Name: Cheesy Cauliflower Gratin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French-inspired
Ingredients: 1 large head cauliflower, cut into medium florets (about 8 cups); ½ cup panko breadcrumbs or almond meal; Fresh parsley, for serving; 2 tablespoons butter or olive oil; ¼ cup yellow onion, chopped; 2 garlic cloves, minced; 2 tablespoons all-purpose flour or gluten-free all-purpose flour; ½ teaspoon sea salt; ½ teaspoon ground pepper; Pinch of nutmeg (optional); 1 cup unsweetened almond milk; 1 cup shredded Gruyere cheese, divided; ½ cup shredded Parmesan cheese, divided

There’s something so irresistibly cozy and comforting about a golden, bubbling gratin, isn’t there? This Cheesy Cauliflower Gratin Recipe is my go-to for when I want an easy but impressive side that’s creamy, cheesy, and just perfectly tender. Trust me, once you try it, it might just become your new comfort food favorite.

In a white bowl, there are several pieces of golden brown roasted cauliflower with a crispy texture on top and bits of green herbs sprinkled around. The cauliflower has a light creamy sauce underneath, pooling slightly at the bottom. A gold fork rests inside the bowl on the left side. In the background, there is a piece of cheese on a round white plate with a brown rim, and to the right, part of a white baking dish with more cauliflower and a browned top is visible. The setting is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Cauliflower Gratin Recipe
Top Tip
How to Serve Cheesy Cauliflower Gratin Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Cauliflower Gratin Recipe

Why You'll Love This Recipe

This Cheesy Cauliflower Gratin Recipe holds a special place in my heart because it pairs simple ingredients with a touch of elegance and comfort. It’s quick enough for a weeknight but fancy enough to serve when guests come over. Plus, the crispy topping contrasting the creamy inside is nothing short of amazing.

Simple yet gourmet: You only need a handful of ingredients to get layers of flavor and creaminess that feel restaurant-worthy.
Textural delight: The crunchy breadcrumb topping balances the smooth, cheesy sauce perfectly.
Vegetable upgrade: It’s an easy way to make cauliflower exciting and delicious, even for picky eaters.
Adaptable: You can tweak the cheeses and toppings based on what you have or your dietary needs.

Ingredients & Why They Work

Each ingredient in this Cheesy Cauliflower Gratin Recipe plays a crucial role in providing creamy richness balanced with savory depth. Hand-picking quality cheeses and fresh cauliflower will make a noticeable difference in the final dish.

Flat lay of a large head of fresh cauliflower cut into medium florets, two uncracked brown garlic cloves, a small pile of chopped yellow onion, a pat of creamy butter, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of sea salt, a small white ceramic bowl of ground black pepper, a tiny pinch of nutmeg on white ceramic dish, a small white ceramic bowl of unsweetened almond milk, a small white ceramic bowl with shredded gruyere cheese, a small white ceramic bowl with shredded parmesan cheese, a small white ceramic bowl filled with golden panko breadcrumbs, and a few sprigs of fresh parsley, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cauliflower: Using fresh, firm florets ensures the best texture—soft but not mushy after baking.
Butter or olive oil: Adds richness and helps soften the onions gently for a flavorful base.
Yellow onion: Brings a subtle sweetness that complements the cheese sauce perfectly.
Garlic cloves: Infuse the sauce with aromatic depth without overpowering it.
All-purpose flour or gluten-free flour: Acts as the thickening element, creating the smooth bechamel-style sauce.
Sea salt and ground pepper: Season the sauce just right, enhancing all other flavors.
Nutmeg (optional): A tiny pinch adds warmth and nutty undertones—a classic touch in gratins.
Unsweetened almond milk: Keeps the sauce creamy while reducing dairy heaviness (you can swap for regular milk if you prefer).
Gruyere cheese: This melting cheese brings nuttiness and that irresistible gooey quality.
Parmesan cheese: Adds sharpness and helps develop a golden crust on top.
Panko breadcrumbs or almond meal: Give that final crunch that makes every bite interesting.
Fresh parsley: A bright, fresh garnish that contrasts the richness beautifully.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the things I love most about this Cheesy Cauliflower Gratin Recipe is how easy it is to make it your own. Whether you want to swap cheeses, add herbs, or tweak the topping, there’s endless room for customization.

Variation: I sometimes swap the Gruyere for sharp cheddar for a bit more bite, which pairs beautifully with the nutmeg in the sauce.
Make it gluten-free: Use almond meal instead of panko breadcrumbs and gluten-free flour for the roux—it works just as well and tastes great.
Seasonal twist: Adding chopped fresh thyme or rosemary to the sauce adds a lovely herbal note, especially during cooler months.
Vegan option: I’ve successfully swapped the cheeses for nutritional yeast and a plant-based cheese substitute while keeping the almond milk—turns out surprisingly tasty!

Step-by-Step: How I Make Cheesy Cauliflower Gratin Recipe

A white rectangular ceramic dish filled with a baked cauliflower gratin, featuring a thick golden-brown crispy breadcrumb layer on top scattered with small green parsley flakes. Underneath, creamy and slightly bubbly cheese sauce surrounds tender white cauliflower florets spread evenly. The edges of the dish show some baked-on sauce, adding texture. The dish is placed on a soft beige cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Cauliflower

Start by cutting your cauliflower into medium-sized florets—about 8 cups worth. I find medium pieces hold up well without turning mushy. Boil them gently in salted water for about 4-5 minutes until tender but still firm. Don’t overcook here; they’ll bake longer later in the oven. Once done, drain and pat them dry using a clean kitchen towel so your sauce isn’t watered down.

