Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 6
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 Gruyère cheese; 1 cup shredded cheddar cheese; 1 tablespoon Dijon mustard; 1/4 teaspoon nutmeg; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons melted butter; 1 tablespoon chopped parsley (optional)

Highlighted under: Baking & Desserts

I love making Sunday Roasted Cauliflower Gratin for a cozy family dinner. This dish is not only easy to whip up, but it also brings a touch of elegance to our weekend meals. The creamy cheese sauce perfectly complements the roasted cauliflower, and the crispy topping gives it that satisfying crunch. It’s the perfect vegetarian option that even my meat-loving friends can't resist, making it a favorite in my household. I can’t wait for you to try it and enjoy every cheesy bite!

Created by

Marina Lowe

Last updated on 2026-01-12T01:22:17.983Z

When I first decided to make roasted cauliflower gratin, I was skeptical about whether my family would enjoy it. To my surprise, they absolutely loved it! The rich flavors and creamy texture really elevate the humble cauliflower into something everyone craves. What I discovered is that roasting the cauliflower before mixing it into the sauce really enhances its natural sweetness.

In addition, using a combination of cheeses creates depth and complexity that truly makes this dish special. I recommend adding a hint of nutmeg to the cheese sauce for an extra layer of flavor. It’s a dish that has quickly become a staple in my kitchen!

        Why You Will Love This Recipe
        Creamy, cheesy goodness that warms the soul
Nutty flavor from roasted cauliflower elevates the dish
Ideal for both weeknight dinners and special occasions

      

Choosing the Right Cauliflower

When selecting your cauliflower, look for a large head that is firm and heavy for its size, with tight florets and bright green leaves. This ensures maximum freshness and flavor. If the cauliflower has brown spots or yellowing leaves, it's best to pass on it. You can use either white or purple cauliflower for a fun twist; the purple variety adds a bit of color to your dish without changing the flavor significantly.

Additionally, for a more intense roasted flavor, consider letting the cauliflower sit with olive oil, salt, and pepper for about 15 minutes before roasting. This helps to enhance its taste as it absorbs the seasonings, resulting in a deeper flavor profile that pairs beautifully with the creamy cheese sauce.

Perfecting the Cheese Sauce

The cheese sauce is the heart of the gratin, so using high-quality cheese is essential. Gruyère cheese melts beautifully and lends a nutty flavor, while sharp cheddar adds a tangy profile that contrasts with the creaminess. If you want to experiment with different cheeses, try adding Fontina or Monterey Jack; just be mindful of their melting properties to achieve that luscious, gooey texture.

When preparing the cheese sauce, keep the heat on medium to avoid curdling the cream. As you stir in the cheeses, it should transform into a smooth, glossy mixture. If your sauce is too thick, you can thin it out with a splash of milk or additional cream. Proper seasoning with nutmeg, salt, and pepper enhances the overall flavor, so taste as you go.

Making Ahead and Serving Suggestions

This gratin can easily be prepared a day in advance. After mixing the roasted cauliflower with the cheese sauce, cover it tightly and refrigerate. When you're ready to serve, simply sprinkle the breadcrumb topping on and bake directly from the fridge, adding a few extra minutes to the baking time if necessary. This is a great time-saver for Sunday family dinners or any gathering.

For serving, consider pairing this gratin with a side salad or crusty bread for a more complete meal. A fresh arugula salad drizzled with lemon vinaigrette pairs beautifully, cutting through the richness of the creamy dish. You can also add a sprinkle of fresh herbs, like thyme or chives, on top just before serving to brighten the flavors.

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 Gruyère cheese
1 cup shredded cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon nutmeg

For the Topping

1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons melted butter
1 tablespoon chopped parsley (optional)

Instructions

Preparation Steps

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 and roast for 25 minutes until golden and tender.

Make the Cheese Sauce

In a saucepan over medium heat, warm the heavy cream. Stir in the Gruyère and cheddar until melted, then add the Dijon mustard, nutmeg, and season with salt and pepper.

Combine and Top

In a baking dish, mix the roasted cauliflower with the cheese sauce. In a bowl, combine breadcrumbs, Parmesan, melted butter, and parsley. Sprinkle the mixture over the cauliflower.

Bake

Bake in the oven for 15 minutes until the topping is golden brown and crispy.

Serve and Enjoy

Pro Tips

For added flavor, consider roasting garlic cloves alongside the cauliflower to blend into the cheese sauce.

Troubleshooting Common Issues

If you find that your gratin isn't browning as expected, it could be due to insufficient heat or a lack of butter in the topping. Make sure your oven is preheated adequately and consider broiling it for the last few minutes for that perfect golden crust. Keep a close eye to prevent burning.

In case the cheese sauce is too lumpy, it’s likely that the cheese was added too quickly or the cream was too hot. To salvage it, whisk the sauce over low heat until it smooths out, or blend it briefly with an immersion blender for a creamy consistency.

Storing and Reheating Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. This dish reheats beautifully; simply cover it with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. This prevents the topping from becoming too soggy while ensuring the center is hot.

For longer storage, you can freeze the gratin before baking. Wrap the dish tightly in plastic wrap and then in foil, and it can last for up to three months. To bake from frozen, remove the wrap, cover it with foil, and bake at 375°F (190°C) for about an hour, then remove the foil in the last 15-20 minutes to allow for browning.

Questions About Recipes

→ Can I use other vegetables?

Yes, you can substitute or add vegetables like broccoli or Brussels sprouts for variety.

→ Is this dish suitable for freezing?

Yes, you can freeze the gratin before baking. Just thaw and bake when ready to serve.

→ Can I make it gluten-free?

Absolutely! Use gluten-free breadcrumbs for the topping to make the dish gluten-free.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.