This Cheddar Cauliflower Gratin is a cozy, nutrient-packed side that turns simple cauliflower into a rich, creamy delight.
Loaded with protein from cheese and bacon, fiber from cauliflower, and healthy fats from butter, it’s low in carbs and highly satisfying.
Quick to prepare and perfect for meal prep or holiday dinners, it’s comfort food you can feel good about.
Cheddar Cauliflower Gratin
Equipment
- 1 large pot (for boiling cauliflower)
- 1 large pot (for boiling cauliflower)
- 1 Whisk
- 1 9×9-inch baking dish
- 1 wooden spoon (or spatula)
- Olive oil cooking spray
Ingredients
- 1 3 lb cauliflower, cut into large florets
- Salt to taste
- Freshly ground black pepper to taste
- ¼ cup unsalted butter cut into 1 Tbsp pieces
- ½ cup finely chopped yellow onion
- 1 tsp minced garlic
- ¼ cup all-purpose flour
- 2 cups milk
- 1 pinch ground nutmeg
- 1 ½ cups shredded sharp white cheddar cheese divided
- ½ cup finely shredded Parmesan cheese
- ⅔ cup Panko bread crumbs
- Olive oil cooking spray
- 3 slices bacon chopped and cooked
- 1 Tbsp fresh parsley chopped
Instructions
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures the oven is ready to create a golden, bubbling top for your gratin. While it warms, you can prep the cauliflower and the sauce so everything comes together smoothly.
- Prepare the Cauliflower Florets: Take your 3-pound head of cauliflower and cut it into large, bite-sized florets. Make sure they’re relatively uniform in size so they cook evenly. Rinse under cold water to remove any dirt or debris, then drain thoroughly.
- Boil the Cauliflower: Bring a large pot of water to a rolling boil and add a generous pinch of salt. Gently add the cauliflower florets and cook for 5–6 minutes. You want them tender but still slightly firm, so they hold their shape in the gratin. Once done, drain the florets in a colander and let them sit while you prepare the cheese sauce.
- Sauté the Onions: In a medium saucepan, melt 1/4 cup of unsalted butter over medium heat. Once melted, add 1/2 cup finely chopped yellow onion. Stir frequently and cook for about 4–5 minutes until the onions are soft, fragrant, and lightly golden. This will form a flavorful base for your cheese sauce.
- Add Garlic for Aroma: Add 1 teaspoon of minced garlic to the sautéed onions. Cook for an additional 20 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter and overpower the sauce.
- Create the Roux: Sprinkle 1/4 cup of all-purpose flour over the onion and garlic mixture. Stir constantly with a whisk for about 1.5 minutes. The flour will absorb the butter and onion juices, forming a smooth paste called a roux. This is essential for thickening your creamy sauce.
- Add Milk and Seasonings: Slowly pour in 2 cups of milk while whisking continuously to prevent lumps from forming. Add a pinch of ground nutmeg, which gives the sauce a warm, slightly nutty flavor. Keep whisking until the sauce begins to thicken and reaches a gentle boil.
- Incorporate the Cheese: Remove the saucepan from heat. Gradually stir in 1 1/4 cups shredded sharp white cheddar cheese and 1/2 cup finely shredded Parmesan cheese. Stir until completely melted and smooth. Taste and season with salt and freshly ground black pepper to your preference.
- Layer the Gratin – First Cheese Base: Spray a 9×9-inch baking dish lightly with olive oil cooking spray. Pour one-third of the cheese sauce into the bottom of the dish and spread it evenly. This base layer will help the cauliflower sit in a rich cheesy blanket.
- Add the Cauliflower Florets: Place the drained cauliflower florets over the cheese layer, arranging them evenly so each piece gets covered by the remaining sauce.
- Pour Remaining Cheese Sauce: Slowly pour the remaining two-thirds of the cheese sauce over the cauliflower, spreading gently to coat all the florets. Make sure the sauce seeps between the florets to cover every part in creamy goodness.
