There is something wonderfully comforting about a dish of hot, bubbly cheesy Cauliflower Au Gratin fresh from the oven. This easy cauliflower cheese recipe combines perfectly cooked cauliflower with a velvety cheese sauce for a side dish that often steals the spotlight from the main course. One bite and you'll understand why this classic cheesy cauliflower dish remains a favorite year after year.
You can serve it just as it is with fresh crusty French bread and a fresh green salad like mesclun salad, or it can be equally good as a side dish with a main meal, with sausage is my favorite, Classic French Cassoulet or French Andouillette Sausage Recipe.
⁉️ What Is Cauliflower Au Gratin?
Cauliflower au gratin is a classic French dish made with tender cauliflower baked in a rich, creamy cheese sauce until hot and bubbly. The term "au gratin" refers to the golden, lightly browned topping that forms during baking, giving this comforting cauliflower cheese dish its irresistible flavor and texture.
❤️ Why You'll Love This Cauliflower Au Gratin Recipe
As you take it out of the oven, the smell is tantalizingly good! Cauliflower au gratin is such a tasty and easy dish to make and is so versatile.
- Rich, creamy, and loaded with flavor.
- A wonderful way to enjoy more vegetables.
- Easy enough for beginner cooks.
- Perfect for family dinners and holiday meals.
- Can be prepared ahead of time.
- Makes excellent leftovers.
- Pairs beautifully with chicken, beef, pork, and fish.
- A classic French-inspired comfort food recipe.
More Recipes Like This
Gratin is a crusty topping usually achieved by broiling or just baking for a long time in the oven, often with bread crumbs, cheese, or cream when mixed with the right food.
- Aubergines au Gratin is a yummy cheese-crusted eggplant bake.
- Gratin Dauphinois is a creamy bowl of potatoes and garlic in a cream sauce.
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Cauliflower Au Gratin Recipe
Equipment
- large saucepan
- Whisk
- Wooden spoon
- Cheese grater
- baking dish
Ingredients
- 1 cauliflower broken into florets
- 3 tablespoon butter
- 4 tablespoons flour
- 1½ cups milk
- 1 bay leaf
- 1 tablespoon Dijon mustard This is optional for you, but it is included in the French method and is delicious.
- 1½ tablespoons Swiss cheese grated or any hard cheese
- Pinch of nutmeg
- Salt and pepper to taste Cheese will also add to the salt level.
Instructions
- Prepare your oven by preheating it to 350°F/177°C/Gas 3
- Prepare your gratin dish or shallow baking dish by lightly brushing it with butter.
- Cook your cauliflower florets in slightly salted boiling water for about six minutes until just tender but not sloppy! You can also steam them if preferred for about ten minutes.
- Now to make the sauce. Melt the butter in a heavy based saucepan over a low heat.
- Add the flour and cook until golden. Some people use a wooden spoon for this - I prefer to use a balloon whisk and stir gently. This way I get no lumps! Stir constantly.
- Pour in about half the milk, stirring constantly to prevent lumps, and it will be lovely and smooth. (Heating the milk first will also aid in making a creamy sauce.
- Stir in the remaining milk, then the bay leaf. Stir constantly.
- Season with a little salt (the cheese will also add salt), pepper, and just a pinch of ground nutmeg to your taste - literally, taste it at this stage.
- Reduce the heat and simmer and stir for a few minutes.
- Remove from the heat for the next part.
- Remove the bay leaf.
- Add the mustard and half of the grated cheese and stir until melted.
- Place the cauliflower florets in your dish and pour over the cheese sauce sprinkle the remainder of the cheese on top.
- Bake for about fifteen to twenty minutes until golden brown.
Notes
- The cheesy cauliflower recipe starts with the Best Béchamel Sauce Recipe and moves on to the Best Smooth Cheese Sauce Recipe and builds from those two great sauces.
- Slightly undercook the cauliflower before baking, so you don't end up with a soggy vegetable dish.
- Warm the milk before adding it to the roux for a smoother sauce, because warm milk mixes in better than cold milk.
- Don't rush the sauce. A few extra minutes of stirring creates a silky texture.
- If the top isn't golden enough, place it briefly under the broiler while watching carefully.
Judith says
Cauliflower has always been one of my favourite vegetables; adding cheese makes it perfect! 🥦🧀