I reworked chunky cauliflower florets into a plant-based Cauliflower Gratin inspired by Ina Garten, a vegetarian side that offers a surprising alternative to mac n’ cheese.
I always thought cauliflower could never replace mac n cheese, but this Cauliflower Gratin changed my mind. Using chunky cauliflower florets instead of riced pieces gives it real body and bite, and the nutty Gruyere folds into the sauce in a way that feels indulgent without being fussy.
It nods to Best Ina Garten Recipes in its confident simplicity yet it’s its own thing, imperfect and honest. I made it for a weeknight and people kept going back for more, why?
You’ll see, there’s something about the texture and those savory pockets that makes it impossible to ignore.
Ingredients
- Firm, mild flavored veggie, high in fiber and vitamin C, low in carbs.
- Creamy nutty cheese, adds protein and melty richness, it’s salty, deeply savory.
- Sharp aged cheese, punchy umami, little fat but strong flavor.
- Rich dairy duo, contributes creaminess and calories, supplies calcium and fat.
- Butter gives silkiness and browning, mostly fat, adds savory mouthfeel.
- Crunchy topping, adds texture and a toasty note, few nutrients.
- Bright little hit that lifts richness, tangy and kind of sharp.
- Warm spice, tiny amount boosts savory creaminess, slightly sweet.
- Fresh herb, light grassy note and color, adds freshness and vitamins.
Ingredient Quantities
- 1 large head cauliflower (about 2 lb), cut into chunky florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cups grated Gruyere (about 6 ounces)
- 1/2 cup grated Parmesan, plus extra for sprinkling
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter (for breadcrumbs)
- 2 tablespoons chopped fresh parsley (optional)
How to Make this
1. Preheat oven to 400°F and butter a 9×13 or 2 quart baking dish, set aside.
2. Bring a large pot of salted water to a boil, add the chunky cauliflower florets and cook 4 to 5 minutes until just tender but still holding shape, dont overcook or it will get mushy; drain well and pat dry with towels.
3. In a medium saucepan melt 3 tablespoons unsalted butter over medium heat, whisk in 3 tablespoons flour and cook 1 to 2 minutes until bubbly and slightly nutty, whisking so it doesnt brown.
4. Slowly whisk in 2 cups whole milk and 1 cup heavy cream, bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
5. Remove from heat and stir in 1 teaspoon Dijon mustard, 1/4 teaspoon grated nutmeg, kosher salt and freshly ground black pepper to taste, then fold in 1 1/2 cups grated Gruyere and 1/2 cup grated Parmesan until smooth and creamy.
6. Put the drained cauliflower into the prepared dish, pour the cheese sauce over and toss gently so florets are well coated, taste and adjust salt and pepper if needed.
7. Mix 1/2 cup panko breadcrumbs with 2 tablespoons melted butter and a little extra grated Parmesan, scatter evenly over the top for a crunchy crust.
8. Bake on the middle rack 20 to 25 minutes until bubbling and the top is golden; if you want extra browning broil 1 to 2 minutes but watch it closely so it doesnt burn.
9. Let the gratin rest 5 to 10 minutes so the sauce sets a bit, sprinkle 2 tablespoons chopped fresh parsley if using and an extra dusting of Parmesan before serving.
10. Serve warm as a rich, comforting side — this is best the day it’s made but you can reheat leftovers in the oven to keep the topping crisp.
Equipment Needed
1. 9×13 inch baking dish or 2‑quart casserole, buttered
2. Large pot for boiling the cauliflower
3. Colander plus kitchen towels to drain and pat dry
4. Medium saucepan for the cheese sauce
5. Whisk for the roux and to smooth the sauce
6. Measuring cups and spoons
7. Box grater or microplane for Gruyere and Parmesan
8. Mixing spoon or rubber spatula and a small bowl for the breadcrumb topping
9. Oven mitts (and a timer, dont forget)
FAQ
Comfort Food: Creamy Cauliflower Gratin Recipe Substitutions and Variations
- Gruyere: Swiss cheese, Comté, Fontina, or a sharp white cheddar — all melt nice and give that nutty, slightly salty flavor that Gruyere does, though cheddar will be a bit tangier
- Heavy cream: half and half for a lighter gratin, evaporated milk for richness without as much fat, or full fat canned coconut milk if you need dairy free (it’ll change the flavor a bit)
- All-purpose flour (for the roux): cornstarch or arrowroot slurry (1 tablespoon starch + 1 tablespoon cold water per 1 tbsp flour) for gluten free, or a 1-to-1 gluten free flour blend — the texture will be slightly different but still creamy
- Panko breadcrumbs: regular fine breadcrumbs, crushed Ritz or saltine crackers for extra flavor, or chopped toasted almonds/pistachios for crunch and a nutty twist
Pro Tips
– Dont skip drying the cauliflower. After draining, spread the florets on a clean towel and press gently or let them sit for 5 minutes so surface water evaporates. If they’re still soggy the sauce will get thin and the gratin turns watery.
