Cauliflower au Gratin is baked in a creamy, cheesy sauce that is easy enough as an everyday side dish but fancy enough to serve at the holidays.
A few weeks ago I bought several heads of cauliflower because they were on sale and I figured I could make soup and use one head as a side dish. I started looking for recipes and this side dish recipe caught my eye.
The thing about vegetables is that often times kids won't eat them. They won't even try them because they think they won't like them. I've found if you put cheese on top they are more willing to give them a try.
This recipe has two types of cheese in it. There's Swiss cheese and there's Parmesan cheese. Since I know some kids aren't fond of Swiss cheese you could totally substitute cheddar cheese in place of it in this recipe.
- olive oil
- salt and pepper
- Swiss cheese
- Parmesan cheese
- ground mustard
- Worcestershire sauce
To make this dish the first thing to do is roast the cauliflower. I drizzled mine with olive oil then topped it with salt, pepper, and garlic. Roast it until it just begins to be tender.
While the cauliflower is roasting it's time to make the sauce. In a sauce pan I melted the butter and then stirred in the flour to make a roux. This is what will help to thicken up the sauce.
Slowly add in the milk and bring to a simmer. The sauce is then removed from the heat and the cheese is stirred in. I found that not all of my cheese melted and I had to put it back on the burner on low heat in order for it to melt into a cheese sauce.
Once the cheese sauce is finished pour half into a baking dish and top with the cauliflower. Then pour the remaining cheese sauce on top and bake until bubbly.
Can I make this ahead of time?
Yes. Just roast the cauliflower and make the sauce ahead of time. Then you can put everything in the baking dish and refrigerate it for up to 2 days before actually baking.
Can I use a different cheese?
Of course! I know Swiss cheese isn't to everyone's taste. Some good substitutions would be provolone, cheddar, or Gruyere. You can also reduce the amount of Swiss cheese and add in cream cheese if you want the sauce to be creamier.
Can I use frozen cauliflower?
You can use frozen cauliflower but it is a lot softer and will add more liquid to your dish. Steam it or cook it ahead of time and sprinkle with the salt and pepper. Don't worry about adding in the olive oil in this case.
Can I add in any spices?
Sure! Add in fresh spices like rosemary, thyme, or sage to the sauce or sprinkle them on top of the dish once it is finished. You can also add in dried oregano, thyme, or rosemary when making the sauce.
Pro Tips and Substitutions:
- If you don't like Swiss cheese you can substitute cheddar, Gruyere, or provolone.
- Combine a mixture of breadcrumbs, butter, and Parmesan cheese and sprinkle on top of the mixture for a crunchy topping before you bake it.
- If you like broccoli you can make this with half broccoli and half cauliflower.
More Vegetable Side Dish Recipes:
- Buffalo Broccoli and Cauliflower
- Eggplant and Zucchini Gratin
- Roasted Carrots with Goat Cheese and Pecans
- The Best Fried Green Tomatoes
- Zucchini Fritters
If you’ve tried my Cauliflower au Gratin or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 large head cauliflower, cut into florets
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 4 Tablespoons butter, cubed
- 3 Tablespoons flour
- 2 c. milk
- 1 c. Swiss cheese, shredded
- ½ c. grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- Preheat the oven to 375 degrees.
- Place the cauliflower on a baking sheet and drizzle with oil. Sprinkle with salt, pepper, and garlic powder. Toss to coat.
- Bake for 15 minutes, tossing halfway through the baking.
- Meanwhile, melt the butter in a saucepan over medium heat.
- Whisk in the flour until smooth. Slowly whisk in the milk until combined.
- Bring the mixture to a simmer, stirring constantly, until thickened. This will take 2-3 minutes.
- Remove from heat and add the Swiss cheese, Parmesan cheese, onion powder, dry mustard, and Worcestershire sauce.
- Mix until the cheese has melted and the mixture is well combined. Season with salt and pepper.
- Pour 1 cup of the cheese sauce on the bottom of a baking dish. Top with the roasted cauliflower. Top with remaining cheese sauce.
- Bake for 30 minutes or until bubbly and lightly browned.
- Remove from oven and serve hot.
Recipe from Taste of Home, December/January 2021
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 476mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 10g
More Side Dish Recipes:
- Air Fryer Butternut Squash from Devour Dinner
- Air Fryer Stuffed Mushrooms from Cheese Curd In Paradise
- Black Eyed Pea Casserole from Leftovers Then Breakfast
- Bourbon Pecan Sweet Potatoes from Cookaholic Wife
- Brussels Sprouts with Smoked Almonds and Manchego Cheese from A Day in the Life on the Farm
- Cauliflower au Gratin from Hezzi-D's Books and Cooks
- Cheesy Mashed Potato Puffs from Blogghetti
- Chive Buttered Carrots from Jolene's Recipe Journal
- Hassleback Potatoes from Jen Around the World
- Hearts of Palm Salad from Art of Natural Living
- Loaded Green Bean Casserole from Sweet Beginnings
- Potatoes and Green Beans/Aloo Beans Curry from Magical Ingredients
- Potatoes Au Gratin from An Affair from the Heart
- Southern Collard Greens (Instant Pot) from Palatable Pastime
- Sweet Potatoes with Candied Pecans from Kate's Recipe Box