Cauliflower Gratin

This Cauliflower Gratin is rich, creamy, and topped with a golden, bubbly cheese crust. It’s an easy, comforting side dish that’s perfect for holiday meals or weeknight dinners.

Ingredients

For the Cauliflower

• 1 large head cauliflower, cut into florets
• 1 teaspoon salt (for boiling water)

Cheese Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups (480 ml) whole milk
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ cups (170 g) shredded sharp cheddar cheese
• ½ cup (50 g) grated Parmesan cheese

Topping

• ½ cup (50 g) panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the cauliflower florets for 4–5 minutes until just tender. Drain well and pat dry.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
4. Gradually whisk in the milk until smooth. Cook for 3–5 minutes, stirring constantly, until the sauce thickens.
5. Stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper.
6. Remove the pan from the heat and stir in the cheddar and Parmesan until melted and smooth.
7. Arrange the cauliflower in the prepared baking dish and pour the cheese sauce evenly over the top.
8. In a small bowl, mix the breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over the cauliflower.
9. Bake for 25–30 minutes, until the topping is golden brown and the sauce is bubbling.
10. Garnish with fresh parsley and serve hot.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Servings: 6

Tips

• Drain the cauliflower thoroughly to prevent a watery gratin.
• For extra flavor, use a blend of cheddar, Gruyère, or mozzarella.
• Add cooked bacon, ham, or sautéed mushrooms for a heartier version.
• For a low-carb option, omit the breadcrumbs and top with extra cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven until hot and bubbly.