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Homemade Cauliflower Gratin recipe photo

Cauliflower Gratin

This Cauliflower Gratin is creamy, cheesy, and comforting! A rich sauce with cheddar and Parmesan coats tender cauliflower florets, baked to golden perfection with a crunchy topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large cauliflower head cut into bite-sized florets
  • 2 tablespoons olive oil extra virgin
  • 1 cup heavy cream
  • 1 cup cheddar cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper freshly ground preferred
  • 0.25 teaspoon cayenne pepper just a pinch for a little heat
  • 0.5 cup breadcrumbs optional, panko or regular
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large baking dish
  • Large Pot
  • Colander
  • Mixing Bowls
  • Grater
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Prepare the Cauliflower
  1. Wash and cut the large head of cauliflower into bite-sized florets. Bring a large pot of salted water to a boil, then add the cauliflower florets. Boil for about 5 minutes until just tender but still firm. Drain well in a colander and set aside.
Make the Cheese Sauce
  1. In a saucepan over medium heat, warm 2 tablespoons of olive oil. Pour in 1 cup of heavy cream and gently heat until it starts to simmer — do not bring to a boil. Stir in 1 teaspoon each of garlic powder and onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper. Gradually whisk in 1 cup shredded cheddar cheese and ½ cup grated Parmesan cheese until fully melted and smooth. Remove from heat.
Combine and Assemble
  1. In your baking dish, arrange the cooked cauliflower florets evenly. Pour the creamy cheese sauce over the cauliflower, making sure all the florets are coated. If desired, sprinkle ½ cup of breadcrumbs evenly over the gratin.
Bake to Perfection
  1. Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake for 20–25 minutes, or until the top is golden brown and bubbly. If using breadcrumbs, they should be nicely toasted.
Garnish and Serve
  1. Remove the gratin from the oven and let it cool for a few minutes. Sprinkle 2 tablespoons of chopped fresh parsley over the top for a vibrant finish. Serve warm as a comforting side dish.

Notes

  • Add a pinch of nutmeg to the cheese sauce for a warm, festive aroma.
  • For a crunchier topping, toss breadcrumbs with olive oil or melted butter and broil the gratin for 1-2 minutes at the end.
  • Leftovers keep well in the fridge for up to 3 days; reheat in the oven to maintain a crispy top.