- Top with Cheese and Panko: Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top. Next, scatter 2/3 cup of Panko bread crumbs over the cheese. Lightly spray the Panko with olive oil cooking spray. This will help create a golden, crunchy topping when baked.
- Bake the Gratin: Place the baking dish in the preheated oven and bake for 20 minutes.The cheese should be bubbly, and the Panko should start turning golden brown.
- Broil for Extra Crispiness: Switch your oven to broil mode for 1–2 minutes to give the top an extra crispy, browned finish. Watch closely to avoid burning.
- Add the Finishing Touches: Remove the gratin from the oven carefully. Sprinkle the cooked, chopped bacon evenly over the top. Garnish with 1 tablespoon of fresh chopped parsley for a pop of color and freshness.
- Serve Warm and Enjoy: Let the gratin cool for a few minutes before serving. This dish is best enjoyed warm, straight from the oven, alongside roasted meats, holiday meals, or simply as a hearty, comforting side for weeknight dinners.
Notes
- Use large cauliflower florets for even cooking and a visually appealing presentation.
- Make sure the cauliflower is tender but still firm after boiling; overcooking can make the gratin mushy.
- Whisk the milk slowly into the roux to avoid lumps in your cheese sauce.
- Panko crumbs lightly sprayed with olive oil create a perfectly golden, crunchy topping.
- Broil for just 1–2 minutes at the end to prevent burning but achieve extra crispiness.
- Cook bacon ahead of time and drain on paper towels to avoid excess grease in the gratin.
- Freshly grated cheese melts more evenly than pre-shredded varieties and improves texture.
- Allow the dish to cool slightly before serving to let the sauce set for easier serving.
Chef’s Secrets For Creamy Gratin
The key to a silky, smooth cheese sauce is patience and temperature control.
Start by sautéing the onions slowly to bring out their natural sweetness, which balances the richness of the cheese.
Always add milk gradually to the roux while whisking continuously—this prevents lumps and ensures a velvety texture.
Freshly grated cheese melts faster and creates a richer flavor compared to pre-shredded varieties.
For extra depth, a small pinch of nutmeg in the sauce elevates the flavor subtly without overpowering the dish.
Finally, arranging the cauliflower evenly in the baking dish and ensuring the sauce seeps into all crevices guarantees each bite is creamy and well-coated.
Serving Suggestions For Any Occasion
Cheddar Cauliflower Gratin pairs beautifully with roasted meats such as chicken, turkey, or pork, making it an ideal side for both weeknight dinners and festive holiday meals.
For a lighter option, serve alongside a crisp green salad dressed with lemon vinaigrette to balance the richness of the cheese.
It also works as a hearty vegetarian main when topped with additional roasted vegetables or chickpeas.
Garnish with fresh herbs like parsley or chives for color and a hint of freshness that brightens the dish before serving.
Storage Tips To Keep Fresh
Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
To reheat, cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through.
For a crisp topping, uncover for the last 5 minutes. You can also freeze the baked gratin for up to 2 months—wrap tightly in foil and place in a freezer-safe dish.
Thaw overnight in the refrigerator before reheating, and avoid microwaving large portions, as this can make the cauliflower watery.
Frequently Asked Questions
1. Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch, and use gluten-free Panko breadcrumbs. The gratin will remain creamy and delicious without losing texture.
2. Can I prepare this ahead of time?
Absolutely. You can assemble the gratin a day ahead, cover it tightly with plastic wrap, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes to ensure it’s heated through.
3. Can I make it vegetarian-friendly?
Yes, simply omit the bacon. To add flavor, consider sautéing mushrooms or caramelized onions for an extra savory touch. You can also sprinkle extra cheese or roasted nuts on top for texture.
4. Can I use a different cheese?
Sharp cheddar works best for its flavor and meltability, but you can experiment with Gruyère, Fontina, or a blend of cheeses for a slightly different flavor profile. Avoid low-fat cheeses, which may not melt properly.
5. How do I prevent a soggy topping?
Spraying the Panko with olive oil before baking is essential for crispiness. Avoid pouring extra cheese sauce over the Panko, and broil briefly at the end for a perfectly golden, crunchy finish without burning.
