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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Cheesy cauliflower gratin with gruyere

Cauliflower Gratin

Posted by: Ari Laing

This cheesy cauliflower gratin is an easy-to-make vegetarian side dish that’s perfect for Thanksgiving. It's got lots of gruyere, Parmesan, and breadcrumbs, with a super creamy sauce. Everyone will want seconds! Vegetarian

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Posted by: Ari Laing
Cheesy cauliflower gratin with gruyere
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Cauliflower Gratin

This cheesy cauliflower gratin is an easy-to-make vegetarian side dish that’s perfect for Thanksgiving. It's got lots of gruyere, Parmesan, and breadcrumbs, with a super creamy sauce. Everyone will want seconds!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: American, French
Keyword: cauliflower au gratin, gruyere cheese, steamed cauliflower, thanksgiving side dish
Servings: 8 servings
Calories: 260kcal
Author: Ari Laing

Equipment

  • A steamer or pan with steam basket

Ingredients

  • 2 heads cauliflower cut into florets
  • 3 Tbsp unsalted butter
  • 2 large shallots diced, about ¼ cup
  • 2 cloves garlic finely chopped
  • 2 Tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup Gruyere grated, divided
  • ½ cup Parmigiano Reggiano grated, divided
  • 2 Tbsp fresh rosmary finely chopped
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • tsp nutmeg grated
  • ¼ cup breadcrumbs
  • 2 Tbsp extra virgin olive oil
  • Parsley for serving

Instructions

  • Steam the cauliflower. Preheat an oven to 400F, then spray a large rectangular baking dish with nonstick cooking spray. Place ¾" - 1" of water in a saucepan or skillet with a steamer basket on top. Bring to a boil. Place the cauliflower florets in the steam basket, reduce to medium heat, then cover and cook for 5-7 minutes. Work in batches, as needed, until all cauliflower is steamed. Drain and set aside.
  • Sauté the shallots. Melt butter over medium heat, then add 2 diced shallots. Cook 3 minutes, stirring occasionally. Add chopped garlic and cook 1 minute more.
  • Make the cheese sauce. Add ¾ cup grated Gruyere cheese, all but 2 Tbsp of the grated Parmesan, 2 Tbsp, 1 tsp Kosher salt, ¼ tsp freshly ground black pepper, and ⅛ tsp grated nutmeg. Whisk until the cheese has completely melted and the sauce is extremely smooth.
  • Add the cauliflower. Place the steamed cauliflower into the prepared casserole dish, then pour the thickened sauce on top. Toss to thoroughly coat the florets with the cheese sauce.
  • Make the topping. In a small bowl, combine remaining ¼ cup grated Gruyere, 2 Tbsp grated Parmigiano Reggiano, and ¼ cup breadcrumbs. Mix well, then sprinkle on top of the assembled gratin. Drizzle with 2 Tbsp olive oil.
  • Cook the cauliflower au gratin. Cook for 30 minutes, or until browned and bubbly on top. Sprinkle with chopped parsley, then serve immediately.

Nutrition

Calories: 260kcal | Carbohydrates: 16g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 542mg | Potassium: 564mg | Fiber: 3g | Sugar: 7g | Vitamin A: 436IU | Vitamin C: 70mg | Calcium: 353mg | Iron: 1mg
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