.

Faq

Can I make this recipe with broccoli instead of cauliflower?

Yes! This cauliflower gratin would taste equally as good with broccoli, Romanesco cauliflower or even Brussels sprouts!

Can Cauliflower Gratin be made in advance?

Yes! Make the recipe as directed but skip the baking and refrigerate, covered, for up to 48 hours in advance. Bake in a 350 degree F oven, covered, for about 15-20 minutes, then remove the cover and bake for another 10-15 minutes until golden brown on top and bubbling around the sides.

What should I serve Baked Cauliflower Gratin with?

I love this as a side dish in the fall and winter along side a roast chicken, pork chops, or roasted beef. It's also lovely on it's own as a lighter meal with a salad to cut through the richness. It's also a very popular side dish to serve at Thanksgiving, Friendsgiving and other holiday dinners!

Side view of a plate of cauliflower gratin with a fork.

Related Recipes

  • Incredible Baked Cauliflower Mac and Cheese
  • Fennel + Onion Gratin
  • Kale Gratin
  • Classic Potato Gratin

Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!

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Easy Baked Cauliflower Gratin

Print Recipe

★★★★★

5 from 5 reviews

This baked Cauliflower Gratin is an easy, cheesy, make-ahead side dish that's great for serving a crowd. A perfect recipe for the holidays!

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
  • Category: vegetarian side
  • Method: baked
  • Cuisine: French

Ingredients

Scale

For the Filling:

  • 1 large head of cauliflower, trimmed and cut into florets (about 2 ½ lbs or 6-7 heaping cups)*
  • 3 tablespoons butter, plus more for greasing the dish
  • ¼ cup all purpose flour
  • 1 ½ cups reserved cooking water
  • ¼ cup heavy cream
  • 2 teaspoons Kosher salt, plus more to taste
  • freshly ground pepper to taste
  • ¼ teaspoon fresh nutmeg
  • 6 ounces Gruyere cheese, grated (about 3 cups), divided

For the Topping:

  • 3 tablespoons butter
  • 1 clove garlic, finely minced
  • 1 ¼ cups panko breadcrumbs
  • 1 teaspoon fresh thyme leaves
  • salt and pepper to taste

Instructions

  1. Add the cauliflower to a medium pot, then add just enough room temperature water to barely cover. The goal is to use less water in order to achieve a more concentrated cauliflower flavor, so it's okay if some pieces are sticking out of the top.
  2. Bring the water up to a simmer, then cover and cook until the cauliflower pieces are al dente, about 2-3 minutes. Drain the cauliflower well and reserve the cooking water.
  3. Preheat the oven to 400 degrees F and butter the inside of a medium casserole dish.
  4. Melt butter in a medium sauce pan over medium heat, then whisk in the flour until it absorbs all the butter, about 1-2 minutes.
  5. Slowly whisk in 1 ½ cups of the reserved cauliflower cooking water (it should still be warm), then continue whisking until it comes up to a boil.
  6. Lower the heat, continue whisking, and cook for 2-3 minutes until thickened.
  7. Whisk in the heavy cream, salt and pepper, then turn off the heat.
  8. Stir in the nutmeg and ⅓ of the Gruyere cheese (about 1 cup) until the cheese is melted. 
  9. Add the well-drained cauliflower to the cheese sauce and mix to combine. Taste for seasoning and adjust as needed - it will likely need a bit more salt and pepper.
  10. Scrape the cauliflower mixture into the buttered casserole dish, being sure to get every last bit of cheese sauce in there.
  11. Sprinkle with the remaining Gruyere cheese, then set aside while you make the topping.
  12. Melt the butter in a medium sauté pan over medium heat, then add the garlic and stir around until it starts to sizzle.
  13. Add the panko breadcrumbs, thyme leaves and a pinch of salt and pepper, then continue to stir around until light golden brown, about 5 minutes.
  14. Spread the breadcrumbs on top of the cauliflower in an even layer.
  15. Bake for about 20 minutes, or until the breadcrumbs have darkened a few shades and it's bubbling up around the sides.
  16. Allow the gratin to cool down for about 10 minutes before serving.

