How To Feed A Loon

  • About Us
  • Recipe Index
    • Appetizers
    • Asian
    • Breads and Doughs
    • Cajun / Creole / Louisiana
    • Breakfast / Brunch
    • Comfort Food
    • Delectable Desserts
    • Entrees / Mains
    • Instant Pot
    • Italian
    • Pizza
    • Rubs, Spices and Sauces
    • Soups & Salads
    • Sides
    • Seafood
    • Southern
    • Mexican / Tex-Mex / Cal-Mex
    • Thanksgiving
    • Vegetarian
  • Videos
    • Recipe Videos
    • Web Stories
  • Work With Us
  • Contact
  • **Premium Access**
  • Recipes
menu icon
go to homepage
  • 4th of July
  • Recipes
  • About Us
  • Work With Us
  • Premium
subscribe
search icon
Homepage link
  • 4th of July
  • Recipes
  • About Us
  • Work With Us
  • Premium
×
Home » Recipe Index » Comfort Food

Creamy Cauliflower Gratin

Published: Apr 5, 2023 · Modified: Mar 23, 2025 by Kris Longwell · This post may contain affiliate links

213 shares
  • Share
  • Tweet
  • Bluesky
Jump to Recipe Jump to Video Print Recipe
A white dinner plate filled with a serving of cauliflower gratin next to green beans and slices of cooked ham.

Creamy Cauliflower Gratin is creamy, cheesy, and loaded with tender pieces of fresh cauliflower. The breadcrumb topping adds a wonderful crunch to the velvety filling. It’s a wonderful side dish for any occasion, but it’s especially fantastic for a holiday feast alongside a slow-cooker spiral ham or oven-roasted turkey.

Creamy cauliflower gratin in an oval baking dish with some of it gone.

🍶Recipe Ingredients

The humble ingredients for creamy cauliflower gratin blend seamlessly to create an irresistible dish that is rich, comforting, and full of flavor, making it a standout side for any meal. Find ingredient notes (including substitutions and variations) below.

A colorful collage of ingredients for creamy cauliflower gratin, featuring fresh cauliflower florets, creamy cheese, butter, heavy cream, garlic, breadcrumbs, and seasonings, all arranged on a wight background.

🧈 Substitutions and Variations

  • Flavor Enhancers – Chopped onions, fresh thyme, and lemon juice don’t add an overpowering taste, but they add depth to the flavor profile. You can substitute dried thyme, but you’ll only need half the amount.
  • Dairy – Butter is ideal for sautéing the vegetables. Olive oil or vegetable oil can be substituted. Gruyére is a creamy cheese that adds depth of flavor, however, you can substitute Swiss, Fontina, or white cheddar. For extra creaminess, we recommend both heavy cream and whole milk. However, you can use only milk, cream, half and half, or a combination of these.
  • Breadcrumbs – Plain Panko adds an amazing crunch to the topping. However, plain breadcrumbs or even fresh bread that you pulverize in your food processor are great, too.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

We add our cut cauliflower to a large pot of boiling water for about 5 minutes. This softens the cauliflower. If you like cauliflower with a little more “bite” to it, no need to pre-boil. Pour the bechamel sauce directly over the cut cauliflower in the baking dish.

👩🏼‍🍳 How To Make Creamy Cauliflower Gratin

Cauliflower florets being adding to a pot of boiling water from a glass bowl.
  1. Step 1: Bring a pot of water to a boil and stir in the cut cauliflower. Simmer for 5 minutes then drain. 
Chopped onions being sautéed in melted butter in a large skillet.
  1. Step 2: Melt butter in a large skillet over medium heat. Sauté the onions until soft. 
Sautéed onions with fresh thyme being combined with flour in a skillet to create a roux.
  1. Step 3: Stir in the thyme and then the flour. Stir and cook for 2 more minutes. 
A person pour cream into a skillet that has sautéed onions and flour in it.
  1. Step 4: Stir in the milk and cream and cook until thickened. 
A person adding shredded cheese into a skillet that is filled with a creamy sauce.
  1. Step 5: Stir in the seasonings and then the cheese. Stir until just melted. 
A person pouring a creamy cheesy sauce over cauliflower florets that have been arranged in an oval baking dish.
  1. Step 6:
    Add the cauliflower to a butter baking dish and pour the cream and cheese sauce over the top. 

🍞How to Make the Crunchy Topping

A person combing shredded cheese with breadcrumbs in a glass bowl.
  1. Step 7: In a medium bowl, combine 2 tablespoon melted butter with the breadcrumbs. Work the butter in with your fingers or a fork. 
A person sprinkling breadcrumbs mixed with shredded cheese over an unbaked dish of cauliflower gratin.
  1. Step 8: Sprinkle the breadcrumbs combined with grated cheese over the top of the gratin and bake at 400°F until golden. 

