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 Gruyerè 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.
Did You Make This Recipe?
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? I’m 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!
I’m planning on making this tonight. My cauliflower is a bit small, so was thinking about supplementing with frozen broccoli. Should I roast that as well? Thanks!
Can’t wait for you to make this! Yes, that should work!
This was so good and so easy, every one of your recipes we’ve tried has been a winner! I LOVE cauliflower so was excited to make this and it was delicious! Made it gluten free by using cornstarch and gf panko, everything else as written.
Exquisite and creamy dish. The best to make kids love coliflower.
Thank you so much! So glad the kids also enjoyed!!
Thank you so much! Next time, try simmering it down for longer to thicken the sauce up.
This is a great recipe! So easy to make and so delicious. For the past 2 years I have been making it for Thanksgiving instead of my usual Mac and Cheese. My family absolutely love it and there is never any left overs. Thank you for another amazing recipe!
Awww love that you’ve been making it for past 2 years! Thank you 🙂
This recipe is so so good! As a lactose free, gluten free foodie, I appreciate the super easy tweaks to make this doable for me. I substituted dairy free cream for the milk, used gluten free flour, and topped with crumbled Parmesan crisps. Everyone loved it—even those without dietary restrictions! Thank you so much for your incredible recipes!
Love that you were able to make it work with the dairy-free gluten-free recommendations. Thanks so much for your feedback!
If I bake the florets earlier in the day (before cooking a turkey) and then finish the recipe later will it still come out the same or should I cook the whole recipe earlier and just reheat it when serving everything?
I think it’s a great idea to cook the florets before the turkey and then finishing it off with the cheese before serving. It will come out best then!
Great recipe! Liked it better roasted than the boiled cauliflower recipes! Made it twice. Both times big hit with the whole family!
Yay, I’m so glad to hear that! Thank you!
Love love love. Another great recipe Yumna! This is the 3rd recipe I tried of yours three days in a row. Keep up the great work
Aww, I’m so glad to hear it. Thank you so much! 🙂
The roasted cauliflower together with the nutty creamy taste is a super delicious dish.