This cauliflower gratin is a cozy, versatile side dish that pairs with almost any main. Made with smoky gruyere, a touch of parmesan, and a crunchy Dijon breadcrumb topping, it’s rich, savory, and deeply satisfying.
It’s side-dish season over here!
I’m always hunting for the best sides for holiday meals, and this cauliflower gratin is one of my favorites: creamy, cheesy, and perfectly comforting.
The gratin features smoked gruyere, grated parmesan, a hint of nutmeg, and a crunchy topping of sourdough breadcrumbs tossed in melted butter and Dijon mustard. Baked until golden and crisp on top, it’s like cauliflower swimming in a decadent mac-and-cheese-style sauce.
Dreamy!
This dish is always a crowd-pleaser. It’s rich and cheesy with the perfect crunchy breadcrumb finish.
Seriously divine.
I use the same mustardy breadcrumbs I make for my cauliflower white bean soup: toasted sourdough pieces mixed with melted butter and Dijon. They’re buttery, tangy, and add the ideal crisp contrast to the creamy gratin. A bite of cauliflower with those crumbs is pure bliss.
This is how I make it!
First, soften the cauliflower. I like to steam the florets in the microwave for convenience: cut the heads into florets, place them in a bowl with a splash of water, cover, and microwave a few minutes until just tender. This step ensures the cauliflower will be tender once baked in the sauce—if you skip it and only roast, the florets can stay too firm.
Next, make the smoky gruyere sauce. I love smoked gruyere for its depth of flavor. Start with a roux of butter and flour, then slowly whisk in milk and cook until the mixture thickens. Reduce the heat and stir in grated gruyere and parmesan, then season with salt, pepper, and a pinch of fresh nutmeg. Keep the heat low while the cheese melts so the sauce stays silky.
Combine the steamed cauliflower and cheese sauce in a baking dish, then top with the mustardy breadcrumbs. I tear sourdough into pieces, toast them in a skillet with melted butter and Dijon until golden, then scatter them over the gratin along with an extra sprinkle of cheese.
Bake until bubbling and golden—about 30 minutes—and you’ll have a rich, spoonable gratin that’s hard to resist straight from the dish.
It pairs beautifully with nearly any main course—roast meats, poultry, fish, or even a simple grain bowl.
Who knew vegetables could be this indulgent!
Add it to your menu and you’ll be very glad you did.
Cauliflower Gratin
Smoked Gruyere Cauliflower Gratin
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Ingredients
- 2 medium heads cauliflower, cut into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups milk
- 1 ½ cups freshly grated smoked gruyere cheese
- ¼ cup finely grated parmesan cheese
- 1 pinch freshly grated nutmeg
- kosher salt and pepper
- 2 cups sourdough bread pieces
- 2 tablespoons butter, melted
- 1 tablespoons dijon mustard
- fresh thyme, for serving
Instructions
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Preheat the oven to 400 degrees F. Spray a 9×13 inch baking dish with nonstick spray.
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Place the cauliflower florets in a microwave-safe bowl. Add ⅓ cup water and cover the bowl. Microwave until the florets are fork-tender, about 6 to 8 minutes. Drain and transfer the florets to the baking dish.
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Make the sauce: heat the butter in a saucepan over medium heat. Whisk in the flour to form a roux and cook 2 to 3 minutes until fragrant. Gradually whisk in the milk and cook 5 minutes, whisking often, until the mixture thickens.
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Reduce heat to low. Stir in 1 cup of grated gruyere and the parmesan until melted. Season with a pinch of salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
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Pour the sauce over the cauliflower in the baking dish.
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Make the mustardy breadcrumbs: tear the sourdough into pieces. Heat the melted butter in a nonstick skillet over medium heat, whisk in the Dijon, then add the bread pieces and toss until toasted and golden. Scatter the breadcrumbs over the cauliflower.
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Bake 30 to 35 minutes, until golden, bubbly, and cooked through. Sprinkle with fresh thyme and serve.
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Those golden bits!