Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup heavy cream; 1 cup shredded sharp cheddar cheese; 1 cup shredded Gruyère cheese; 1/2 teaspoon garlic powder; 1/4 teaspoon nutmeg; 1/2 cup breadcrumbs; 2 tablespoons fresh parsley, chopped (for garnish)

Highlighted under: Baking & Desserts

I love elevating simple ingredients into something extraordinary, and this Sunday Roasted Cauliflower Gratin does just that. When I first made it, I was amazed at how the combination of roasted cauliflower and creamy cheese transforms into a comforting, cheesy dish that's perfect for a cozy family dinner. The secret lies in roasting the cauliflower until it caramelizes, bringing out a depth of flavor that blends beautifully with the rich, cheesy sauce. Ready in just 45 minutes, this dish has quickly become a staple in my weekend menu!

Created by

Madison Cole

Last updated on 2026-01-12T01:07:10.354Z

When creating this recipe, I wanted to highlight the natural sweetness of cauliflower while keeping it indulgent. Roasting the cauliflower first not only enhances its flavor but also provides a lovely texture contrast with the creamy sauce. It took a couple of attempts to get the perfect balance of cheese, but now I can confidently say that this gratin is a crowd-pleaser!

One of my favorite tips is to use a mix of cheeses to elevate the dish. A combination of sharp cheddar and creamy Gruyère adds a wonderful depth. Don’t forget to sprinkle some breadcrumbs on top for that delightful crunch. It’s finishing touches like these that make all the difference and have everyone reaching for seconds.

        Why You Will Love This Recipe
        Creamy, cheesy goodness with a hint of nutty flavor from roasted cauliflower
Perfect for family gatherings or special occasions
A comforting dish that can easily become a healthy staple

      

Mastering the Roasting Technique

Roasting the cauliflower to perfection is crucial in achieving the rich flavors in this gratin. Start by cutting the cauliflower into evenly sized florets to ensure uniform roasting. Tossing them in olive oil before placing them on the baking sheet helps promote even browning. Watch for a light golden color and a fork-tender texture, which usually takes about 25 minutes. If you prefer added char, turn on the broiler for the last 2-3 minutes, ensuring you monitor closely to avoid burning.

You can experiment with different spices during the roasting phase to enhance the flavor profile. A sprinkle of paprika or cumin can add a subtle warmth. Just remember, too many spices might overshadow the nuttiness of the cauliflower, so keep it minimal. Once roasted, the florets should have a slightly crisp exterior while remaining tender, setting the perfect stage for the creamy cheese sauce that follows.

The Art of Cheese Sauce

Creating the cheese sauce is where the magic really happens, and the key is to control the heat. Start by gently heating the heavy cream; if it boils too aggressively, it can separate and become grainy. Keep the heat at medium or medium-low, allowing the cream to thicken gradually without burning. Adding garlic powder and nutmeg not only enhances the overall flavor but also complements the sharpness of the cheeses beautifully. Stir consistently until the sauce is glossy and smooth.

For the cheeses, I recommend using a high-quality sharp cheddar and Gruyère for their melting properties and depth of flavor. If you're looking for a lighter option, you could substitute half of the heavy cream with a mixture of milk and Greek yogurt for added protein. Just be cautious when reheating the sauce after it's made; return it to low heat and stir to avoid separation.

Serving and Storage Tips

This gratin not only shines as a stand-alone dish but also pairs wonderfully with a variety of proteins. I often serve it alongside roasted chicken or grilled steak for a hearty meal. You can also scale the recipe up for gatherings by doubling the ingredients; just ensure you use a larger baking dish to maintain even cooking. If you’re preparing ahead, you can roast the cauliflower and make the cheese sauce separately in advance. Assemble and bake shortly before serving for the best texture.

Leftovers can be stored in an airtight container for up to three days in the refrigerator. When reheating, cover with foil and warm in a low oven at 350°F (175°C) for about 15-20 minutes to preserve the creamy texture. You can also freeze the assembled gratin before baking; just remember to thaw it in the fridge overnight before popping it into the oven.

Ingredients

For the Gratin

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper to taste
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
1/2 cup breadcrumbs
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Roast the Cauliflower

Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25 minutes, or until golden brown and tender.

Prepare the Cheese Sauce

In a saucepan over medium heat, combine heavy cream, garlic powder, and nutmeg. Bring to a simmer, then add both cheeses, stirring until melted and smooth. Season with salt and pepper to taste.

Assemble and Bake

In a baking dish, combine the roasted cauliflower with the cheese sauce, mixing well. Top with breadcrumbs and put it back in the oven for an additional 10 minutes, or until the top is golden and bubbly.

Garnish and Serve

Remove from the oven, let it cool for a few minutes, then garnish with fresh parsley before serving.

Pro Tips

For an added kick, consider incorporating some crumbled bacon or a dash of hot sauce into the cheese sauce. This will elevate the flavors and add a satisfying crunch to each serving.

Ingredient Substitutions

One of the beautiful aspects of this Sunday Roasted Cauliflower Gratin is its versatility. If you're looking to switch up the cheeses, feel free to replace Gruyère with Monterey Jack or Fontina for a milder flavor profile. Additionally, if you're aiming for a lower-fat version, try using reduced-fat cheese or a blend of cheeses with lower fat content. Just keep in mind that lower-fat options may not melt as smoothly, so mix with a little cream for better results.

For those with dietary restrictions, consider substituting the heavy cream with a plant-based alternative such as coconut cream or almond milk mixed with a little cornstarch to help thicken. This will give you a slightly different flavor but will keep the gratin deliciously creamy.

Variations to Try

Feel free to add depth to your gratin by incorporating other vegetables. Spinach, broccoli, or even some roasted garlic can elevate the dish further. Just be sure to sauté any additional veggies before mixing them in, as this will enhance their flavors and avoid adding excess moisture to the gratin.

For a crunchy twist, consider mixing in some cooked bacon or ham bits with the cauliflower before combining it with the cheese sauce. This adds savory notes and texture that pairs beautifully with the creamy base. If you enjoy spice, adding a dash of cayenne pepper or crushed red pepper flakes can provide a nice kick to the dish.

Questions About Recipes

→ Can I use frozen cauliflower instead of fresh?

Yes, but be sure to thaw and drain excess moisture before roasting.

→ Is there a way to make this recipe vegetarian?

Absolutely! This recipe is naturally vegetarian as it contains no meat.

→ Can I prepare this gratin in advance?

Yes, you can prepare it ahead of time and then reheat in the oven before serving.

→ What can I serve with this gratin?

This dish pairs wonderfully with a simple salad or as a side to roasted meats.