Cauliflower Au Gratin
Updated Oct 06, 2025
This easy cauliflower au gratin recipe is made with a head of cauliflower that is roasted in the oven in a Gruyerรจ cheese sauce and has a crispy panko topping.
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You’ll love my cauliflower au gratin!
Cauliflower au gratin (or simply Cauliflower Gratin) is my twist on a classic potato gratin. I’m always looking for ways to add more veggies to my table, and this cauliflower au gratin recipe is one of my go-tos: the cauliflower is coated in a creamy, cheese sauce, topped with crispy breadcrumbs, and baked until browned and bubbly…. so good!
Happy Cooking!
– Yumna
Cauliflower Au Gratin Ingredients
- Cauliflower: Read my tips on how to cut cauliflower. You can also buy pre-cut florets, but I don’t recommend using frozen cauliflower.
- Gruyère cheese: You can also try mozzarella, fontina, Parmesan, or asiago.
- Panko breadcrumbs: You can also use gluten-free panko breadcrumbs.
- Olive oil: Avocado oil or vegetable oil work if that’s what you have.
- Butter: I recommend unsalted butter so you can control the amount of salt in the recipe.
- All-purpose flour: You can also use gluten-free flour.
- Milk: I recommend whole milk for the best flavor, but low-fat works. If you use non-dairy milk, make sure it’s unsweetened.
- Seasonings and spices: Garlic powder, nutmeg, salt, and pepper.
How to Make Cauliflower Au Gratin
Roasted Cauliflower Au Gratin Recipe
This easy cauliflower au gratin recipe is made with a head of cauliflower that is roasted in the oven in a Gruyerè cheese sauce and has a crispy panko topping.
Video
Ingredients
- 1 large head cauliflower cut into florets
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon nutmeg
- 1 ½ cups freshly grated Gruyerè cheese divided
- ¼ cup panko breadcrumbs
Instructions
- Preheat the oven to 425°F.
- Place the cauliflower florets on a large baking sheet lined with parchment paper. Drizzle with olive oil, then season with garlic powder, salt, and pepper. Toss to coat, then roast in the oven for 20 minutes, turning halfway through.
- Meanwhile, melt the butter in a small saucepan over low heat. Add the flour, stirring constantly with a whisk or wooden spoon until well-blended. Slowly whisk in the warm milk and stir until the mixture thickens, about 3–5 minutes.
- Remove from the heat, season with nutmeg, and mix in half of the cheese.
- Pour ⅓ of the sauce on the bottom of an 8×11-inch baking dish. Add the roasted cauliflower, then pour the rest of the sauce evenly on top. Sprinkle the remaining half of the grated cheese and breadcrumbs on top, alternating between them to form layers.
- Lower the oven temperature to 375°F and bake for 25–30 minutes, or until the top is browned and bubbly.
Equipment
Notes
- My Top Tip: Watch the roux carefully. The butter–flour mixture can burn quickly! If it does, I recommend starting over. Burnt roux throws off the flavor of the whole dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1 minute, or in the oven at 350ºF for 5 minutes.
Nutrition
Serving: 1.5cups, Calories: 295kcal, Carbohydrates: 15g, Protein: 16g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 56mg, Sodium: 521mg, Potassium: 582mg, Fiber: 3g, Sugar: 7g, Vitamin A: 562IU, Vitamin C: 67mg, Calcium: 471mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Watch the roux carefully. The butter–flour mixture can burn quickly! If it does, I recommend starting over. Burnt roux throws off the flavor of the whole dish.
- Grate the cheese yourself. Store-bought shredded cheese often has anti-caking agents, which can prevent the cheese from melting well. Plus, blocks of cheese are less expensive.
- Let it sit for a few minutes before serving. This way, it won’t fall apart when you serve it.
Serving Ideas
- Mains: Rosemary Roasted Whole Chicken, Air Fried Turkey Breast, One-Pan Chicken and Potatoes
- Salads: Fall Harvest Salad, Pear Salad with Candied Walnuts, Broccoli Salad
- Veggies: Smashed Brussels Sprouts, Sautéed Spinach, Roasted Cabbage
More Cauliflower Recipes
- Cauliflower Mashed Potatoes
- Cauliflower Casserole
- Cauliflower Pizza Crust
- Cauliflower Waffles
- Cauliflower Alfredo
- Cauliflower Salad
- Grilled Cauliflower Steaks
- Oven-Roasted Cauliflower
- Cauliflower Fried Rice
- Mediterranean Cauliflower Rice
This Cauliflower Gratin recipe was originally published on March 6, 2017. It was recently updated with new photos, step-by-step images, ingredient substitutions, and tips to better help you make the recipe.
Comments
Would I have to adjust the ingredients if I used a 9 X 13 pan? Iโm making this tomorrow morning and I could not find an 8 X 11 pan.
No, a 9×13 pan will work with no changes! Enjoy!!
Can you make a day ahead? Can you use frozen cauliflower and not roast it?
You could use frozen cauliflower that you boil first until tender, but roasting it adds much more flavor. You can assemble this a day ahead and bake it right before serving.
Healthy and delicious
Thank you so much!
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