Name: Cauliflower Gratin
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 tablespoons unsalted butter (divided use); 3/4 cup panko breadcrumbs; 2 to 3 pounds cauliflower (about 1 large head, cut into florets); 2 cloves garlic (minced); 2 tablespoons all-purpose flour; 2 cups whole milk; 5 ounces cream cheese (room temperature); 1/4 cup freshly grated cheddar cheese; 1/4 cup freshly grated parmesan cheese; Juice and zest from 1/2 lemon (approximately 1 tablespoon juice); 1/2 teaspoon paprika; 3/4 teaspoon fine sea salt; Ground black pepper (to taste); 1-2 teaspoons chopped fresh parsley (for garnish)

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Transform your cauliflower into a decadent, cheesy side with this easy cauliflower gratin. It’s ready in just 30 minutes!

A white baking dish with a wooden spoon scooping into a cauliflower and breadcrumb casserole, garnished with chopped herbs.

Over the years I’ve come to enjoy cauliflower more and more as I’ve tried it different ways. The mild vegetable can take on a variety of flavors, which means you can turn it into both pickled cauliflower and cauliflower tacos with excellent results.

Roasting cauliflower tossed in spices is usually my go-to, but when I want to elevate our side dishes I turn to this simple cauliflower gratin.

I’m obviously a huge fan of potato gratin (who isn’t?) and this easy recipe takes its cue from that classic. Tossed in a quick cheese sauce, topped with breadcrumbs, and baked until bubbly, cauliflower gratin deserves a place at your table this holiday season — and beyond!

Ingredients for cauliflower gratin

Full list of ingredients including quantities is located in the recipe card.

Ingredients displayed on a surface: cauliflower, milk, lemon, parsley, cream cheese, white cheddar, parmesan, garlic, flour, butter, bread crumbs, and paprika.

You’ll need:

Cauliflower
Butter
Panko bread crumbs
Garlic
Flour
Milk
Cream cheese
Cheddar cheese
Parmesan cheese
Lemon
Paprika
Salt and pepper
Parsley

You can use fresh or frozen cauliflower for this recipe. If using frozen, make sure it is completely thawed. You’ll boil it briefly, and thawed cauliflower will cook quicker than frozen.

Any variety of cauliflower can be used, but keep in mind that the vibrant color on purple, cheddar, or romanesco cauliflower will fade during the cooking process, and doesn’t always look as appetizing!

I recommend using a sharp white cheddar cheese in this recipe. The bold flavor amps up the taste of the gratin.

A casserole dish with a baked crispy topping, garnished with herbs, sits next to a wooden spoon and checkered cloth.

How to make this recipe

Move your oven rack to the upper middle shelf, and preheat the oven to 425°F.

Place 2 tablespoons of the butter into a microwave-safe bowl. Microwave for 30 seconds to melt, then stir in the panko with a pinch of salt and pepper until evenly mixed.

A bowl of breadcrumbs on a light surface, next to a black spoon and a checkered cloth.

A white colander filled with cauliflower florets next to a checkered dish towel on a light surface.

Bring a large pot of salted water to boil. Add the cauliflower and boil for about 5 minutes. You want the cauliflower to be tender, but still slightly firm and not falling apart. Drain well, then pat the cauliflower dry with a clean kitchen towel. Arrange the cauliflower evenly in a 9×13-inch casserole dish.

Add the remaining butter to a saucepan and set over medium heat. Once melted, add the garlic, cooking for 30-60 seconds. Stir in the flour and cook for 1 minute. Whisk in the flour, breaking up any lumps.

A saucepan with white sauce and a whisk inside is placed on a checkered cloth.

A saucepan with creamy white sauce and a stirring spoon inside, placed on a checkered cloth.

Increase the heat to high and bring to a boil while whisking constantly. Continue to whisk until the mixture is thickened — this will take about 5 minutes.

The sauce can thicken very quickly, so don’t be tempted to walk away! Whisking continuously will help create a smoother sauce as it thickens.

Remove the sauce from the heat and stir in the cream cheese, cheddar, parmesan, lemon zest and juice, salt, and pepper. Mix until the cheeses are melted and the sauce is smooth.

Pour the cheese sauce over the cauliflower in the baking pan. Scatter the panko evenly over the top, then sprinkle on the paprika.

A rectangular baking dish filled with breadcrumb-topped casserole sits next to a folded checkered cloth.

A rectangular baking dish with a golden-brown, crumb-topped casserole, placed next to a checkered cloth.

Bake for 12-15 minutes, until the cauliflower is tender, panko is golden brown, and the sauce is lightly bubbly.

Garnish with fresh chopped parsley and serve.

A bowl of baked cauliflower with breadcrumbs and herbs beside a partially served casserole dish on a gray surface with a checkered cloth.

Recipe tips

Make sure to cut the cauliflower florets into bite-size pieces. Not only does this make it easier to eat, it also helps the cheese sauce really coat and get in between the cauliflower.

If you are cutting from a whole head of cauliflower, it is easiest to flip over the head and cut out the core before cutting into florets. Cutting from the bottom will also create less mess.

Instead of paprika, you can use ground cayenne pepper for a kick. Reduce the amount to 1/4 teaspoon or less.

Gruyere cheese is a good substitute for the cheddar. It melts very well, but note that it is milder in flavor than sharp white cheddar.

Baked dish with golden breadcrumbs in a ceramic dish; a wooden spoon serves a portion into a bowl. Garnished with parsley, a fork rests nearby on a checkered cloth.

Want to try another delicious gratin? Make asparagus gratin!

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