Cheesy Cauliflower Gratin
Transform your mealtime into a comforting, flavor-packed experience with this Cheesy Cauliflower Gratin recipe—a true crowd-pleaser that's as indulgent as it is easy to make. Featuring tender, perfectly cooked cauliflower florets smothered in a rich, creamy cheddar and Parmesan cheese sauce, this dish is elevated by a golden, crunchy breadcrumb topping with a hint of nutmeg for a subtle depth of flavor. Ready in just 50 minutes, it's the perfect side dish or vegetarian entrée for weeknight dinners, holiday feasts, or special occasions. Garnish with fresh parsley and watch this baked casserole become the star of your table—a warm, cheesy hug in every bite! Keywords: Cheesy Cauliflower Gratin, easy casserole recipe, creamy cheese sauce, vegetarian side dish, baked cauliflower.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Nutmeg (optional)
- 1.5 cups Shredded sharp cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 0.5 cups Breadcrumbs (preferably panko)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or equivalent-sized casserole dish.
Cut the cauliflower into bite-sized florets and rinse them thoroughly under running water.
Fill a large pot with water, bring it to a boil, and lightly salt it. Add the cauliflower florets and boil for 5-7 minutes, or until slightly tender. Drain the cauliflower and set it aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour to form a smooth paste and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
Gradually pour in the milk while whisking to ensure no lumps form. Continue to cook and stir the sauce for 4-5 minutes, or until it thickens to a creamy consistency.
Stir in the salt, black pepper, and nutmeg (if using). Remove the saucepan from heat and mix in the cheddar cheese and Parmesan cheese, reserving a handful of cheddar for topping. Stir until the cheeses are fully melted and the sauce is smooth.
Spread the cooked cauliflower evenly in the prepared baking dish. Pour the cheese sauce over the cauliflower, ensuring all the florets are coated.
In a small bowl, combine the breadcrumbs with 1 tablespoon of olive oil and the remaining tablespoon of butter (melted). Mix well, then sprinkle the breadcrumb mixture evenly over the top of the casserole.
Sprinkle the reserved cheddar cheese over the breadcrumbs for an extra cheesy topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the gratin cool for a few minutes before serving. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 6272 mg | 273% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 44.6 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2528 mg | 194% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3377 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
