This cauliflower au gratin is super rich and ultra cheesy. It'll become a family favorite in no time! Perfect for the holidays, the cauliflower is roasted for a delicious side dish that's all creamy and not watery!
Prep: 55 minutesminutes
Cook: 10 minutesminutes
Total: 1 hourhour5 minutesminutes
Yield:8servings
Ingredients
8cupscauliflower floretsabout 2 medium heads or 1 large, about 2 pounds in total
Preheat oven to 375º F and grease a 9x9-inch or 2 quart baking dish. Place cauliflower on baking sheet and roast for 20 minutes. Heat 4 tablespoons butter in a small saucepan over low heat. Add onion and stir until softened, about 5 minutes.
Add flour to saucepan and cook while stirring constantly until mixture just starts to brown, about 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Stir in salt and lots of pepper. Cook until just simmering. Remove sauce from heat and stir in half the shredded Gruyere or cheddar cheese until it melts.
Place roasted cauliflower in the prepared baking dish and pour cheese sauce over.
Sprinkle cauliflower and cheese sauce with remaining Gruyere or cheddar cheese and 1/4 cup parmesan, if desired. Melt remaining 2 tablespoons butter and stir together with breadcrumbs and a pinch of salt.
Bake in the preheated oven until cheese is melted and browned, about 20 minutes. Remove from oven and sprinkle with breadcrumbs. Return to oven for 5-10 minutes or until bubbly. Sprinkle parmesan over with cheese after cooking and serve.
Notes
Shredded Cheese: We prefer cheddar, but Gruyere, swiss, and white cheddar are also good options.
Cauliflower: Use fresh cauliflower instead of frozen. Frozen will make your cauliflower au gratin way too watery.
Make it Gluten Free: Use gluten free breadcrumbs and gluten free all-purpose flour.