This is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious! If you like a bit of crunch, sprinkle buttered bread crumbs over the top for the last five minutes in the oven. — Mary Zinchiak, Boardman, Ohio
Cauliflower Gratin
Updated on Aug. 08, 2024
Cauliflower au gratin is similar to the classic French potato au gratin in most ways, except for the main ingredient. Both are baked in a rich, creamy bechamel cheese sauce until golden and bubbly. The benefit of using cauliflower instead of potatoes is this cruciferous vegetable boasts lower carbohydrates, higher fiber and more nutrients (including vitamins C and K, folate and antioxidants).
Not only does making cauliflower au gratin save you calories, but it also saves prep time since you don’t need to parboil the florets like you would potatoes. All you need to do is quickly roast the cauliflower while you whisk up the cheese sauce.
Ingredients for Making Cauliflower Au Gratin
- Cauliflower: The star of the dish provides a nutritious and tender base.
- Olive oil: Adds a healthy fat component and enhances the cauliflower’s natural flavor.
- Butter, flour and milk: Whisked together on the stove, this trio creates a rich bechamel sauce. The flour thickens the sauce, while 2% fat milk keeps it light but creamy.
- Swiss and Parmesan cheese: Swiss melts beautifully, adding a nutty flavor, while Parmesan adds a sharp, salty kick.
- Onion powder, ground mustard and cayenne: Spices provide a subtle, savory depth and heat while enhancing the overall flavor of the sauce.
- Worcestershire: Adds umami and complexity.
- Fresh thyme: This earthy and aromatic herb garnishes the au gratin, giving the dish a nice contrast in color.
Directions
Step 1: Roast the cauliflower
Place cauliflower on a rimmed baking sheet, drizzle with oil, sprinkle with salt and pepper and toss to coat. Roast in a 375°F oven for eight minutes, stir and continue cooking until crisp-tender and lightly browned, seven to eight minutes more.
Step 2: Make the roux
In a large saucepan, melt 4 tablespoons of butter over medium heat. Stir in 3 tablespoons flour until smooth, then gradually whisk in 2 cups of milk. Bring to a simmer, stirring constantly and cook until thickened, two to three minutes. Remove from heat.
Step 3: Add cheese and spices
Stir in the Swiss cheese, grated Parmesan cheese, onion powder, ground mustard, Worcestershire sauce, cayenne pepper and remaining 1/2 teaspoon salt and pepper until smooth.
Test Kitchen Tip: This recipe is best with fresh shredded Parmesan cheese. Pre-grated Parmesan cheese will make the texture grainy.
Step 4: Bake au gratin
Pour 3/4 cup of the cheese sauce into a greased two-quart baking dish. Top with cauliflower and the remaining cheese sauce, then bake until bubbly and lightly browned, for 30 to 35 minutes. If desired, sprinkle with chopped fresh thyme.
Recipe Variations
- Add bacon: Sprinkle crispy bacon bits over the top before baking for a smoky flavor.
- Use different cheeses: Try Gruyere or cheddar for a different cheesy profile.
- Incorporate herbs: Add fresh parsley or chives on top for added freshness.
- Make it vegetarian: To make this a vegetarian dish, simply omit the Worcestershire sauce.
- Add texture: Top the dish with buttered panko bread crumbs before baking.
How to Store the Recipe
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in a preheated oven at 350° for 15 to 20 minutes until warm, or heat individual portions in the microwave for a few minutes. Because of the dairy-based sauce, we do not recommend freezing au gratin. The creamy sauce may separate or become grainy.
Can I make cauliflower au gratin ahead of time?
Yes, you can assemble the dish ahead of time and refrigerate it unbaked for up to 24 hours. When ready to serve, bake as directed, adding an extra 10 minutes to the baking time.
Recipe Tips
Can I use frozen cauliflower for au gratin?
Yes, make sure to thaw and drain the cauliflower well before using.
What can I serve with cauliflower au gratin?
It pairs well with roasted meats like a pork loin roast, grilled chicken or as a standalone vegetarian dish.
Can I substitute plant-based milk for regular milk in this recipe?
Unsweetened plant milks can be used but may slightly alter the flavor and consistency.
Cauliflower Gratin
Prep Time
25 min
Cook Time
45 min
Yield
8 servings
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 4 tablespoons butter, cubed
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- Chopped fresh thyme, optional
Directions
- Preheat oven to 375°. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat. Bake 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer.
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth.
- Pour 3/4 cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes. If desired, sprinkle with chopped fresh thyme.
Nutrition Facts
3/4 cup: 196 calories, 14g fat (7g saturated fat), 34mg cholesterol, 291mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 9g protein.
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This is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious! If you like a bit of crunch, sprinkle buttered bread crumbs over the top for the last five minutes in the oven. — Mary Zinchiak, Boardman, Ohio
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