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Creamy Cauliflower Gratin Recipe

This Creamy Cauliflower Gratin is rich, cheesy, and utterly satisfying—with tender cauliflower baked in a velvety béchamel sauce and topped with golden bubbly cheese. It's the perfect low-carb, gluten-optional side dish for cozy dinners or holiday feasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Vegetarian Main
Cuisine American Comfort, French-inspired
Servings 6
Calories 290 kcal

Equipment

  • Large saucepan
  • Whisk
  • Baking dish (9x13 inch)
  • Steamer or pot for blanching
  • Cheese grater
  • Mixing spoon
  • Oven mitts

Ingredients
  

For the Gratin:

  • 1 large head of cauliflower, cut into florets (about 6 cups)
  • 2 cups whole milk, warm
  • 1 cup heavy cream, warm
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or gluten-free alternative)
  • 1½ cups Gruyère cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon nutmeg
  • Salt & pepper, to taste
  • Optional: ½ teaspoon garlic powder or 1 garlic clove, minced

For Topping:

  • ½ cup shredded cheese (Gruyère, Cheddar, or Parmesan)
  • Optional: ⅓ cup buttered breadcrumbs or crushed pork rinds

Instructions
 

Step 1 – Preheat & Prep

  • Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish generously.

Step 2 – Blanch the Cauliflower

  • Steam or blanch cauliflower florets in salted water for 5 minutes, until fork-tender. Drain and pat dry thoroughly.

Step 3 – Make the Béchamel Sauce

  • In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add warm milk and cream, whisking constantly until thickened (about 5–7 minutes).Remove from heat and stir in 1½ cups shredded cheese, Dijon mustard, nutmeg, salt, pepper, and optional garlic.

Step 4 – Assemble & Bake

  • Place cauliflower in baking dish. Pour sauce evenly over florets. Top with remaining cheese and breadcrumbs if using.Bake for 25–30 minutes, until bubbling and golden on top.

Step 5 – Rest & Serve

  • Let sit for 5–10 minutes before serving to allow sauce to set.

Notes

  • Cheese Swap: Use sharp Cheddar, Emmental, or Fontina for a twist.
  • Make-Ahead: Assemble unbaked gratin, cover, and refrigerate up to 24 hours.
  • Keto Version: Use almond flour instead of regular flour or skip thickener and double the cheese.
  • Gluten-Free: Sub all-purpose flour with gluten-free blend or cornstarch slurry.
  • Storage: Refrigerate leftovers for up to 4 days. Reheat covered in oven or microwave.
  • Freezing: Freeze fully cooled, tightly wrapped, for up to 1 month.
Keyword béchamel cauliflower, Cauliflower gratin, cheesy cauliflower bake, gluten-free cauliflower gratin, holiday side, keto side dish, low carb gratin, vegetable casserole