– Warm the milk and cream a bit before adding to the roux and whisk slowly. Cold dairy makes lumps. If you do get a few lumps, a quick pass with an immersion blender or a fine sieve will save it.
– Grate the cheeses from the block and keep them cold until you need them. Pre-grated stuff melts weird. Also taste the sauce before salting because Gruyere and Parmesan already add a lot of salt.
– For a really crunchy, flavorful top, toast the panko in the butter until golden and stir in extra Parmesan and a little lemon zest. Scatter it on just before baking. If you reheat leftovers, use the oven to keep that crust crisp, dont use the microwave.
Comfort Food: Creamy Cauliflower Gratin Recipe
I reworked chunky cauliflower florets into a plant-based Cauliflower Gratin inspired by Ina Garten, a vegetarian side that offers a surprising alternative to mac n' cheese.
6
servings
486
kcal
Equipment: 1. 9×13 inch baking dish or 2‑quart casserole, buttered
2. Large pot for boiling the cauliflower
3. Colander plus kitchen towels to drain and pat dry
4. Medium saucepan for the cheese sauce
5. Whisk for the roux and to smooth the sauce
6. Measuring cups and spoons
7. Box grater or microplane for Gruyere and Parmesan
8. Mixing spoon or rubber spatula and a small bowl for the breadcrumb topping
9. Oven mitts (and a timer, dont forget)
Ingredients
1 large head cauliflower (about 2 lb), cut into chunky florets
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon Dijon mustard
1/4 teaspoon freshly grated nutmeg
1 1/2 cups grated Gruyere (about 6 ounces)
1/2 cup grated Parmesan, plus extra for sprinkling
Kosher salt and freshly ground black pepper, to taste
1/2 cup panko breadcrumbs
2 tablespoons melted butter (for breadcrumbs)
2 tablespoons chopped fresh parsley (optional)
Directions
- Preheat oven to 400°F and butter a 9×13 or 2 quart baking dish, set aside.
- Bring a large pot of salted water to a boil, add the chunky cauliflower florets and cook 4 to 5 minutes until just tender but still holding shape, dont overcook or it will get mushy; drain well and pat dry with towels.
- In a medium saucepan melt 3 tablespoons unsalted butter over medium heat, whisk in 3 tablespoons flour and cook 1 to 2 minutes until bubbly and slightly nutty, whisking so it doesnt brown.
- Slowly whisk in 2 cups whole milk and 1 cup heavy cream, bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
- Remove from heat and stir in 1 teaspoon Dijon mustard, 1/4 teaspoon grated nutmeg, kosher salt and freshly ground black pepper to taste, then fold in 1 1/2 cups grated Gruyere and 1/2 cup grated Parmesan until smooth and creamy.
- Put the drained cauliflower into the prepared dish, pour the cheese sauce over and toss gently so florets are well coated, taste and adjust salt and pepper if needed.
- Mix 1/2 cup panko breadcrumbs with 2 tablespoons melted butter and a little extra grated Parmesan, scatter evenly over the top for a crunchy crust.
- Bake on the middle rack 20 to 25 minutes until bubbling and the top is golden; if you want extra browning broil 1 to 2 minutes but watch it closely so it doesnt burn.
- Let the gratin rest 5 to 10 minutes so the sauce sets a bit, sprinkle 2 tablespoons chopped fresh parsley if using and an extra dusting of Parmesan before serving.
- Serve warm as a rich, comforting side — this is best the day it’s made but you can reheat leftovers in the oven to keep the topping crisp.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 327g
- Total number of serves: 6
- Calories: 486kcal
- Fat: 39.5g
- Saturated Fat: 22.6g
- Trans Fat: 0.3g
- Polyunsaturated: 4g
- Monounsaturated: 12.8g
- Cholesterol: 112mg
- Sodium: 518mg
- Potassium: 426mg
- Carbohydrates: 19.3g
- Fiber: 3.2g
- Sugar: 7.8g
- Protein: 18.3g
- Vitamin A: 1200IU
- Vitamin C: 73mg
- Calcium: 508mg
- Iron: 0.8mg
