This classic comfort food, cauliflower au Gratin, combines fresh cauliflower in a creamy cheese sauce flavored with gruyere and Parmesan cheese. Indulge in this creamy and decadent recipe, perfect as a side dish or a comfort food main course.
This recipe will become a family favorite with simple ingredients and easy preparation. I love to serve it with grilled pork tenderloin, London broil, and ham steak. The flavors balance well with pork or beef, and cauliflower tastes amazing baked in a creamy cheese sauce.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cauliflower: I like to use fresh cauliflower and drain it very well. If you use frozen cauliflower, thaw, drain, and dry it well.
- Butter: salted or unsalted works
- Onion: sweet yellow onion is best
- Garlic: fresh, of course
- Milk: whole or 2%
- Gruyere cheese: substitutes are Fontina, Gouda, or cheddar
- Parmesan cheese: freshly grated
How To Make Cauliflower au Gratin
This is the nutshell version. See the recipe card below for the complete list of ingredients and instructions.
Steam the cauliflower florets for 5-6 minutes or until just starting to get tender. Drain well and then spread on paper towels to remove any moisture.
Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onion and cook until tender. Reduce the heat to low and add the garlic, cooking for a minute while stirring. Stir in the flour and continue cooking over low heat for 2 minutes.
Slowly whisk in the milk and cook over low heat until simmering and thickened. Remove the sauce from the heat and stir in both cheeses, a small handful at a time, until melted. Season with kosher salt and freshly ground black pepper to taste.
Spread a little cheese sauce in the bottom of a large casserole dish. Add the cauliflower to the dish and pour the cheese sauce over the cauliflower. Top with a little more cheese and bake for about 25 minutes, turning on the broiler for the last 1-2 minutes of baking.
Preparation Tips and Storage
- Drain the cauliflower well and dry it with or on paper towels to remove as much moisture as possible.
- Turn the broiler on during the last few minutes of baking to brown the top lightly. Broilers are unpredictable in older ovens, so stay close by.
- This dish is best enjoyed when first baked, as reheating overcooks the cauliflower, making it mushy.
- Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven at a low temperature just until warm or in the microwave at reduced power.
Recipe Variations
- Oven roast the cauliflower at 400 degrees for about 20 minutes. This helps eliminate some moisture and creates another flavor and texture dimension.
- Add steamed or roasted broccoli or onions.
- Try other cheeses like Fontina, Gouda, or Cheddar.
- Toss in smoked ham, cooked crispy bacon, or smoked sausage like Polska Kielbasa.
More Cauliflower Recipes
Cauliflower au Gratin
Ingredients
- 1 large head cauliflower (8-10 cups florets)
- 4 tablespoons butter (salted or unsalted)
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 2 cups whole or 2% milk
- 1 1/2 cup grated gruyere cheese
- 1/2 cup grated Parmesan cheese
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Add a large steamer basket to a large pot. Fill the pot with enough water to reach just below the bottom of the steamer basket. Add the cauliflower florets to the basket and bring the water to a boil. Cover the pot and steam for 5-6 minutes or until just starting to get tender. Do not overcook.
- Remove the cauliflower to a colander and drain. Once drained move the cauliflower to paper towels to soak up any excess moisture.
- Preheat to oven to 350 degrees. Grease a 2 quart casserole dish.
- Meanwhile melt the butter in a large skillet over medium-low heat. Add the onion and cook until tender. Reduce the heat to low and add the garlic cooking for 1 minute while stirring. Stir in the flour and continue cooking over low heat for 2 minutes.
- Slowly whisk in the milk and cook over low heat until simmering and thickened. Remove the sauce from the heat and stir in both cheeses (reserve 1/2 cup gruyere), a small handful at a time, until melted. Season with kosher salt and freshly ground black pepper to taste.
- Spread a little cheese sauce into the bottom of the prepared casserole dish. Add the cooked cauliflower to the casserole dish. Pour the cheese sauce over the cauliflower. Top with the reserved gruyere cheese.
- Bake for 20-25 minutes or until casserole is lightly browned. Turn on the broiler for the last 1-2 minutes of baking.
Notes
- Try to remove as much moisture from the cauliflower as possible by draining well and dry with or on papertowels.
- Turn the broiler on the last couple minutes of baking to lightly brown the top. Broilers are unpredictable in older ovens so stay close by.
- This dish is best enjoyed when first baked as reheating overcooks the cauliflower making it mushy.
- Store leftovers in an airtight container in the fridge for up to 3 days. For best results reheat in the oven at a low temp just until warm or in the microwave at reduced power.
Siennylovesdrawing
I’m exciting to try out this recipe, looks simple to prepare yet tasty delicious. Thanks for sharing this here. Cheers Siennylovesdrawing
Karen
I’ve had Cauliflower au gratin a few months ago and loved it!!! I will try to do it myself, I am sooooo excited about it. Thank you so much for the amazing recipe.
Beth Pierce
My pleasure, Karen!
Stephanie
Tasty cauliflower recipe. One of our new favorites. Even my picky brother liked it.
Tammy
This was so delicious and comforting! I love cauliflower so I knew I would love this. Thanks for a great recipe.
Beth Pierce
My pleasure, Tammy!