🍽️ How To Serve

  • You’ll need the gratin to rest for at least 10 minutes before serving. This is ideal because it gives you time to bring the rest of the feast together.
  • You can cover the dish with foil after it comes out of the oven and it will stay nice and hot for close to 30 minutes.
  • It’s a beautiful dish and is great when presented on the table, just be sure to let guests know that the dish is hot. We serve this dish buffet-style alongside maple-glazed carrots, cloverleaf dinner rolls, and roasted asparagus with egg.

🔥 How To Store and Re-heat

  • Leftovers can be placed in an air-tight container with a lid and refrigerated for up to 5 days.
  • Reheating leftovers in the microwave is fine, or, add them to a baking dish, cover, and heat at 325°F until heated through, usually about 30 minutes.
  • You can also heat leftovers in your AirFryer. Place them in a dish, add a splash of cream (or milk), and air-fry at 350°F for about 10 minutes. This keeps the top crunchy!

🙋🏽‍♂️ Frequently Asked Questions

Can creamy cauliflower gratin be made in advance?

Absolutely! You can prepare the dish 24 hours in advance, waiting to add breadcrumbs just before baking.

Can frozen cauliflower be used for creamy cauliflower gratin?

They can be, but the dish won’t be as flavorful as fresh. Remember, when frozen, they will retain water. Let them thaw completely and use paper towels to dry them as much as possible.

Does creamy cauliflower gratin freeze well?

We don’t recommend freezing the dish. The creamy, cheesy sauce will break after thawing and the texture won’t be ideal.

A serving spoon being raised from a baking dish holding a steaming serving of creamy cauliflower gratin.

😋 Other Creamy Side Dish Recipe

  • An oval baking dish filled with Brussels sprouts gratin with a spoon nestled into the dish.
    Brussels Sprouts Gratin
  • A baking dish filled with a baked leek gratin that has some of it missing and a spoon inserted into the gratin.
    Baked Leek Gratin
  • An overhead view of a large black oval baking dish that is filled with an untouched gourmet green bean casserole that is topped with fried onion strips.
    Gourmet Green Bean Casserole
  • The Ultimate Macaroni and Cheese in a large cast iron skillet with a wooden spoon.
    The Ultimate Macaroni and Cheese

Ready to make one of the most delicious side dishes in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A spoon filled with cauliflower gratin is being raised over a baking dish filled with the same.

Creamy Cauliflower Gratin

This gratin really is over-the-top good. We recommend fresh cauliflower. You'll need either 2 large heads or 3 small/medium heads, about 12 cups after you cut them into medium-sized florets. If using frozen, you'll need 2 lbs, thawed. The recipe can easily be halved. Perfect for a holiday feast side dish!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American / French
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Resting time: 10 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 10 people
Calories: 440kcal
Author: Kris Longwell

Video

Equipment

  • 9"x13" dish

Ingredients

  • 12 cups cauliflower cut into medium florets (usually, about 3 small/med heads or 2 large)
  • 5 tablespoon unsalted butter divided, plus more for greasing the dish
  • 1 medium onion roughly chopped
  • 1 tablespoon thyme fresh, chopped
  • 3 tablespoon all-purpose flour
  • 3 cups whole milk
  • 2 cups heavy cream
  • 3 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon lemon juice from 1 lemon
  • 2 cups Gruyère cheese grated. divided
  • 1½ cups panko Japanese bread crumbs

Instructions

  • Preheat the oven to 375°F and bring a large pot of water to a boil.
  • Butter a 9×13 baking dish.
  • Carefully add the cut cauliflower to the boiling water. Stir it around with a wooden spoon. Simmer for just 5 minutes then immediately drain. Set aside.
    12 cups cauliflower
  • Melt 2 tablespoon of the butter in a large saucepan, then add the onion and cook slowly over low heat until soft, 4 to 5 minutes.
    5 tablespoon unsalted butter, 1 medium onion
  • Add the thyme and then stir in the flour. Cook, stirring often, for 2 minutes.
    1 tablespoon thyme, 3 tablespoon all-purpose flour
  • Slowly add the milk and cream, and whisk until all lumps are gone. Stir with a wooden spoon until thickened, about 5 to 15 minutes (heat the milk and cream before adding to expedite this process). The bechamel sauce should be slightly thicker than the consistency of gravy.
    3 cups whole milk, 2 cups heavy cream
  • Stir in the salt, pepper, and lemon juice. Next, add 1 cup of the cheese and stir until melted.
    3 teaspoon Kosher salt, 1 teaspoon black pepper, 1 tablespoon lemon juice, 2 cups Gruyère cheese
  • Transfer the cauliflower to the prepared dish and pour the sauce over the top.
  • Melt the remaining 2 tablespoon butter and combine with the bread crumbs and remaining cup of cheese in a medium bowl.
    1½ cups panko
  • Top the cauliflower mixture with the breadcrumb mixture.
  • Bake, uncovered, for 30 to 45 minutes, until bubbly and golden on top.
  • Let rest for at least 10 minutes before serving.

