Roasted Cauliflower Au Gratin

5 from 119 votes

Roasted Cauliflower Au Gratin

This cauliflower au gratin recipe uses roasted cauliflower and is topped with a creamy Gruyere cheese sauce and panko for some crunch!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 295kcal

Author Yumna Jawad

Equipment

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 Gruyere divided
¼ cup panko breadcrumbs

Instructions

Preheat the oven to 425°F.
Place the cauliflower florets on a large baking sheet. Drizzle with olive oil, then season with garlic powder, salt and pepper. Toss to coat, then roast in the oven for 20 minutes, turning at the halfway point.
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 heat, season with nutmeg and mix in half the cheese.
Pour 1/3 of the sauce on the bottom of an 8x11 baking dish. Place the roasted cauliflower on top and then pour the rest of the sauce evenly on top. Sprinkle the remaining half of the grated cheese and bread crumbs 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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge, but the consistency is best if eaten the first day. To reheat, place in the microwave for a minute or in the oven at 350°F for 5 minutes. I would not recommend freezing the dish though.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Use other types of shredded cheese in place of gruyere if you'd prefer. Since this recipe is French in origin, gruyere is the traditional cheese use, but it works well with mozzarella and/or parmesan cheese.
Instead of milk, you can use dairy-free milk like unsweetened almond milk.
Instead of butter, you can use olive oil.
To make it gluten-free, you can use almond flour or a GF 1:1 mix. Here's an excellent post on how to make gluten-free roux.

Nutrition