This post may contain affiliate links. Please read our disclosure policy.
It’s easy, it’s cheesy, and this cauliflower au gratin recipe is ready to please-y! Trust and believe, it’s going to be your favorite cauliflower recipe EVER. You’ll love the crispy topping and creamy sauce that brings it all together.
Pin this recipe now to save it for later
Pin RecipeMeet Your New Favorite Side Dish!
I first made this cauliflower au gratin when I needed a new side dish to serve with Thanksgiving dinner, alongside our usual mashed potatoes and sweet potato casserole. I always like pairing those old stand-by recipes with new favorites, but ever since that first Thanksgiving cauliflower au gratin, my family has been asking for this side dish nonstop. I guess it’s going to be on regular rotation now!
Believe me when I say that this cauliflower au gratin recipe will make everyone a cauliflower lover. I think it’s the homemade cheese sauce that no one can resist. The tender cauliflower is coated in a gruyere and white cheddar sauce, then baked to get a crispy, golden-brown top. SO good!
(Can’t get enough cauliflower? Try my Loaded Mexican Cauliflower Rice too!)
My Tips for the Best Cauliflower Au Gratin
This is an easy veggie side dish that’s equally suited for weeknight dinners as it is for holidays. But here are a few extra pointers to make sure it turns out perfect!
- Shorten your prep time. You can buy two cauliflower heads and break those into florets, but if you’re in a time crunch, go ahead and buy bagged cauliflower florets from the grocery store.
- Swap in frozen cauliflower. Use frozen, thawed cauliflower florets and you can skip the boiling, shortening your prep time even more. Just note that frozen cauliflower will be a bit softer than using fresh.
- Use whole milk. Oh, is it worth it! Whole milk will give you the creamiest, dreamiest cheese sauce, and what’s the purpose of a cheese sauce if it’s not creamy and dreamy? While a lower fat milk will work, you’ll lose some of that richness.
- Shred your own cheese. Freshly shredded cheese melts more smoothly than store-bought shreds. It’s worth the extra time!
Variations
Here are a few ways you can switch up this recipe and make it your own.
- Use a tablespoon of cornstarch in place of flour and omit the breadcrumbs to make a gluten-free cauliflower au gratin.
- Scoop the cauliflower cheese mixture into small 6-ounce ramekins before baking to create individual cauliflower gratins.
- Swap the cheddar cheese or gruyere for your favorite melting cheese. Monterey jack, gouda or colby cheese will all be delicious.
- Use broccoli in place of cauliflower to make a tasty broccoli au gratin recipe.
How to Store Cauliflower au Gratin
Once the cauliflower au gratin is baked, it needs to be stored in the fridge. All leftovers should be wrapped tightly and kept refrigerated for up to 4 days. Microwave a portion of gratin for about 1 minute when you are ready to enjoy it again.
You can also freeze cauliflower au gratin. Wrap the entire casserole dish with plastic wrap and freeze for up to three months. Thaw the casserole overnight in the fridge, then pop it in a 350ºF oven for 10 minutes to reheat.
Serving Suggestions
I mentioned at the beginning that I love to serve this cauliflower au gratin with Thanksgiving dinner. It is really tasty with any kind of meat, from garlicky steak bites to a simple baked chicken breast.
Cauliflower au Gratin
Ingredients
- 2 pounds cauliflower florets
- 1 tablespoon salt
- ¼ cup butter
- 3 tablespoons flour
- 2 cups whole milk
- ½ teaspoons ground black pepper
- 1 cup shredded white cheddar cheese
- ½ cup grated gruyere cheese
- ¼ cup bread crumbs
Instructions
- Preheat your oven to 375ºF.
- Bring a large pot of water to a boil and add the tablespoon of salt.
- Add the cauliflower to the pot and boil for 5 minutes. The florets will be slightly soft. Drain in a colander and set aside.
- Melt two tablespoons of the butter in a medium sized pot over medium heat.
- Add the flour to the pot and whisk, stirring constantly for one minute. The flour and butter mix may start to turn brown but this is okay—it’s flavor!
- Pour the milk into the pot and whisk until the milk begins to boil. Boil for one minute, whisking constantly.
- Remove the pot from the stovetop and add the pepper, ½ cup cheddar cheese and gruyere. Whisk until the cheese melts.
- Pour half of the cheese sauce in the bottom of a 8×11 baking dish and spread it across the whole dish.
- Add the cooked cauliflower florets to the pan, making an even layer across the bottom.
- Pour the rest of the cheese sauce over the cauliflower florets.
- In a small bowl, toss together the breadcrumbs and remaining ½ cup of cheddar cheese. Sprinkle this mix over the cauliflower in the pan.
- Melt the remaining 2 tablespoons of butter and drizzle it over the top of the breadcrumbs.
- Bake the cauliflower gratin for 25 minutes in the oven. The top should be completely golden brown and the cheese sauce will be bubbling in the pan.
- Serve while hot!
Video
Notes
- Use all gruyere in place of cheddar cheese or do a combination of gruyere and shredded parmesan. Get creative with your cheese!
- You can use frozen cauliflower florets if needed. Thaw the frozen florets and then skip the boiling process. Frozen florets will already be tender and do not need to be cooked.
- Make individual cauliflower gratin by baking this recipe in individual 6 ounce ramekins. It will make about 4 generous servings and look quite impressive when baked individually!
Nutrition
More Side Dish Recipes
Kitchen Tips
How To Make Asparagus Taste Like a Restaurant’s
All Recipes
7 Different Ways To Cook Corn on the Cob
Appetizers & Snacks
Loaded Tater Tots
Side Dishes
Easy Cheesy Potatoes
Soups and Salads
