Cauliflower Gratin

There’s a kind of quiet magic in cauliflower gratin. The smell alone – that warm, toasty buttery scent drifting from the oven, almost melting into the sharpness of cheese – it sort of slows the day down in the best way. The top gets just the right kind of golden, speckled and crisp, while underneath it’s all soft and mellow and comforting. I don’t even think you need to explain why it’s good. You just taste it, and it makes perfect, lovely sense.

Why You’ll Crave It

• Cheesy, creamy, and cozy – it hits that nostalgic sweet spot without being too heavy.
• The cauliflower gets buttery-soft but never mushy, with just a little bite left if you time it right.
• You can dress it up or down – serve with roast chicken or just a big leafy salad.
• It reheats surprisingly well (and frankly, sometimes tastes better the next day).
• Comfort food that doesn’t feel like a giant indulgence. There’s balance here.

The first time I made this, I forgot the nutmeg – and even so, my sister went back for thirds.

What You’ll Need

• Cauliflower: 1 medium head, trimmed and cut into bite-size florets – not too small or it falls apart
• Butter: 30 grams – real butter if you can, unsalted
• All-purpose flour: 30 grams, just enough to make your roux
• Milk: 500 milliliters cold whole milk – helps keep the sauce silky
• Grated cheese: 150 grams – I love Gruyère, but sharp Cheddar works beautifully too
• Salt & pepper: to taste – start gentle, adjust after the sauce comes together
• Nutmeg: just a pinch (optional, but it does bring something quietly wonderful)
• Breadcrumbs: a few tablespoons for that golden crust

Easy How-To

Get the oven going and prep the cauliflower

Start by preheating the oven to 200°C (or 400°F). Cut the cauliflower into florets – not too perfect, but try to get them around the same size so they cook evenly. Set them aside while you boil a little water.

Blanch the florets

Bring a large pot of salted water to a boil. Drop in the florets and let them simmer for about 10 minutes. You want them tender, but not falling apart. Then drain and let them steam-dry a bit in the colander while you make the sauce.

Make the béchamel

In a medium saucepan, melt the butter over medium heat – don’t rush it. Once melted, whisk in the flour till it looks smooth and soft, like paste. Keep whisking for a minute or two so it doesn’t taste floury later. Slowly pour in the milk, a little at a time, stirring constantly. If a few lumps sneak in, don’t panic – you can whisk them away. Let it thicken till it coats the back of your spoon. Then stir in the cheese, let it melt, and season with salt, pepper, and that pinch of nutmeg if you’re using it.

Assemble the gratin

Arrange the cauliflower in a baking dish – snug but not packed. Pour your cheese sauce all over it, getting it into the edges. Sprinkle breadcrumbs evenly across the top, maybe even a little extra cheese if you’re in the mood.

Bake until golden-bubbly

Pop it into the oven for about 20 minutes, maybe a few more if you like a darker crust. When the top is golden, the sauce is bubbling up at the sides, and everything smells almost too good to wait for – it’s ready. Let it rest for 5–10 minutes before digging in. It’s worth waiting.

Good to Know

• If your sauce gets lumpy, don’t toss it – a quick blitz with an immersion blender brings it right back.
• Use stale bread for the topping if you have it – pulsed into rough breadcrumbs, it gives a lovely rustic crunch.
• I’ve accidentally dropped in double the cheese before. No regrets.

Serving Ideas

• Serve alongside roast chicken or beef for a classic, hearty meal.
• Scoop it over some warm grains like farro or barley for a cozy lunch.
• Add a lightly dressed green salad for a beautiful balance of richness and freshness.

Top Tricks

• Grate your own cheese – pre-shredded doesn’t melt the same and has added starch that makes things a bit gritty.
• Let your sauce rest a minute before pouring it on the cauliflower – it thickens as it sits.
• Use a shallow baking dish for more crispy edges and faster baking.

Frequently Asked Questions

Can I use frozen cauliflower for the gratin?

Yes, absolutely. Just thaw it thoroughly and pat it dry with paper towels so the sauce doesn’t get watery.

What cheese works best for cauliflower gratin?

Gruyère is classic for a reason – nutty, smooth, melty. But sharp white cheddar makes it punchy and rich. Even a bit of Parmesan mixed in the topping adds depth.

Can I make this vegan?

You can try. Use plant butter and your favorite milk alternative, plus a cashew-based or store-bought vegan cheese. It won’t be quite the same, but it still works surprisingly well.

Is the nutmeg really necessary?

No – but that little hint of warm spice makes the sauce feel a bit more special. Just a tiny pinch goes a long way.

How long does it keep?

You can store leftovers in the fridge for 2–3 days. Reheat in the oven if you can, uncovered, to get the top crisp again.