Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower, cut into florets; 2 cups sharp cheddar cheese, grated; 1 cup Gruyère cheese, grated; 1 cup heavy cream; 1 cup milk; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 1 cup breadcrumbs; 2 tablespoons fresh parsley, chopped

Highlighted under: Baking & Desserts

I love preparing Sunday Roasted Cauliflower Gratin because it brings a delightful creaminess to our family dinner table. With its rich cheese sauce and perfectly roasted cauliflower, it has quickly become a favorite comfort dish. I enjoy how easy it is to elevate this humble vegetable into something special, providing a delicious side that everyone is excited to eat. Topped with breadcrumbs, this dish not only satisfies our hunger but also impresses with its golden, crispy finish. We often serve it alongside our favorite roasted meats, making it a perfect match.

Created by

Phoebe Drake

Last updated on 2026-01-12T01:19:09.273Z

Every Sunday, I look forward to making my special roasted cauliflower gratin. Roasting the cauliflower brings out its natural sweetness, and when combined with cheese, it creates a delightfully rich experience. I experimented with different cheeses and settled on a blend of sharp cheddar and Gruyère for an irresistible flavor.

One specific tip I learned is to sprinkle a little nutmeg into the cheese sauce. It adds a subtle warmth that enhances the dish beautifully. This small touch transforms it from a basic gratin into a standout side that pairs perfectly with our roast dinner!

        Why You'll Love This Recipe
        Creamy, cheesy goodness that makes vegetables exciting
Crunchy breadcrumb topping that adds texture
A delicious way to include more vegetables in your meals

      

Perfectly Roasted Cauliflower

Roasting the cauliflower is crucial for achieving that depth of flavor. When you toss the florets with olive oil before roasting, ensure they are evenly coated for a consistent brown color. The key is to roast at 375°F (190°C) for 25 minutes—look for tender florets with slightly charred edges. If you find your cauliflower is cooking unevenly, try stirring the florets halfway through to promote even browning.

Using fresh cauliflower is essential. Opt for a head that feels heavy for its size with tightly packed florets and green leaves. If you notice any yellowing or limpness, it's best to choose another head. Additionally, if you're looking for a slightly sweeter flavor, consider adding a sprinkle of garlic powder to the cauliflower before roasting—it complements the cheese sauce beautifully.

Making the Cheese Sauce

Creating the cheese sauce is where the dish shines. After melting the butter, whisk the flour in for 1-2 minutes until it turns golden. This step is essential to develop a roux that gives your sauce structure and creaminess. If at any point your sauce becomes too thick, simply incorporate a splash more milk until you reach your desired consistency—smooth and velvety is the goal.

Choosing the right cheese makes a tremendous difference in flavor. Sharp cheddar brings a tangy depth, while Gruyère offers a nutty richness. If you're looking for a lighter version, substitute half and half for the heavy cream or experiment with lower-fat cheese options. Just keep in mind that this may alter the creaminess slightly, so taste as you go to ensure balance.

The Finishing Touches

The breadcrumb topping is not just decorative but adds essential crunch that contrasts beautifully with the creamy gratin. You can use store-bought breadcrumbs, but for an extra layer of flavor, try toasting your breadcrumbs in a skillet with a little olive oil or butter for 2-3 minutes. Add herbs or spices to the breadcrumbs to customize the flavor further—thyme or paprika work particularly well.

For a make-ahead option, prepare the entire dish up to the baking step and refrigerate. When you're ready to serve, simply add an extra 10-15 minutes to the baking time to ensure it's heated through. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain that delightful crispiness.

Ingredients

For the Gratin

1 large head of cauliflower, cut into florets
2 cups sharp cheddar cheese, grated
1 cup Gruyère cheese, grated
1 cup heavy cream
1 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 cup breadcrumbs
2 tablespoons fresh parsley, chopped

Instructions

Steps

Preheat the oven

Preheat your oven to 375°F (190°C) to get it ready for roasting and baking the gratin.

Roast the cauliflower

Toss the cauliflower florets with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25 minutes, or until tender and starts to brown.

Prepare the cheese sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden. Gradually whisk in the heavy cream and milk, cooking until thickened.

Add the cheddar and Gruyère cheese, stirring until melted. Season with salt, pepper, and nutmeg.

Assemble the gratin

In a baking dish, combine the roasted cauliflower with the cheese sauce. Top with breadcrumbs and some additional cheese if desired.

Bake

Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top.

Garnish and serve

Remove from the oven and let cool for a few minutes. Top with fresh parsley before serving.

Enjoy your meal!

Pro Tips

For an extra layer of flavor, consider adding cooked bacon or pancetta to the gratin before baking.

Serving Suggestions

Sunday Roasted Cauliflower Gratin pairs well with a variety of roasted meats, such as chicken or pork. The rich cheese complements savory flavors beautifully, making it a hit at family gatherings. Consider serving with a light salad on the side to balance the creaminess and add some freshness to the meal.

Alternatively, you can enjoy this gratin as a standalone dish for a comforting vegetarian meal. To enhance the dish, serve it with some crusty bread to soak up the cheesy sauce. This allows you to indulge in every last bite, ensuring that nothing goes to waste.

Variations to Try

Feel free to mix up the cheeses according to your preference—fontina or mozzarella can work nicely for a different texture. If you want to add a bit of a kick, a sprinkle of cayenne pepper or a few dashes of hot sauce in the cheese sauce brings a welcome heat.

Consider incorporating other vegetables like broccoli, spinach, or sautéed mushrooms into the gratin. These additions will not only provide extra nutrition but also add interesting flavors and textures, reinventing the dish each time you make it.

Troubleshooting Tips

If your gratin lacks that golden, bubbly top after baking, try placing it under the broiler for a couple of minutes—but keep a close eye on it to prevent burning. The broiler can quickly elevate your gratin from pretty good to absolutely irresistible!

When preparing the sauce, if it becomes grainy, that may be due to overcooking the cheese. To rescue it, try whisking the sauce in a blender to smooth it out before combining with the cauliflower. Remember, stirring continuously while melting cheese helps maintain that silky texture.

Questions About Recipes

→ Can I use frozen cauliflower?

Yes, you can use frozen cauliflower, but make sure to thaw and drain it well before using.

→ What other cheeses work well in this recipe?

You can also try mozzarella, fontina, or a spicy pepper jack for a unique twist.

→ Can this dish be made ahead of time?

Absolutely! You can prepare the dish a day in advance and refrigerate it until you are ready to bake.

→ How do I reheat leftovers?

Reheat leftovers in a 350°F (175°C) oven until warmed through. You can cover it with foil to prevent it from drying out.