Description
This creamy and cheesy Cauliflower Gratin is a comforting side dish perfect for any meal. Tender cauliflower florets are coated in a rich almond milk sauce blended with Gruyere and Parmesan cheese, then baked until bubbly and golden brown. It's a delicious low-carb alternative to traditional potato gratin, ideal for those seeking a flavorful vegetable dish that pairs well with a variety of main courses.
Ingredients
Scale
Cauliflower and Topping
- 1 large head cauliflower, cut into medium florets (about 8 cups)
- ½ cup panko breadcrumbs or almond meal
- Fresh parsley, for serving
Sauce
- 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
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F and grease an 8×11 or 9×13 casserole dish to prevent sticking.
- Cook Cauliflower: Place the cauliflower florets in a large pot and add enough water to cover them. Bring the water to a boil, then reduce the heat to medium-low and simmer for 5 minutes until cauliflower is tender but still firm. Drain thoroughly, pat dry, and set aside.
- Sauté Aromatics: Heat butter or olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until tender and fragrant.
- Make Roux and Sauce: Stir in flour, salt, pepper, and nutmeg. Gradually whisk in almond milk, bringing the mixture to a boil while stirring constantly until smooth and thickened.
- Add Cheese: Remove from heat and mix in ¾ cup Gruyere cheese and ¼ cup Parmesan cheese until melted and smooth.
- Assemble Gratin: Place the cooked cauliflower into the prepared casserole dish and pour the cheese sauce evenly over the top.
- Add Toppings: Sprinkle the remaining ¼ cup Gruyere cheese and ¼ cup Parmesan cheese along with the panko breadcrumbs or almond meal over the sauce to create a crunchy topping.
- Bake and Brown: Bake the gratin in the oven for 30 minutes until bubbly and the top starts to brown. Finish under the broiler for 2-3 minutes to deepen the golden color on top.
- Serve: Allow the gratin to cool for a few minutes before serving warm, garnished with fresh parsley.
Notes
- To make this dish gluten-free, use gluten-free all-purpose flour and almond meal instead of breadcrumbs.
- If dairy is not a concern, butter can be preferred for a richer flavor over olive oil.
- Be sure not to overcook the cauliflower in boiling water; it should remain firm to hold its shape during baking.
- Broiling at the end helps achieve a crispy, golden crust—watch carefully to prevent burning.
- Fresh parsley adds a bright, fresh contrast but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
