Description
Cauliflower au Gratin is a creamy and cheesy baked side dish that’s perfect for family dinners or special occasions. Tender roasted cauliflower is coated in a rich, cheesy sauce and baked until golden, making it a comforting addition to any meal. This recipe is easy to prepare and delivers restaurant-quality flavor right at home.
Ingredients
- 8 cups cauliflower florets (about 1 large head)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced (optional)
- 1 cup milk
- 4 ounces cream cheese, softened
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon dry mustard powder
- 1 cup shredded sharp cheddar cheese, divided
- ½ cup shredded Gruyere, Swiss, or additional cheddar
Instructions
- Preheat oven to 400°F.
- Rinse cauliflower and cut into bite-sized florets.
- Toss cauliflower with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 15-20 minutes until tender.
- In a saucepan, melt butter over medium heat. Add garlic if using and cook 30 seconds until fragrant.
- Whisk in flour and cook for 1 minute.
- Slowly add milk while whisking to keep smooth. Cook until thickened and bubbly.
- Stir in cream cheese, salt, pepper, and mustard powder until smooth.
- Add ¾ cup cheddar cheese and Gruyere, stirring until melted.
- Toss roasted cauliflower with cheese sauce and place in a 2-quart casserole dish.
- Top with remaining cheese and bake 20-25 minutes until heated through.
- Broil 1-2 minutes for a golden brown top.
Notes
-
- Serve immediately as a warm, cheesy side dish with roasted meats, poultry, or a vegetarian main.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 10-15 minutes to maintain a creamy texture.
- For make-ahead meals, assemble the dish and refrigerate unbaked; bake before serving.