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A creamy, golden-brown Cauliflower Gratin Cheesy Bake being scooped out of a white baking dish with a wooden spoon.

Cauliflower Gratin Cheesy Bake

This recipe shows you how to make a cheesy baked cauliflower gratin. You roast the cauliflower first, then cover it in a homemade cheese sauce and bake until bubbly.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • 1 large head cauliflower cut into florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Cheese Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/4 teaspoon nutmeg
  • 1.5 cups freshly grated Gruyère cheese divided
  • 1/4 cup panko breadcrumbs

Equipment

  • Rectangular Ceramic Baking Dish – 8x11
  • Aluminum Sheet Pans
  • Ceramic Nonstick Cookware Set
  • Knife Block Set
  • Cutting board
  • Measuring cups and spoons
  • Balloon Whisk

Method
 

  1. Preheat the oven to 425ºF.
  2. 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.
  3. 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.
  4. Remove from the heat, season with nutmeg, and mix in half of the cheese.
  5. Pour 1/3 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.
  6. Lower the oven temperature to 375ºF and bake for 25–30 minutes, or until the top is browned and bubbly.

Notes

Watch the roux carefully. The butter–flour mixture can burn quickly. If it burns, start over because burnt roux affects the flavor of the dish. 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.