Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 large head of cauliflower, cut into florets; 2 cups heavy cream; 1 cup grated Gruyère cheese; 1/2 cup grated Parmesan cheese; 2 tablespoons butter; 2 cloves garlic, minced; 1/4 teaspoon ground nutmeg; Salt and pepper to taste; 1/4 cup breadcrumbs for topping

Highlighted under: Baking & Desserts

I absolutely love whipping up this Sunday Roasted Cauliflower Gratin. This dish transforms humble cauliflower into a star, adorned in a creamy, cheesy sauce that just melts in your mouth. It’s my go-to comfort food, especially when I’m craving something rich but still feel the need for a vegetable boost. I’ve perfected this recipe over the years, balancing the flavors of garlic and nutmeg to elevate the dish. If you’re looking for an easy, crowd-pleasing side, this gratin is it!

Created by

Gwendolyn Reed

Last updated on 2026-01-12T02:43:14.474Z

Making this Sunday Roasted Cauliflower Gratin is a delightful escape into the flavors of comfort food. I remember the first time I made it – the aroma wafting through my kitchen was simply intoxicating. The key is to roast the cauliflower until it's beautifully golden before bathing it in the creamy sauce. This brings out a deeper flavor that makes every bite irresistible.

Over the years, I've learned that a sprinkle of nutmeg adds a remarkable depth to the dish, perfectly complementing the cheese. It’s a little tip that transforms a simple gratin into something truly special. I always make extra because it disappears so quickly from the table!

        Why You'll Love This Recipe
        Creamy, cheesy goodness that comforts the soul
Perfectly roasted cauliflower adds depth and flavor
Easy to prep and bake for a hassle-free dish

      

Perfecting the Gratin Technique

Achieving the ideal texture in your gratin starts with the roasting of the cauliflower. I recommend ensuring the florets are evenly coated in olive oil and spread out on the baking sheet. Overcrowding can cause steaming rather than roasting, which prevents that desirable caramelization. For optimal results, check the cauliflower at the 15-minute mark; you want it to be lightly golden and tender but not overly soft—about fork-tender is perfect.

The cheese sauce is the heart of this gratin. When melting the cheeses, maintaining a medium heat is crucial to avoid a gritty texture. Stir continuously until everything is bubbly and has a glossy finish. If your sauce ends up thicker than you prefer, you can thin it with a splash of milk or additional cream. This will help achieve that luxurious pour-over consistency without compromising flavor.

Ingredient Roles and Substitutions

Cauliflower is the star here, but if you're looking for variety, broccoli can serve as a fantastic substitute or a mix. For a lower-calorie version, you might try using half-and-half instead of heavy cream; just be aware that the sauce may be less rich and creamy. As for the cheeses, Gruyère provides a nice nuttiness, but feel free to substitute with aged cheddar or fontina if those are more accessible or to suit your taste preferences.

Don't skip the nutmeg; it plays a subtle yet vital role in rounding out the flavors. However, if you're looking for a twist, try adding a pinch of smoked paprika for a hint of warmth or using fresh herbs like thyme or rosemary for an earthy aroma. These adjustments can elevate the dish while still keeping it easy and delightful.

Ingredients

Gather these ingredients to create your delicious Sunday Roasted Cauliflower Gratin:

Ingredients

1 large head of cauliflower, cut into florets
2 cups heavy cream
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup breadcrumbs for topping

Make sure to have everything ready before you start cooking for a smooth preparation!

Instructions

Follow these simple steps to make your gratin:

Preheat the oven

Preheat your oven to 375°F (190°C).

Roast the cauliflower

Toss the cauliflower florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20 minutes until golden.

Prepare the sauce

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Stir in the heavy cream, Gruyère, Parmesan, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.

Combine and bake

Layer the roasted cauliflower in a baking dish, pour the cheese sauce over it, and sprinkle breadcrumbs on top. Bake for 20 minutes until bubbly and golden.

Let your gratin rest for a few minutes before serving to enhance the flavors!

Pro Tips

For an even richer flavor, try mixing in some caramelized onions or sautéed mushrooms into the cheese sauce. They add an extra layer of depth to the gratin!

Make-Ahead and Storage Tips

You can prepare the gratin a day in advance, making it ideal for busy schedules. Simply assemble the dish up to the baking step, then cover it with foil and refrigerate. When you're ready to serve, just remove the foil and bake as directed, adding a few extra minutes to ensure it's heated through and bubbly. This is a perfect way to save time without settling for anything less than fresh.

Leftovers will keep well in the refrigerator for up to three days. Reheat gently in an oven set to 350°F (175°C) for about 15-20 minutes, covered to retain moisture. If you notice the top is not as crispy, you can broil it for the last 2-3 minutes—just keep an eye on it to prevent burning.

Serving Suggestions

This gratin pairs beautifully with a simple green salad or roasted meats, as its creamy texture complements bold flavors perfectly. For a vegetarian feast, serve it alongside a rich lentil dish or stuffed peppers for a hearty meal. I often add a tangy vinaigrette to balance out the richness, enhancing the overall dining experience.

To elevate your presentation, consider garnishing with fresh herbs like chives or parsley just before serving. Not only do these add a pop of color, but they also provide a fresh contrast to the creamy dish, making your gratin visually appealing and deliciously aromatic.

Questions About Recipes

→ Can I use other cheeses?

Absolutely! Cheddar or Fontina cheese can be great substitutes or additions for extra flavor.

→ Can I prep this dish ahead of time?

Yes, you can assemble the gratin a day in advance and refrigerate it. Just add a few extra minutes to the baking time.

→ Is there a way to make this recipe lighter?

You can substitute the heavy cream with half-and-half or a lighter cream option to reduce calories.

→ What can I serve with this gratin?

This gratin pairs beautifully with roasted meats or a fresh salad for a balanced meal.