Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup heavy cream; 1 cup grated Gruyère cheese; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1/2 teaspoon nutmeg; 1/2 cup breadcrumbs

Highlighted under: Baking & Desserts

I love making this Sunday Roasted Cauliflower Gratin as a comforting side dish for family gatherings. The creamy cheese sauce combined with roasted cauliflower creates a rich and savory flavor that everyone enjoys. As the dish bakes, the top gets beautifully golden and crispy, making it hard to resist seconds. This recipe has become a staple at our Sunday dinners because it showcases the simplicity of cauliflower in an indulgent way, elevating a humble vegetable into a crowd-pleaser.

Created by

Eden Clarke

Last updated on 2026-01-12T00:46:16.050Z

During our last family dinner, I decided to put a twist on my usual side dishes by making this Roasted Cauliflower Gratin. I've experimented with cheese sauces before, but this time, I opted for a blend of Gruyère and Parmesan, which imparted a nutty richness. I found that roasting the cauliflower beforehand not only enhances its flavor but also gives the gratin a delightful texture that contrasts beautifully with the creamy sauce.

I also learned that adding a sprinkle of breadcrumbs on top just before baking can create a wonderful crunch. The goal was to achieve a dish that was both comforting and sophisticated, and I believe this gratin was the perfect addition to our table. It truly impressed my family!

        Why You'll Love This Recipe
        Creamy cheese sauce that envelops roasted cauliflower
Perfectly golden, crispy topping adds delightful texture
Rich, savory flavors that make vegetables irresistible

      

The Importance of High-Quality Cheese

Using high-quality cheese is key to creating the luscious sauce that makes this gratin stand out. Gruyère cheese, with its creamy texture and nutty flavor, melts beautifully and provides a rich base that balances the cauliflower's mildness. Investing in a good block of cheese rather than pre-grated options will yield a smoother sauce, as pre-grated varieties often contain anti-caking agents that can affect melting. I suggest shredding it yourself for the best results.

Parmesan cheese adds a salty kick that enhances the overall flavor profile of the dish. Always choose freshly grated Parmesan for the best taste; it provides a more intense flavor and contributes to the gratin's appealing crust. You can also experiment with other melting cheeses like Fontina or even a dollop of cream cheese for variation, but keep in mind that the flavor will change.

Achieving Optimal Texture

Roasting the cauliflower is crucial for achieving depth of flavor and the right texture. By roasting at 400°F, the cauliflower caramelizes, enhancing its natural sweetness. Be sure to spread the florets out on the baking sheet without overcrowding, allowing for even browning. If they’re piled up, they’ll steam instead of roast, resulting in a soggy texture that isn’t ideal for this dish.

When it comes to the breadcrumb topping, resist the temptation to skip this step. A mix of panko breadcrumbs and a touch of melted butter creates a light, crispy crust that contrasts beautifully with the creamy cheese. For a twist, consider adding herbs or spices to the breadcrumb mixture; fresh thyme or smoked paprika can elevate the dish's flavor profile even further.

Ingredients

For the Gratin

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper to taste
1 cup heavy cream
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon nutmeg
1/2 cup breadcrumbs

Top with breadcrumbs just before baking for a crispy finish.

Instructions

Steps

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Cauliflower

Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, stirring halfway through, until tender and lightly browned.

Prepare the Cheese Sauce

In a saucepan, combine heavy cream, Gruyère cheese, Parmesan cheese, garlic powder, and nutmeg over medium heat. Stir until the cheese melts and the mixture is smooth.

Combine and Bake

In a large baking dish, mix the roasted cauliflower with the cheese sauce, ensuring the florets are well coated. Sprinkle breadcrumbs on top and bake for 15 minutes or until the top is golden brown.

Let cool for a few minutes before serving.

Pro Tips

For a twist, try adding sautéed mushrooms or spinach to the gratin before baking for added flavor and nutrition.

Make-Ahead Tips

This gratin can be prepared in advance, making it perfect for busy family gatherings. After combining the roasted cauliflower with the cheese sauce, you can cover it and refrigerate it for up to 24 hours. When you're ready to bake, allow it to sit at room temperature for about 30 minutes prior to baking to ensure even cooking. This way, you'll have a comforting side dish ready with minimal last-minute effort.

If you decide to freeze this gratin, try freezing it before baking. Wrap the dish tightly in foil or plastic wrap, and it can be stored for up to three months. When you're ready to enjoy, thaw it in the refrigerator overnight and bake it covered in aluminum foil for 20-25 minutes at 375°F until heated through, then uncover and bake until golden on top.

Serving Suggestions

Sunday Roasted Cauliflower Gratin pairs beautifully with a wide variety of main dishes. Consider serving it alongside roasted meats or grilled fish for a balanced meal. The creamy richness of the gratin complements the savory flavors of a herb-crusted roast or a simple lemon-and-garlic roasted chicken, making it a versatile addition to your table.

For a vegetarian twist, try topping the gratin with sautéed mushrooms or spinach before baking. This not only adds additional nutrients but also an earthy flavor that can enhance the overall dish. Don’t shy away from experimenting with seasonal vegetables; adding elements like roasted butternut squash in the fall can be a delicious variation that you might want to try!

Questions About Recipes

→ Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower, but make sure to thaw and drain any excess moisture before roasting.

→ What can I substitute for heavy cream?

You can use half-and-half or a plant-based cream alternative, although the consistency may differ slightly.

→ How long does this gratin last in the refrigerator?

The gratin can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I make this ahead of time?

Yes, you can prepare the gratin in advance and bake it just before serving. Just add a few extra minutes to the baking time if it's coming from the refrigerator.