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Cheesy Cauliflower Gratin Bake

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Tender cauliflower baked in a rich, creamy cheese sauce until golden and bubbly, perfect as a comforting low-carb vegetarian side dish.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup fresh breadcrumbs (optional)
  • 2 tablespoons chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Steam or boil cauliflower florets until just tender, about 5-7 minutes. Drain well and set aside.
  3. In a medium saucepan, melt butter over medium heat.
  4. Whisk in flour and cook 1-2 minutes until lightly golden, stirring constantly to form a roux.
  5. Gradually whisk in milk and cream, continuing to whisk until sauce thickens and bubbles.
  6. Remove from heat and stir in Gruyère, Parmesan, Dijon mustard, garlic powder, salt, and pepper until cheese is melted and sauce is smooth.
  7. Place cauliflower florets in a greased baking dish and pour cheese sauce evenly over them.
  8. Optional: sprinkle breadcrumbs on top for a crispy crust.
  9. Bake uncovered for 25-30 minutes until the top is golden brown and sauce is bubbling.
  10. Garnish with chopped parsley before serving.

Notes

For a lighter version, use half-and-half instead of heavy cream. To make it gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour blend. Resting the gratin for 5 minutes after baking helps the sauce thicken further.

Nutrition

Find it online: https://www.receipster.com/cauliflower-gratin/

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