Cauliflower Au Gratin

This Cauliflower Au Gratin is the ultimate comfort-food side dish. It’s rich, cheesy, bubbly, and incredibly easy to prepare. Tender cauliflower florets are coated in a velvety cheddar and Parmesan cream sauce, then finished with a golden, buttery panko topping.

It’s a perfect addition to holiday dinners, weeknight meals, or whenever you want a cozy, oven-baked vegetable side that feels indulgent, but still simple to make.

Why You Will Love This Cauliflower Au Gratin Recipe

• Ultra-Creamy Cheese Sauce: A blend of sharp white cheddar, yellow cheddar, and Parmesan creates a rich and flavorful homemade Mornay-style sauce.
• Perfect Holiday Side Dish: A crowd-pleasing, classic baked vegetable dish ideal for Thanksgiving, Christmas, or any special occasion.
• Easy to Customize: Swap cheeses, add spices, or mix in extras for a totally personalized cauliflower au gratin.
• Oven-Baked Comfort Food: This cauliflower au gratin is bubbly, golden, cheesy, and finished with a crisp panko crust that adds the best texture contrast.

Ingredient Substitutions

• Cauliflower: Use broccoli, Romanesco, or a mix of both.
• Cheddar cheese: Substitute Gruyère, Swiss, fontina, Monterey Jack, or a smoked cheddar.
• Parmesan: Pecorino Romano or Asiago both melt beautifully with a salty bite.
• Heavy cream: Half-and-half or whole milk will work, but you will need to reduce the amount slightly for a thicker sauce.
• Dijon mustard: Yellow mustard or stone-ground mustard will work in smaller amounts.
• Panko: Use regular breadcrumbs, crushed Ritz crackers, or crushed pork rinds for low-carb.
• Nutmeg: Omit if preferred, or substitute with a tiny pinch of allspice, or even cayenne pepper for a kick.

How to Prepare Cauliflower Au Gratin

1. Cut the cauliflower into florets. Add to boiling salted water. Boil for about 8 minutes, then drain well.
2. Preheat oven to 375°F (190°C).
3. While the cauliflower cooks, shred all cheeses and set aside.
4. In a deep pan, melt 1/2 stick butter. Once melted, slowly whisk in the flour a little at a time to form a roux.
5. Gradually whisk in the heavy cream. Season with a pinch of salt, pepper, and the nutmeg.
6. Lower the heat and slowly whisk in the cheddar and Parmesan until fully melted and smooth.
7. Whisk in the Dijon mustard.
8. Add the drained cauliflower to an oven-safe casserole dish. Pour the cheese sauce over top (you may not need all of it).
9. Melt the remaining 1 1/2 tablespoons butter. Combine with the panko until fully coated.
10. Sprinkle the panko mixture evenly over the casserole.
11. Cover and bake for 25 minutes.
12. Remove the cover and broil for a few minutes until golden, browned, and bubbly.

How to Serve and Store

• Serve this cauliflower au gratin with roast chicken, steak, pork tenderloin, baked ham, meatloaf, turkey, grilled fish, or alongside other cozy sides like mashed potatoes and green beans.
• Store leftovers in an airtight container for up to 4 days.
• Reheat by warming in the oven at 350°F until heated through, or microwave in short intervals.
• Freezing is not recommended, as the cream sauce may separate.

Frequently Asked Questions

• Can I make this ahead of time? Yes! Assemble completely, cover, and refrigerate. Add the panko topping right before baking.
• How do I prevent the gratin from being watery?
• Drain the cauliflower well and avoid over-boiling it. You want it tender-crisp, not mushy.
• Can I use frozen cauliflower? You can, but thaw completely and pat very dry before using.
• Do I have to use nutmeg? No. Nutmeg is traditional in cream sauces, but optional.
• Can this be made gluten-free? Yes! Use a gluten-free flour blend and gluten-free panko.
• How can I make the cheese sauce thinner? Use less flour when making the roux. Reduce the flour by 1 to 2 tablespoons for a looser, pourable cheese sauce.
• What can I do with leftover cheese sauce? Use any extra sauce to toss with pasta, spoon over steamed vegetables, drizzle on baked potatoes, or use as a topping for chicken or broccoli.

More Cauliflower Recipes to Love

• Cheesy Roasted Cauliflower
• Creamy Cheesy Mashed Cauliflower

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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