Notes

  • *Use about 2 ½ lbs or 7 cups of frozen cauliflower.
  • Be careful not to overcook the cauliflower while boiling, it should still be slightly firm or al dente. The time will depend on the size of your florets - check them every minute or so with a fork. 
  • It's really important that the cauliflower is drained very well and does not have a lot of extra liquid before adding to the cheese sauce or it will be watery.
  • Use a deep dish pie plate or cast iron skillet in place of a casserole dish if desired.
  • This cauliflower gratin can be made entirely in advance. Reheat in a 350 degree F oven covered for about 15 minutes, then remove the cover and bake for another 10-15 minutes until bubbling around the sides.

Nutrition

  • Serving Size:
  • Calories: 381
  • Sugar: 4.3 g
  • Sodium: 1221.7 mg
  • Fat: 24.2 g
  • Carbohydrates: 27.7 g
  • Protein: 15 g
  • Cholesterol: 67.4 mg

Keywords: cauliflower, au gratin, Gruyere, cheese, Thanksgiving, Christmas, side dish, easy, healthy

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

More Vegetable Side Recipes

  • Easy Baked Goat Cheese Stuffed Tomatoes
  • Cheesy Baked Zucchini Gratin
  • Zucchini alla Scapece
  • Zucchini Fritters with Lemon Herb Yogurt

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  1. Danielle

    November 28, 2018 at 6:43 pm

    Glad you brought the cauliflower back. I can totally relate to everything tasting the same, and I love the idea of using the cooking water rather than stock. My gratins are much lazier than this, but that veloute makes it look like mac and cheese in the best way.

    Reply
    • Coley

      November 29, 2018 at 3:52 pm

      I'll take a lazy gratin over no gratin any day!

      Reply
  2. cherie fossett

    February 24, 2019 at 11:39 pm

    My new go to for baked cauliflower. Didn't change a thing. Delicious.

    Reply
    • Coley

      February 25, 2019 at 8:55 pm

      Awesome!!!

      Reply
  3. Nicole

    February 12, 2020 at 4:45 pm

    This was delicious!

    Reply
    • Coley

      February 13, 2020 at 11:40 am

      thank you!!

      Reply
  4. Katie

    September 22, 2020 at 9:24 pm

    Glad I found your website through pinterest. These recipes are awesome - do you know if it is vegan friendly? I want to make it for the holidays and some folks in my family are vegan

    Reply
    • Coley

      October 19, 2020 at 4:39 pm

      Thank you! You can try substituting a vegan cheese such as Daiya and using almond milk, vegan butter to make it vegan. I haven't tried it myself, so if you do I'd love to know how it turns out!

      Reply
  5. CHRISTELL M LAULETTA

    March 17, 2021 at 8:19 am

    I made this recipe for Easter the first time it was published. Now it's a family favorite not only for Easter, it's on the weeknight dinner recipe rotation! Delicious.
    Chrissy

    ★★★★★

    Reply
    • Coley

      September 08, 2021 at 9:53 am

      so glad you enjoyed it, Chrissy!!

      Reply
  6. Kate

    December 26, 2021 at 6:38 pm

    Was a hit at the family Christmas dinner - so easy and yummy! Even better the next day reheated. Will definitely make again!

    ★★★★★

    Reply
    • Coley

      January 11, 2022 at 9:15 am

      So glad everyone enjoyed it!

      Reply
  7. Stevie

    November 11, 2022 at 1:51 pm

    SO good. Love how straight forward the recipe is. Doubling next time. Would you bake it in a 9x13 dish?

    ★★★★★

    Reply
    • Coley

      November 11, 2022 at 1:54 pm

      SO glad you love the recipe! Yes, 9x13 would be perfect for doubling.

      Reply
  8. Jill

    November 16, 2022 at 6:55 pm

    Absolutley love this recipe

    ★★★★★

    Reply
    • Coley

      November 17, 2022 at 4:03 pm

      Thank you!

      Reply
  9. Maureen

    November 18, 2022 at 2:02 pm

    Amazing recipe! I make this all the time now. I can easily make it a meal

    ★★★★★

    Reply
    • Coley

      November 18, 2022 at 4:56 pm

      I love that!!

      Reply

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I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

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