Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; Salt and pepper, to taste; 2 cups milk; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 cup Gruyère cheese, grated; 1/2 cup Parmesan cheese, grated; 1/4 teaspoon nutmeg

Highlighted under: Cozy Inspiration

I love making this Sunday Roasted Cauliflower Gratin for family gatherings; it has quickly become a staple on our dinner table. With its creamy texture and cheesy flavor, it not only complements the main dishes but also steals the spotlight. The combination of roasted cauliflower, rich bechamel sauce, and a crispy cheese topping creates an indulgent experience that everyone enjoys. Plus, knowing I can prepare it ahead of time leaves me free to spend quality time with my loved ones, making it the perfect dish for leisurely Sundays.

Created by

Isadora Pembroke

Last updated on 2026-01-11T19:22:36.545Z

When I first tried making this gratin, I was amazed at how simple ingredients could come together to create something so delicious. The secret lies in roasting the cauliflower to enhance its natural sweetness before combining it with a velvety bechamel sauce. I found that roasting brings out an incredible flavor that boiling simply can’t match.

After a few attempts, I learned the importance of the cheese topping—using a blend of Gruyère and Parmesan gives it depth and a wonderful crust. It’s the little details, like baking it until the top is bubbly and golden, that make all the difference!

Why You'll Love This Recipe
Creamy, cheesy goodness that's perfect for any occasion.
Roasting the cauliflower brings out its natural sweetness.
A crispy cheese topping adds an irresistible crunch.

Mastering the Gratin Technique

The key to a perfect gratin lies in creating a smooth béchamel sauce, which is the foundation of this dish. When whisking the flour and butter, aim for a paste that’s slightly golden in color before adding the milk. This stage is crucial as it enhances the sauce's flavor and prevents a raw flour taste. Stirring continuously is essential to avoid lumps and achieve that velvety texture that hugs the cauliflower beautifully.

Another tip is to ensure the cauliflower is evenly distributed in the baking dish. This not only helps in even cooking but also allows every piece to be cloaked in the creamy sauce. As for the cheese topping, I recommend grating your own cheese if possible, as pre-grated varieties often contain anti-caking agents that can alter the melt and overall mouthfeel. A fresh, finely grated cheese will yield a better caramelization.

Ingredient Tips and Variations

Selecting the right cheese can significantly enhance the flavor of your gratin. Gruyère is an excellent choice due to its nutty and creamy profile, but feel free to experiment with other cheeses like Fontina or aged cheddar for a sharp kick. If you're looking for a lighter alternative, you can substitute part of the milk with unsweetened almond milk or another plant-based milk, although this might affect the creaminess slightly.

For a twist on the classic flavor, consider adding sautéed garlic or shallots to your béchamel; this addition enhances depth and complexity. You can also throw in some chopped fresh herbs such as thyme or parsley into the sauce for a fresh finish. If you're handling dietary restrictions, utilize a gluten-free flour blend for the béchamel, ensuring everyone can enjoy this delightful dish.

Ingredients

For the Gratin

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper, to taste
2 cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup Gruyère cheese, grated
1/2 cup Parmesan cheese, grated
1/4 teaspoon nutmeg

Instructions

Prepare the Cauliflower

Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for 20 minutes until golden and tender.

Make the Bechamel Sauce

In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes until it forms a paste. Gradually add in the milk, whisking continuously until the mixture thickens. Stir in the nutmeg and half of the Gruyère cheese until melted.

Assemble the Gratin

In a greased baking dish, layer the roasted cauliflower, then pour the bechamel sauce over it. Sprinkle the remaining Gruyère and Parmesan cheeses on top.

Bake

Bake the gratin in the preheated oven for 20 minutes or until the top is golden brown and bubbling. Let it cool slightly before serving.

Pro Tips

For a little extra flavor, consider adding cooked bacon bits or sautéed mushrooms to the cauliflower mixture before adding the sauce.

Make-Ahead Tips

This Sunday Roasted Cauliflower Gratin can be prepared ahead of time, making it a fantastic choice for gatherings. You can assemble it several hours in advance, cover it with foil, and refrigerate. When it’s time to bake, just add an additional 10-15 minutes to the cooking time to ensure it heats through evenly. Be cautious, as starting too cold can lead to uneven cooking and a soggy bottom layer.

If you're in need of quick weeknight meals, consider freezing your assembled gratin. After cooling it completely, cover it tightly with foil and store it in an airtight container. To reheat, thaw it overnight in the refrigerator, then bake as instructed. You’ll find that the flavors meld beautifully during the freezing process, giving you a dish that’s almost better the second time around!

Serving Suggestions

This gratin pairs wonderfully with roasted meats, such as garlic herb chicken or a juicy pork roast. The creamy elements balance the savoriness of the meat, making for a well-rounded meal. For a vegetarian option, serve it alongside a refreshing arugula salad dressed with lemon vinaigrette to cut through the richness of the gratin.

Don’t hesitate to elevate your presentation! When serving, drizzle a little truffle oil on top for an indulgent touch, or sprinkle freshly chopped chives for a burst of color. If you’re feeling adventurous, a light dusting of smoked paprika can introduce an unexpected yet delightful flavor dimension that complements the roasted cauliflower beautifully.

Questions About Recipes

→ Can I make this gratin ahead of time?

Yes, you can prepare the gratin up to the baking point, cover it, and refrigerate for up to a day. Just bake it when you're ready.

→ What can I substitute for Gruyère cheese?

You can use Emmental cheese or Bar cheddar as alternatives that will still provide a creamy texture.

→ Can I use frozen cauliflower florets?

Yes, but make sure to thaw and drain the frozen cauliflower before using it in this recipe to avoid excess moisture.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.