Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; Salt and pepper, to taste; 1 cup heavy cream; 1 cup sharp cheddar cheese, shredded; 1 cup Gruyère cheese, shredded; 1 teaspoon Dijon mustard; 1/4 teaspoon nutmeg; 1 cup breadcrumbs; 2 tablespoons parsley, chopped (for garnish)

Highlighted under: Favorite Baking Inspiration

I absolutely love making Sunday Roasted Cauliflower Gratin! It's a comforting dish that brings the family together, combining tender cauliflower with a rich, cheesy sauce and crisp breadcrumbs. The best part is that it’s surprisingly simple to prepare, making it a perfect choice for a cozy Sunday dinner. I enjoy serving it alongside a fresh salad, allowing the flavors to complement each other beautifully. Once you try this gratin, you’ll understand why it has become a cherished part of my weekend routine.

Created by

Honoria Blake

Last updated on 2026-01-13T01:01:35.202Z

Making Sunday Roasted Cauliflower Gratin has become a cherished ritual in my kitchen. Not only does the aroma fill the air, but the combination of roasted cauliflower and a velvety cheese sauce creates an irresistible dish. While experimenting with different cheeses, I discovered that a blend of sharp cheddar and creamy Gruyère elevated the flavor beautifully. This mix gave the gratin a delightful complexity that turned a simple vegetable into something truly special.

The secret to achieving the perfect texture lies in roasting the cauliflower first; it enhances the natural sweetness and adds a nice depth of flavor. I often play around with my seasoning mix, adding a hint of nutmeg for that extra warmth. Each bite is an explosion of cheesy goodness, and I can’t wait for everyone to enjoy it at our family table!

        Why You'll Love This Recipe
        Creamy cheese sauce that clings perfectly to the tender cauliflower
Easy to prepare and sure to impress at any dinner table
A comforting dish that's both rich and satisfying

      

Perfecting Your Cauliflower

Choosing the right cauliflower is crucial for this dish. Look for a large head with tightly packed florets and vibrant green leaves. Avoid any with brown spots or wilting. If you don’t have a large head, feel free to use two smaller ones – they will roast just as beautifully. To ensure even roasting, make sure your florets are cut into similar sizes, about 1 to 1.5 inches. This will help them cook uniformly and achieve that desirable tender texture.

When roasting the cauliflower, don’t overcrowd the baking sheet. Spread the florets out in a single layer to allow for proper air circulation and browning. If you notice that some pieces are browning more quickly than others, rotate the baking sheet halfway through the roasting time. The goal is to achieve a nice caramelization which enhances the natural sweetness of the cauliflower, giving it a rich flavor that beautifully complements the creamy cheese sauce.

Crafting the Sauce

The cheese sauce is the heart of this gratin, and selecting high-quality cheeses can elevate the dish significantly. Sharp cheddar provides a robust flavor, while Gruyère adds creaminess and a hint of nuttiness. If you're looking for a lighter option, consider substituting half of the heavy cream with milk or a plant-based alternative for a similar texture. Just keep in mind that this may affect the richness of the final dish, so you’ll want to adjust your seasoning accordingly.

To achieve a perfectly smooth sauce without lumps, make sure to stir continuously as the cheese melts. If the sauce appears grainy or separates, lowering the heat and whisking vigorously can help re-emulsify it. Always taste the sauce before pouring it over the cauliflower; it should be well-seasoned to counterbalance the natural sweetness of the vegetable. A dash of hot sauce or extra Dijon mustard can add a delightful zing if you're looking for more flavor.

Serving and Storing

Once the gratin is golden brown and bubbling, allow it to rest for a few minutes before serving. This rest period lets the sauce thicken up a bit and makes serving easier. For an appealing presentation, I love garnishing with freshly chopped parsley, which not only adds color but also fresh flavor that brightens the dish. Pair it with a crisp salad or crusty bread to balance the richness of the gratin.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. If you want to freeze it, make sure to do so before baking. Wrap the unbaked gratin tightly in plastic wrap and foil and it can be stored for up to two months. Just remember to adjust the baking time when cooking from frozen, as it may need an additional 10-15 minutes.

Ingredients

Gather these ingredients before you begin to ensure a smooth cooking process.

Ingredients

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper, to taste
1 cup heavy cream
1 cup sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1 teaspoon Dijon mustard
1/4 teaspoon nutmeg
1 cup breadcrumbs
2 tablespoons parsley, chopped (for garnish)

Make sure you have everything on hand before starting the cooking process!

Instructions

Follow these steps carefully for a delicious gratin!

Prepare the Cauliflower

Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper in a large bowl. Spread them in a single layer on a baking sheet and roast for 20 minutes, until tender and starting to brown.

Make the Cheese Sauce

In a saucepan over medium heat, combine the heavy cream, cheddar, Gruyère, Dijon mustard, and nutmeg. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Combine and Bake

Once the cauliflower is ready, transfer it to a baking dish. Pour the cheese sauce over the cauliflower and sprinkle with breadcrumbs. Bake for an additional 10 minutes until golden brown and bubbling.

Serve the Gratin

Remove the gratin from the oven and let it sit for a few minutes. Garnish with chopped parsley before serving.

Enjoy your delicious Sunday Roasted Cauliflower Gratin!

Pro Tips

For an extra crunchy topping, try adding some grated Parmesan to the breadcrumbs before baking.

Ingredient Variations

Feel free to customize the cheeses in this gratin to suit your preferences! For a more adventurous flavor profile, you might try adding blue cheese or aged gouda. Additionally, for a dairy-free option, use a nut-based cheese substitute and coconut cream in place of the heavy cream. Keep in mind that these variations will change the flavor significantly, so taste as you go to find the balance that's right for you.

If you want to boost the nutritional value, consider mixing in some steamed broccoli or spinach with the cauliflower before adding the cheese sauce. This not only adds color but also enhances the dish with additional vitamins and minerals, making it a more rounded option for family dinners.

Scaling the Recipe

If you need to scale your gratin recipe up for a larger gathering, you can easily double the ingredients and use a larger baking dish, though you may need to extend the baking time slightly to ensure everything heats through evenly. Conversely, if you're cooking for one or two, consider halving the recipe and using a smaller dish; this way, the gratin will bake more efficiently and won’t dry out.

When scaling down, make individual ramekins for perfect personal portions. Simply adjust the baking time to about 8-12 minutes since smaller servings cook faster. This method not only creates a beautiful presentation but also allows for everyone to enjoy their own serving baked to perfection.

Questions About Recipes

→ Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower can be used, but ensure it is thawed and well-drained before roasting.

→ What can I substitute for heavy cream?

You can use half-and-half or whole milk, but the sauce may be less rich.

→ How can I make this dish gluten-free?

Use gluten-free breadcrumbs for the topping.

→ Can this gratin be made ahead of time?

Yes, you can prepare it up to the baking step, refrigerate it, and then bake when ready to serve.