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We recommend using fresh cauliflower but take care when cutting away the core and then cutting it into bite-sized florets. Always cut AWAY from the hand that is holding the cauliflower. Take your time.  If using frozen, you’ll need 2 lbs, thawed, or steamed. 
Be sure to not allow the cauliflower to simmer for too long. 5 minutes is plenty of time, otherwise, it will get too soft and will be mushy and retain liquid that will release during the baking. For al denté cauliflower, skip simmering completely. 
The recipe can easily be halved if not serving a small gathering. 
Leftovers will keep in the fridge for up to 5 days and can be frozen (baked, or unbaked) for up to 2 months. Let thaw and then heat in a 375°F until bubbly and heated through. You may need to cover the dish with foil. 

Nutrition

Calories: 440kcal | Carbohydrates: 19g | Protein: 15g | Fat: 27g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1030mg | Potassium: 566mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1278IU | Vitamin C: 60mg | Calcium: 437mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in April 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2025.

More Comfort Food

  • A white dinner plate filled with a serving of cube steak with mushroom gravy resting on a bed of mashed potatoes with braised green beans off to the side.
    Cube Steak with Mushroom Gravy
  • A white bowl filled with shrimp lo mein with cashews garnished with chopped scallions on top and two brown chopsticks resting side by side on the edge of the bowl.
    Shrimp Lo Mein with Cashews
  • A pork burger topped with creamy coleslaw on a homemade pretzel bun with Carolina mustard sauce oozing from the underneath the patty with kettle chips scattered around the burger.
    Pork Burgers with Pretzel Buns
  • A skillet filled with one-pot chili mac with a layer of melted cheddar cheese over the the surface with colorful checkered napkins near the pan and two glasses of iced tea nearby.
    One-Pot Chili Mac

Comments

  1. Wesley says

    March 27, 2025 at 4:38 pm

    5 stars
    Even people that don’t like cauliflower will LOVE THIS RECIPE! So good!

    Reply
  2. Kermit says

    April 19, 2023 at 11:26 am

    I’m not a big cauliflower fan but this recipe blew me away! Thanks, guys!

    Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

More about us

4th of July

  • An overhead view of two pieces of Nashville hot chicken resting on slices of white bread with dill pickle slices scattered around all in a paper-lined basket.
    Nashville Hot Chicken
  • An overhead straight-down view of a small white bowl filled with fresh mango salsa with tortilla chips and limes wedges surrounding it.
    Homemade Mango Salsa
  • A close-up view of a slice of cheese-stuffed smoked meatloaf resting on a pile of mashed potatoes on a black plate.
    Cheese-Stuffed Smoked Meatloaf
  • An overhead view of a grilled chicken salad salad that consists of rows of grilled pesto chicken, asparagus, mushrooms, and salads of cucumbers, tomatoes, and chickpeas.
    Grilled Chicken Salad with Vegetables
  • A straight-on view of grilled vegetables with Italian dressing all resting on a large bamboo oval platter.
    Grilled Vegetables with Italian Dressing
  • An overhead view of a cake that is decorated with blueberries, sliced strawberries, and vanilla icing to look like an American flag.
    American Flag Cake

Popular Recipes

  • best-ever chicken salad recipe
    Best-Ever Chicken Salad
  • A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.
    Roasted Tomato Basil Soup
  • Mahi Mahi tacos on a wooden table in a taco holder
    Amazing Mahi Mahi Tacos
  • A lemon wedge being squeezed onto a platter of chicken francese
    Chicken Francese
  • Southern Shrimp and Cheesy Grits recipe
    Southern Shrimp and Cheesy Grits
  • Slow Roasted Pork Shoulder on a platter with a side of gravy
    Slow Roasted Pork Shoulder

Footer

↑ back to top

Explore

  • Recipe Index
  • About Us
  • Subscribe

About

  • Privacy Policy
  • Contact

Copyright © 2025 How to Feed a Loon • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. How To Feed a Loon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

213 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.