Step 2: Making the Cheese Sauce

While your cauliflower cooks, melt butter in a saucepan over medium heat, then add chopped yellow onion and minced garlic. Sauté these gently until soft and fragrant, about 3-4 minutes. Next, stir in the flour along with salt, pepper, and a pinch of nutmeg—this creates the base for our bechamel sauce. Gradually whisk in unsweetened almond milk and let it thicken, whisking constantly to avoid lumps. Once thick, stir in ¾ cup shredded Gruyere and ¼ cup Parmesan until perfectly melted and silky.

Step 3: Assembling and Baking

Transfer your cauliflower florets to a greased baking dish, then pour the cheese sauce evenly over them. Sprinkle the remaining gruyere and parmesan cheese over the top, then finish with a layer of panko breadcrumbs or almond meal. Bake uncovered at 375°F for 25-30 minutes until the gratin is bubbly and the top starts turning golden. For an extra crispy, browned crust, I like to broil it for 2-3 minutes at the end—just keep a close eye so it doesn’t burn.

Step 4: Serving with a Fresh Touch

Once out of the oven, let it cool for a few minutes. Just before serving, sprinkle chopped fresh parsley over the top for a burst of freshness that cuts through the rich creaminess. It’s a little detail I never skip because it brightens each bite beautifully.

Top Tip

From all the times I’ve made this Cheesy Cauliflower Gratin Recipe, a few key tips really helped me nail the perfect texture and flavor balance every single time.

Don’t overcook the cauliflower before baking: It should be firm-tender so it doesn’t turn mushy after baking.
Whisk constantly when adding milk: This avoids lumps in the sauce, giving you that silky smooth cheese base.
Use a mix of cheeses: Gruyere for meltiness and nuttiness, Parmesan for sharpness and crust-building—this duo makes all the difference.
Broil carefully at the end: Watch the gratin closely while broiling to prevent burning, just getting a perfect golden crust.

How to Serve Cheesy Cauliflower Gratin Recipe

Garnishes

I always top my gratin with freshly chopped parsley because it adds a lovely pop of color and a fresh bite that balances the richness. Sometimes, I sprinkle a little extra grated Parmesan just before serving for that extra savory spark.

Side Dishes

This gratin pairs beautifully with roasted chicken or a juicy steak. For a vegetarian meal, try it alongside a crisp green salad or roasted seasonal veggies like asparagus or Brussels sprouts. I like to serve it with some crusty bread to soak up any leftover cheesy sauce.

Creative Ways to Present

For special occasions, I’ve served this Cheesy Cauliflower Gratin Recipe in individual ramekins, which makes it feel a little more elegant and personal. You can also sprinkle chopped toasted hazelnuts on top with the breadcrumbs for a nutty crunch twist that surprises everyone.

Make Ahead and Storage

Storing Leftovers

I usually let the gratin cool completely and then store leftovers in an airtight container in the fridge. It keeps well for 3-4 days. The flavors deepen overnight, making it even tastier the next day. Just keep the topping crunchy by reheating with a little extra broil at the end.

Freezing

While I prefer fresh, I have frozen this gratin successfully by skipping the breadcrumb topping initially. Freeze it in a baking-safe container for up to 2 months. When ready, thaw overnight and add fresh breadcrumbs before baking until bubbly and golden.

Reheating

I reheat leftovers at 350°F for about 15-20 minutes until warmed through. To revive the crunchy topping, I finish with a quick 2-3 minute broil. You’ll get that fresh-out-of-the-oven feel all over again!

Frequently Asked Questions:

Can I use other vegetables besides cauliflower in this gratin?

Absolutely! Broccoli is a fantastic substitute or addition for this Cheesy Cauliflower Gratin Recipe. Just be sure to cook the broccoli until tender before baking. You could also mix in cooked potatoes or parsnips to add variety and texture.

What’s the best way to get a crispy topping?

For that perfect crispy top, I recommend using panko breadcrumbs rather than regular breadcrumbs. Mixing them with a little melted butter or olive oil before sprinkling helps them brown evenly. Also, finish the gratin under the broiler for 2-3 minutes—but watch carefully to avoid burning.

Can I prepare this gratin ahead of time?

Yes! You can assemble the entire gratin and refrigerate it (covered) for up to 24 hours before baking. This makes it ideal for meal prep or entertaining. Just add the breadcrumb topping right before baking to keep it crisp.

Is almond milk necessary or can I use dairy milk?

Almond milk keeps the sauce lighter and dairy-free, but you can definitely use whole milk or half-and-half if you prefer a richer gratin. The key is to use unsweetened milk of your choice to avoid altering the savory flavor.

Final Thoughts

This Cheesy Cauliflower Gratin Recipe is one of those dishes that warms up any meal with ease and elegance. I love how it transforms humble cauliflower into something creamy, crispy, and utterly satisfying. Whether you serve it as a side or a vegetarian main, I promise it’ll be a hit. Give it a try—you'll be amazed at how simple ingredients can come together to create unforgettable comfort food.