Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 medium head of cauliflower, cut into florets; 2 tablespoons olive oil; Salt and pepper, to taste; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups milk; 1/2 teaspoon ground nutmeg; 1 cup grated cheddar cheese, plus extra for topping; 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley, for garnish

Highlighted under: Baking & Desserts

I love transforming simple ingredients into something special, and this Sunday Roasted Cauliflower Gratin is a perfect example. The creamy, cheesy goodness enveloping the cauliflower creates a rich dish that's satisfying yet surprisingly light. Every Sunday, I make it for my family as a comforting side that pairs beautifully with any roast. It’s easy to prepare, allowing me to spend more quality time with my loved ones. I can't wait for you to try this delightful recipe that’s a guaranteed crowd-pleaser!

Created by

Chantel Rivers

Last updated on 2026-01-12T02:07:16.340Z

When I first experimented with a gratin, I never expected it to turn out so well. Layering roasted cauliflower with a smooth béchamel sauce created a dish that was not only pleasing to the eye but also packed with flavor. I learned to season my béchamel with nutmeg and fresh herbs, which added depth to the dish that my family couldn't get enough of.

As I shared this dish with friends during a cozy Sunday dinner, the compliments came pouring in. Everyone was surprised at how delicious a humble vegetable could be when treated with care. I also discovered that baking it until golden brown gives the gratin a delightful crust, adding an irresistible texture to every bite.

        Why You'll Love This Recipe
        Creamy texture that envelops each piece of cauliflower
Hints of nutmeg and fresh herbs that elevate the flavors
Golden, crusty top that adds a delightful contrast

      

Understanding Your Ingredients

When selecting your cauliflower, look for a medium-sized head with tightly packed florets and vibrant green leaves, which indicate freshness. The florets should be firm and free from blemishes. If you want to elevate the flavor further, consider adding roasted garlic to the cheese sauce by adding a few cloves to the baking sheet when you roast the cauliflower. They’ll soften and become sweet, making the dish even more delectable.

Choosing the right cheese is crucial for achieving that creamy texture. While sharp cheddar provides a robust base flavor, a good-quality Parmesan adds a savory depth. Feel free to experiment with other cheeses like Gruyère or fontina for a unique twist. Just ensure that any cheese you use melts well. Grate your cheeses fresh for the best melting quality, as pre-packaged grated cheeses often have anti-caking agents that can affect the texture.

Perfecting the Gratin Technique

For a beautifully glossy and smooth béchamel sauce, it's essential to whisk continuously while gradually adding milk. This ensures that you don’t end up with lumps. If you do find lumps forming, don't panic; simply use an immersion blender to make the sauce smooth again. Cooking the flour until lightly golden not only cooks off the raw flavor but also adds a subtle nuttiness that enhances the overall taste of the sauce.

Layering the roasted cauliflower with cheese sauce evenly is key to ensuring every bite is rich and indulgent. I like to use a wide baking dish rather than a deep one, which helps the top get that desired crusty finish while the interior remains creamy. If you prefer a crispy topping, try mixing breadcrumbs with the extra cheese before sprinkling it on top before baking.

Ingredients

Gather these ingredients to create your luscious gratin:

Ingredients

1 medium head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon ground nutmeg
1 cup grated cheddar cheese, plus extra for topping
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish

Now that you have your ingredients ready, let's dive into the cooking process!

Instructions

Follow these steps to prepare your Sunday Roasted Cauliflower Gratin:

Roast the Cauliflower

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes or until golden and tender.

Prepare the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 2 minutes until it’s lightly golden. Gradually stir in the milk, continuing to whisk until the mixture thickens. Season with nutmeg, salt, and pepper. Remove from heat, and stir in the cheddar cheese until melted and smooth.

Assemble the Gratin

In a baking dish, layer the roasted cauliflower and pour the cheese sauce over the top. Sprinkle with additional cheddar and Parmesan cheese.

Bake the Gratin

Bake in the preheated oven for an additional 10 minutes, or until the top is bubbling and golden brown. Remove and let it cool slightly before serving.

Enjoy your delicious gratin as a satisfying side dish!

Pro Tips

For an added crunch, consider topping the gratin with breadcrumbs before baking. This will give a wonderful texture contrast to the creamy filling.

Serving Suggestions

This roasted cauliflower gratin makes for a comforting side that pairs wonderfully with a variety of main dishes, especially roasts. I often serve it alongside herb-crusted chicken or a juicy roast beef. The creamy texture contrasts nicely with the savory meats, creating a delightful experience on the plate.

For a complete meal, consider adding a simple green salad dressed with lemon vinaigrette to cut through the richness of the gratin. You can also experiment with adding sautéed greens, such as spinach or kale, mixed into the gratin for added nutrition and flavor.

Make-Ahead and Storage Tips

You can prepare the roasted cauliflower and béchamel sauce in advance. Simply roast the cauliflower and store it in an airtight container in the refrigerator for up to two days. The béchamel sauce can also be made ahead and stored; just reheat it gently on the stove over low heat, whisking in a bit more milk if it thickens too much.

Once assembled, the gratin can be covered and stored in the fridge for up to 24 hours before baking. If you're making it ahead for a gathering, you can also freeze the unbaked gratin for up to a month. Just ensure it’s tightly wrapped to prevent freezer burn. When you're ready to bake, thaw in the fridge overnight and cook as directed, adding an extra few minutes as necessary.

Questions About Recipes

→ Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower, but be sure to thaw and drain it before roasting to avoid excess moisture.

→ What can I substitute for the cheese?

For a dairy-free option, you can use a vegan cheese alternative or skip it altogether and enhance the béchamel with additional herbs.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I add other vegetables?

Absolutely! This recipe is versatile; consider adding steamed broccoli or sautéed mushrooms for extra flavor.