Cauliflower Gratin

5 from 5 votes

Make this for an impressive side to any meal of for a meatless main dish. Use one of the cheeses listed below or substitute your own but it should be a sharp cheese.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish or Vegetarian Main Dish

Servings: side portions

Calories: 205kcal

Author: Good Dinner Mom

Ingredients

1 small head cauliflower, cut into florets (about 6 cups)
4 Tbsps butter
3 Tbsps all-purpose flour
1 ½ cups milk
Sea salt and ground pepper, to taste
¼ tsp teaspoon ground nutmeg, or more to taste
1 cup grated Swiss cheese, divided
¼ cup shredded parmesan

Instructions

Preheat the oven to 425 degrees F.
Place cauliflower florets on a microwave-safe plate and cover with wet paper towel.
1 small head cauliflower,
Microwave on high for about 5 minutes, until crisp-tender.
Place the cauliflower in a single layer into an 8x8 inch baking dish.
Melt butter in a small sauce pan over medium heat.
4 Tbsps butter
Add flour and whisk until it makes a bubbly paste.
3 Tbsps all-purpose flour
Gradually add milk and stir until the sauce becomes thick and creamy.
1 ½ cups milk
Remove from heat and add salt, pepper, nutmeg and ½ cup of the Swiss cheese. (Do not add the parmesan yet.)
Sea salt and ground pepper,, ¼ tsp teaspoon ground nutmeg,, 1 cup grated Swiss cheese,
Spoon the sauce over the cauliflower florets and sprinkle with remaining ½ cup Swiss cheese as well as the ¼ cup Parmesan cheese.
¼ cup shredded parmesan
Bake uncovered for 15 to 20 minutes until the cheese sauce is soft and slightly golden.

Notes

For extra melty cheese, add ¼ cup shredded mozzarella to the sauce for a stretchier, creamier texture.
You can experiment with extra sharp cheese, Pepper Jack cheese, or mild cheddar, if you don't like sharp cheese.
The Cauliflower Gratin can be refrigerated for up to two days and reheated in a 400F degree oven, covered in foil.
Feel free to replace half of the cauliflower with broccoli for a colorful gratin. Broccoli and cauliflower pair so well together! If you make this combo gratin, I'd replace the nutmeg with either ground mustard or some red pepper flakes.

Nutrition