Creamy Cauliflower Gratin

Why you’ll love this recipe

I like this recipe because it turns simple cauliflower into something truly special. I enjoy the balance of creamy sauce, savory shallots, and melted cheese, and I appreciate that it works just as well for a holiday table as it does for a cozy family dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 1/2 to 3 lb cauliflower florets

• 4 tablespoons salted butter

• 3 tablespoons flour

• 3 shallots, finely chopped (or 1/4 cup onion)

• 2 garlic cloves, minced

• 2 cups half-n-half

• 1 teaspoon salt, more to taste

• 1 teaspoon pepper

• 1 cup gruyere cheese, freshly grated

• 1 cup sharp white cheddar, freshly grated (more for topping)

• 1/4 cup bread crumbs, optional

• 1/4 teaspoon nutmeg, optional

Directions

I begin by preheating the oven to 375°F (190°C). I cook the cauliflower florets in a large pot of boiling salted water for about 5 to 6 minutes, until tender but still firm, then drain them well.

While the cauliflower cooks, I melt the butter in a pot over low heat. I add the shallots and cook them for about 2 minutes, then stir in the garlic and cook for another 30 seconds. I sprinkle in the flour and stir constantly for about 2 minutes to cook out the raw flour taste.

I slowly pour in the half-n-half, whisking continuously, and bring the mixture to a boil. I keep whisking for about 1 minute until the sauce thickens, then remove it from the heat and season with salt, pepper, and nutmeg if I’m using it.

I add the cheeses gradually, stirring as I go to keep the sauce smooth. I reserve some cheese for topping. Once the sauce is creamy, I stir in the drained cauliflower until everything is well coated.

I transfer the mixture to a baking dish and sprinkle the remaining cheese evenly on top. If I’m using bread crumbs, I sprinkle them over the dish and drizzle a little melted butter on top. I bake for 23 to 28 minutes, until the top is golden and the sauce is bubbling.

Servings and timing

I get about 6 servings from this recipe. I spend roughly 15 minutes prepping and about 29 minutes cooking and baking, for a total time of around 44 minutes.

Variations

I sometimes add cooked bacon or pancetta for extra richness. When I want a sharper flavor, I use extra white cheddar. I also like adding a pinch of paprika or thyme to the sauce for a subtle twist.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the oven or microwave until heated through, adding a splash of cream if the sauce seems thick.

FAQs

Can I make this ahead of time?

I assemble it ahead of time, cover it, and bake it just before serving, which works very well.

Can I use frozen cauliflower?

I prefer fresh cauliflower, but I’ve used frozen before as long as it’s fully thawed and well drained.

Why should I use freshly grated cheese?

I find freshly grated cheese melts much better and gives the sauce a smoother texture.

Can I skip the bread crumbs?

I often skip them, and the gratin is still deliciously cheesy on top.

Can I serve this at room temperature?

I’ve served it slightly warm or at room temperature, and it still tastes great.

Conclusion

I love this creamy cauliflower gratin because it’s comforting, flavorful, and always a crowd-pleaser. It’s one of those recipes I rely on when I want a dependable side dish that feels both simple and special.