Go Back
+ servings
cheesy cauliflower being scooped out of dish

Cheesy Cauliflower Au Gratin Recipe

Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 380.38kcal
This cauliflower au gratin recipe is the perfect cheesy side dish for the holidays. Deliciously creamy, this vegetable side dish is topped with herbed breadcrumbs for a crunchy topping.
Print Recipe

Ingredients

For the Breadcrumb & Tomato Toppings:

  • 3 vines of cherry tomatoes-on-the-vine or 9-12 cherry tomatoes
  • 3 slices day-old or dry sourdough or rustic bread
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons grated Gruyere cheese
  • 1 teaspoon dried Fines Herbes Bouquet Garni or your favorite herb blend
  • 2 tablespoons olive oil

For the Cauliflower au Gratin:

  • 1 3-pound head cauliflower, cut into even, medium-sized florets
  • 2 tablespoon olive oil
  • 4 tablespoons unsalted butter melted & divided
  • 3 tablespoon all-purpose flour
  • 2 cups hot whole milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup freshly grated Gruyere cheese
  • ½ cup freshly grated Parmesan cheese

Instructions

For the Herbed Breadcrumb Mixture:

  • Tear the bread into fourths and place bread, 1 tablespoon grated Parmesan, 2 tablespoons Gruyere and dried herbs in a food processor fitted with the metal blade. Pulse 4-6 times until coarse crumbs form. Drizzle in the olive oil and pulse 2-3 more times or until the breadcrumbs are coated; set aside.

For the Cauliflower au Gratin:

  • Heat oven to 400°F and adjust the oven rack to middle position. Line a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Spray an 8x11x2-inch baking dish with nonstick cooking spray; set aside.
  • Place the cauliflower florets on the prepared rimmed baking sheet and drizzle with 2 tablespoons olive oil; mix to coat. Cook the cauliflower at 400°F until lightly browned and tender or 15-20 minutes, turning after 10 minutes. When tender, remove from the oven and set aside.
  • While the cauliflower cooks, melt 2 tablespoons butter in medium-sized saucepan over low heat. Sprinkle the butter with flour and stir continuously for 2 minutes.
  • Pour hot milk over the butter-flour mixture, whisking continuously, until the mixture boils and thickens (1-2 minutes).
  • Remove the mixture from the heat, and add (while whisking constantly) ½ teaspoon kosher salt, black pepper, nutmeg, ½ cup grated Gruyere and Parmesan. Whisk until smooth.
  • Pour 1/3 sauce over the bottom of the prepared baking dish and layer the roasted cauliflower, evenly, over the sauce. Spread the remaining cheese sauce evenly over the cauliflower.
  • Set the tomato vines (or tomatoes) over the cauliflower/cheese mixture, and evenly sprinkle the breadcrumb mixture over the top. Drizzle the remaining 2 tablespoons melted butter over the top.
  • Bake at 400°F, 25-30, minutes or until bubbly and golden brown on top.
  • Serve immediately or at room temperature.
  • Enjoy!

Nutrition

Calories: 380.38kcal | Carbohydrates: 19.11g | Protein: 14.48g | Fat: 28.12g | Saturated Fat: 12.4g | Cholesterol: 53.79mg | Sodium: 522mg | Potassium: 433.8mg | Fiber: 2.44g | Sugar: 7.22g | Vitamin A: 712.78IU | Vitamin C: 42.25mg | Calcium: 398.75mg | Iron: 1.44mg