Cauliflower au Gratin
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Creamy Cauliflower au Gratin, or Cauliflower Cheese, is a traditional main course served all over Britain. Tender cauliflower florets are coated in a creamy cheese sauce and baked to golden perfection!
Looking for more fresh cauliflower recipes? Make sure to try my recipes for Roasted Cauliflower and Garlic Soup, Creamy Cauliflower Soup with Crispy Prosciutto, and Simple Cauliflower Mash too!
Easy Cauliflower Gratin has become a beloved dish in many cultures, with variations found in French, British, American, and other cuisines around the world. It’s often enjoyed as a delicious side dish with roasted meat or as a vegetarian main dish.
Ingredients
- A large head of cauliflower cut into florets, at least 2 pounds.
- Butter and all purpose flour to create a roux to thicken the sauce.
- Heated whole milk creates the creamy base for the sauce.
- White sharp cheddar cheese. Cheese aged longer than 90 days is lactose-free.
- Dry mustard powder and nutmeg, along with kosher salt and black pepper are added for additional flavoring.
- Chopped fresh parsley to garnish (optional)
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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- 2-quart Baking Dish
- Boxed Grater
- French Wire Whisk
- Steamer Basket – also works great in a 6qt Instant Pot.
- Stock Pot
How to make Cauliflower au Gratin
Preheat oven to 375°F (190°C). Lightly butter the bottom and sides of a shallow 2-quart casserole dish.
Place the cauliflower pieces in a steamer basket. Place the basket over simmering water in a large pot, cover and cook until fork tender but not soft, about 10 to 15 minutes.
Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 2-3 minutes to create a roux.
Slowly pour in the milk, constantly whisking to combine until completely smooth and all the milk has been added.
Bring mixture to a simmer, whisking occasionally until sauce thickens and coats the back of the spoon, about 2-3 minutes.
Add the cheese a bit at a time, reserving a handful for later. Stir until cheese is completely melted.
You an use a combination of other hard cheese if you prefer!
Stir in the dry mustard, nutmeg, salt and pepper.
Pat yourself on the back, you just made mornay sauce!
Pour a little less than half of the cheese sauce into prepared baking dish, and spread the drained cauliflower evenly over the sauce.
Pour the remaining cheese sauce over the top.
Sprinkle the remaining cheese over the top.
Place cauliflower bake on a baking sheet and bake until bubbly and lightly golden brown, about 20-25 minutes.
Allow to cool slightly before serving and sprinkle with fresh parsley. Can be served hot or at room temperature.
Baked cauliflower au gratin tastes just like Macaroni and Cheese without the added carbs in pasta!
Recipe Notes:
- The sauce thickens as it cools.
- Use gluten-free flour if needed.
- For added texture, you could mix 4 tablespoons of bread crumbs with 2 tablespoons of melted butter with the remaining grated cheese before adding to the casserole.
FAQ’s
Yes you can, just make sure to thaw and drain them well before using.
Aged, sharp cheeses add the best flavor. White or yellow cheddar cheese, Gruyere cheese, Parmesan cheese, or a combination of these are all delicious options.
Absolutely! Prepare the cauliflower and cheese sauce ahead of time and assemble them in the baking dish. Cover and refrigerate until you’re ready to bake. It may need a few extra minutes in the oven since it is cold.
Make sure you gradually add the milk to the roux while whisking constantly, this helps prevent lumps from forming. Using heated milk has always worked well for me to create a smoother sauce.
Yes, substitute your favorite gluten-free flour substitute, cassava flour, sweet rice flour, or cornstarch mixed with water to create a slurry. You can also skip the flour altogether, but your sauce will not be as thick.
You can add garlic powder or fresh herbs like thyme or parsley to the cheese sauce for additional flavor. You can also sprinkle crispy bacon pieces or breadcrumbs mixed with melted butter on top for extra crunch.
Allow the cauliflower au gratin to cool to room temperature before refrigerating. Place the leftover cauliflower au gratin in an airtight container.
Place the airtight container or covered baking dish in the refrigerator. Leftover cauliflower au gratin can typically be stored in the refrigerator for up to 3-4 days.
Reheat leftovers in the oven or microwave. If using the oven, cover the dish with foil to prevent the top from burning, and bake at a low temperature (around 325°F or 160°C) until heated through. If using the microwave, cover the dish with a microwave-safe lid or vented plastic wrap and heat in short intervals, stirring occasionally to ensure even heating.
Serving suggestions
Add your favorite protein to compliment this delicious cauliflower side dish.
- Oven Roasted Spatchcock Chicken
- Guinness Beer-Braised Chicken Thighs
- Perfect Grilled Steaks
- Slow Cooker Pot Roast
- Simple Cod with Sautéed Spinach
- Guinness Glazed Salmon
Did you try this recipe? I’d love to see it!
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Enjoy!!
Cauliflower au Gratin
Equipment
Ingredients
- 1 large head of cauliflower broken into florets
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 1.25 cups whole milk
- 1 teaspoon dry mustard
- .25 teaspoon grated nutmeg
- 1 teaspoon sea salt
- .25 teaspoon black pepper
- 8 ounces grated sharp white cheddar 2 cups – divided
Instructions
- Preheat oven to 375°F (190°C). Lightly butter the bottom and sides of a shallow 2-quart casserole dish.
- Place the cauliflower pieces in a steamer basket. Place the basket over simmering water in a large pot, cover and cook until fork tender but not soft, about 10 to 15 minutes.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 2 to 3 minutes to create a roux.
- Slowly pour in the milk, constantly whisking to combine until completely smooth and all the milk has been added. Bring mixture to a simmer, whisking occasionally until sauce thickens and coats the back of the spoon, about 2 to 3 minutes.
- Add the cheese a bit at a time, reserving a quarter cup for later. Stir until cheese is completely melted. Stir in the dry mustard, nutmeg, salt and pepper.
- Pour a little less than half of the cheese sauce into prepared baking dish, and spread the drained cauliflower evenly over the sauce. Pour the remaining cheese sauce over the top. Sprinkle the remaining cheese over the top.
- Place cauliflower bake on a baking sheet and bake until bubbly and lightly golden brown, about 20-25 minutes. Allow to cool slightly before serving and sprinkle with fresh parsley. Can be served hot or at room temperature.
Notes
- The sauce thickens as it cools.
- For added texture, you could mix 4 tablespoons of bread crumbs with 2 tablespoons of melted butter with the remaining grated cheese before adding to the casserole.
- You can use frozen cauliflower, just make sure to thaw and drain them well before using.
- Aged, sharp cheeses add the best flavor. White or yellow cheddar cheese, Gruyere cheese, Parmesan cheese, or a combination of these are all delicious options.
- See original post for made in advance and storage options.
