Best cauliflower gratin recipe
Creamy, cheesy, and irresistibly golden, this cauliflower gratin is the ultimate comfort food.
Tender cauliflower florets are smothered in a luscious bechamel sauce flavoured with parmesan cheese.
Whether for a cozy dinner or an elegant side dish, this recipe promises rich, satisfying bites in every forkful.

Cauliflower gratin with parmesan
Enjoy a nice dinner with this luscious cauliflower gratin, where tender, perfectly cooked cauliflower florets meet a velvety, creamy béchamel sauce infused with the rich, nutty flavors of melted cheddar and parmesan.
This dish is a warm, cheesy hug on a plate, guaranteed to satisfy.
Each bite offers a delightful contrast of textures—soft, buttery cauliflower enveloped in a smooth, creamy sauce. The cheddar melts seamlessly into the béchamel, adding a deep, savory note, while the parmesan on top turns irresistibly golden and aromatic in the oven.
Preparing this gratin is wonderfully simple, making it perfect for a cozy weeknight dinner or a crowd-pleasing side dish.
Begin by gently steaming the cauliflower until just tender. Meanwhile, whisk together a silky béchamel sauce, enriched with sharp cheddar for an extra layer of comfort.
Coat the cauliflower generously with the sauce, ensuring every floret is lovingly covered, then sprinkle a lavish handful of grated parmesan over the top.
As the gratin bakes, the kitchen fills with the mouthwatering aroma of bubbling cheese and caramelized edges. The final dish emerges from the oven with a beautifully bronzed crust, inviting you to dive into its cheesy goodness.
Serve this cauliflower gratin as a hearty vegetarian main, paired with a crisp green salad, or as a luxurious side alongside roasted meats.

ingredients you need for cauliflower gratin
This delicious and easy-to-make dish features simple, wholesome ingredients that come together beautifully.
Here’s what you’ll need:
- 1 small cauliflower, tender and delicate, cooked until perfectly soft.
- 40 g of flour and 40 g of butter, creating the ideal base for a rich, creamy béchamel sauce.
- 450 ml of milk for a smooth, velvety texture.
- 115 g of grated cheddar cheese, adding a bold, melty cheesiness.
- 1 tablespoon of grated parmesan, for a golden, flavorful crust.
- A touch of grated nutmeg, salt, and black pepper to subtly enhance and balance the flavors.

Step-by-step to Make Homemade Cauliflower Gratin
1- Cauliflower Preparation:
- Remove the core of the cauliflower with a sharp knife.
- Detach the florets by cutting the base of the stems.
- Rinse thoroughly under cold water to remove impurities.
2- Cooking the Cauliflower:
- Bring a large saucepan of salted water to a boil.
- Add cauliflower florets and cook for 8-10 minutes until tender but slightly firm.
- Drain carefully and set aside.
3- Preparing the Béchamel:
- Melt 40 g of butter in a saucepan over medium heat.
- Add 40 g of flour all at once and whisk vigorously to form a roux.
- Cook for 2 minutes on low heat, stirring constantly to avoid over-browning.
4- Incorporating the Milk:
- Remove the pan from heat and gradually pour in 450 ml of milk, whisking vigorously to avoid lumps.
- Return to medium heat, whisking continuously until the sauce thickens.

5- Seasoning and Adding Cheese:
- Season with salt, freshly ground black pepper, and a pinch of grated nutmeg.
- Off the heat, add 115 g of grated cheddar and mix until fully melted.
6- Assembling the Gratin:
- Preheat your oven to 240°C (conventional heat).
- Arrange the cooked cauliflower florets evenly in a gratin dish.
- Pour the cheddar béchamel sauce over the cauliflower, ensuring full coverage.
7- Finishing and Baking:
- Sprinkle 1 tablespoon of grated parmesan on top for a golden crust.
- Bake for 10-15 minutes until the surface is browned and slightly crispy.
8- Serving: Serve piping hot on its own or with a green salad for a comforting, balanced meal.

delicious variations to give to cauliflower gratin
Here are some delicious variations you can try to give your cauliflower gratin a creative twist:
– Broccoli & Cauliflower Gratin: Mix broccoli florets with cauliflower for a colorful, nutrient-packed dish.
– Spicy Cauliflower Gratin: Add a pinch of paprika, cayenne pepper, or chili flakes to the béchamel for a spicy kick.
– Garlic & Herb Cauliflower Gratin: Infuse the béchamel with minced garlic, thyme, and rosemary for extra depth of flavor.
– Bacon & Cauliflower Gratin: Stir in crispy bacon bits into the béchamel or sprinkle them on top for a smoky touch.
– Mushroom & Cauliflower Gratin: Sauté mushrooms and layer them with the cauliflower for an earthy flavor boost.
– Blue Cheese Cauliflower Gratin: Replace cheddar with blue cheese for a bold, tangy twist.
– Vegan Cauliflower Gratin: Use plant-based milk, vegan butter, and nutritional yeast instead of cheese for a dairy-free option.
– Cauliflower & Potato Gratin: Mix in sliced potatoes for a heartier, layered dish.
– Nutty Cauliflower Gratin: Sprinkle crushed walnuts or almonds on top for added crunch and richness.
– Truffle Cauliflower Gratin: Add a drizzle of truffle oil to the béchamel for a luxurious gourmet touch.
Confort food recipe to try
- Baked Salmon With Lemon Cream Sauce
- Chili Con Carne Recipe
- Garlic butter sauteed shrimp
- Roasted butternut Squash soup
- Spinach and potatoes shakshuka

Creamy Cauliflower Gratin
Ingredients
- 1 small cauliflower tender and delicate, cooked until perfectly soft.
- 40 g of flour
- 40 g if butter
- 450 ml of milk
- 115 g of grated cheddar cheese
- 1 tablespoon of grated parmesan
- A pinch of grated nutmeg
- salt
- pinch of black pepper
Instructions
Cauliflower Preparation:
- Remove the core of the cauliflower with a sharp knife.
- Detach the florets by cutting the base of the stems.
- Rinse thoroughly under cold water to remove impurities.
- Bring a large saucepan of salted water to a boil.
- Add cauliflower florets and cook for 8-10 minutes until tender but slightly firm.
- Drain carefully and set aside.
Preparing the Béchamel:
- Melt 40 g of butter in a saucepan over medium heat.
- Add 40 g of flour all at once and whisk vigorously to form a roux.
- Cook for 2 minutes on low heat, stirring constantly to avoid over-browning.
- Remove the pan from heat and gradually pour in 450 ml of milk, whisking vigorously to avoid lumps.
- Return to medium heat, whisking continuously until the sauce thickens.
- Season with salt, freshly ground black pepper, and a pinch of grated nutmeg.
- Off the heat, add 115 g of grated cheddar and mix until fully melted.
Assembling the Gratin:
- Preheat your oven to 240°C (conventional heat).
- Arrange the cooked cauliflower florets evenly in a gratin dish.
- Pour the cheddar béchamel sauce over the cauliflower, ensuring full coverage.
- Sprinkle 1 tablespoon of grated parmesan on top for a golden crust.
- Bake for 10-15 minutes until the surface is browned and slightly crispy.
- Serve piping hot on its own or with a green salad for a comforting, balanced meal.