Creamy, cheesy, and so delicious, Cauliflower au Gratin is on the top of our list of comfort food side dishes. It’s great alongside your favorite main courses and is a huge hit on Thanksgiving!

Cauliflower au gratin in oval bowl.


Cauliflower au gratin may be a side dish, but it manages to steal the show every time!

It’s not just delicious, it’s also easy to make and beloved even by picky eaters.

Serve it alongside roast beef with onion gravy, spatchcock turkey, or even steak au poivre.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: Pecorino Romano, panko breadcrumbs, thyme, butter, fontina cheese, flour, heavy cream, onion, cauliflower, and garlic.
  • Cauliflower. I’m using 1 large head of cauliflower that I cut into florets. When buying cauliflower, look for heads that are tightly closed, firm, and pale in color.
  • Cheese. I love the combination of Gruyere, Pecorino Romano, and cauliflower, but you can also use Fontina, Gouda, Swiss or may other cheeses in place of the Gruyere.
  • Nutmeg. This “secret” ingredient perfectly complements dishes made with cream but can be overpowering if too much is used. Start with a pinch and add more if needed.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

  1. Cut 1 large head of cauliflower into florets, dice 1 medium onion, and mince 3 cloves of garlic. Shred 1 cup of Gruyere cheese and grate 1/4 cup of Pecorino Romano. Preheat the oven to 350 F and set one rack to the middle level and another rack towards the top. Bring a large pot of salted water to boil and cook the cauliflower florets for 8 minutes or until almost fork tender, then set aside.
  2. In a pot over medium heat melt 3 tablespoons of butter then add the onion and cook for 7-8 minutes or until soft, then add the garlic and cook for another 1-2 minutes, or until fragrant.
Cauliflower au gratin recipe process collage one showing boiling of cauliflower, sauteing onions and garlic, whisking flour, and adding heavy cream to pan.
  1. Add 2 tablespoons of all-purpose flour and cook until no white spots remain, about 1-2 minutes.
  2. Add 2 cups of heavy cream and bring the mixture to a low simmer.
  3. Once the cream starts to simmer, remove the pot from the heat and add 3/4 cup of the Gruyere and all of the Pecorino.
  4. Add 2 teaspoons of fresh thyme leaves and 1 pinch of nutmeg. Taste test and add salt and pepper if needed, then add the cauliflower.
Recipe collage group two showing mixing in cheese, seasoning the cream sauce, adding to baking dishes, and finished dish on baking sheet.
  1. Grease a 9×13 baking dish and pour the cauliflower cream mixture into the dish and top with the remaining Gruyere cheese and 1/4 cup of panko breadcrumbs. Note: I used two smaller baking dishes but a 9×13 should fit all of it.
  2. Bake for 25-30 minutes or until golden brown. If needed, broil the top for 1-2 minutes but watch carefully to prevent burning. Allow the au gratin cauliflower to settle for 10 minutes before serving.

More side dishes you’ll love

If you love cauliflower au gratin, give these other great recipes a try!

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Cauliflower au Gratin

5 from 5 votes
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 45 minutes
Servings: 12
This amazing Cauliflower au Gratin combines cauliflower, cream, Gruyere, Pecorino, and thyme that's topped with breadcrumbs and baked until golden. A must for Thanksgiving!

Ingredients 

  • 1 large head of cauliflower cut into florets, about 8 cups worth
  • 3 tablespoons butter melted
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup shredded gruyere cheese divided
  • 1/4 cup grated Pecorino Romano divided
  • 2 teaspoons fresh thyme leaves only
  • 1/4 cup panko breadcrumbs
  • 1 pinch nutmeg
  • 2 tablespoons all-purpose flour
  • salt and pepper to taste

Instructions 

  • Preheat oven to 350f and set one rack on the middle level and one towards the top.
  • Bring a large pot of salted water to boil and cook the cauliflower florets for 8 minutes or until almost fork tender, then drain and set aside.
  • Melt butter in a pot over medium heat then add the onion and cook until soft (about 7-8 minutes). Add the garlic and cook until fragrant (about 1-2 minutes).
  • Add the flour and cook until no white spots appear (1-2 minutes). Add the cream and bring to a low simmer. Once the cream starts to simmer remove the pot from the heat and mix in 3/4 cup Gruyere all of the Pecorino.
  • Add the cauliflower, thyme, and nutmeg to the pot and stir to combine. Give the sauce a taste and season with salt and pepper if required. A good amount of pepper is recommended.
  • Grease a 9×13 baking dish and pour the cauliflower into the dish. Top with the remaining Gruyere cheese and breadcrumbs. Bake for 25-30 minutes or until golden brown. If needed, the top can be broiled for the last 1-2 minutes but watch carefully.
  • Let the cauliflower au gratin sit for 10 minutes before serving. Enjoy!

Notes

  • Other cheeses such as Fontina, Gouda, or Swiss can be subbed for the Gruyere.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave.

Nutrition

Calories: 277kcal | Carbohydrates: 16.6g | Protein: 5.9g | Fat: 21g | Saturated Fat: 12.9g | Cholesterol: 73mg | Sodium: 66mg | Potassium: 98mg | Fiber: 0.9g | Sugar: 0.8g | Calcium: 132mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 5 votes

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25 Comments

  1. Leisa Stalnaker says:

    5 stars
    Excellent but very rich. A nice change up from potatoes Au gratin.

    1. Tara says:

      So happy you enjoyed, Leisa!

  2. Ellen M. says:

    5 stars
    Hi Jim and Tara ~
    Love this delicious recipe … and the recipes I’ve seen on your post
    which I recently discovered. You have exceptional taste in ingredients and preparation. I’m 83 yrs. old and “still cookin” ~ and learning! My 14 yr. old grandson loves to cook with his Nana and is of great help to me. Warmest regards to you and your family ~ Ellen

    1. Tara says:

      We’re so happy you and your grandson are enjoying the recipes, Ellen! Thank you for the comment!

  3. Dan says:

    This looks and sounds so delicious, canโ€™t wait to make this as a side for any of my Sunday family dinners.

    1. Tara says:

      We hope you love it, Dan!

  4. Donna Magaro says:

    5 stars
    I love all the recipes you posted it reminds me of my childhood. I love collecting cookbooks and I can โ€˜t wait for you to get one together .

    1. Tara says:

      We’re happy you enjoyed the recipe, Donna! We are working on a cookbook and plan for it to be out mid-2025. Thanks for the comment!

  5. Valerie Peery says:

    5 stars
    I love all your recipes. So good, so easy. This cauliflower is especially good. I had to cut down the recipe for 2, as I am single widow. Used precuts veggies for small amount. Used white cheddar cheese. I want to make this for the family on Thanksgiving.

    1. Tara says:

      We’re so happy you enjoyed the recipe, Valerie!

  6. Patricia says:

    I have an almost identical recipe, which uses cauliflower and broccoli together. It’s delicious and so much prettier than just white cauliflower.

  7. Tess says:

    1)I’m invited out for dinner. Ot’ll be at least an hour before we eat. Will this stand up being re-warmed in the microwave?
    2)Fresh thyme in winter? Where?
    3) I’d love to see some side dishes that travel well or can be served room temp.
    Your recipes are always a hit.
    Thank you
    Thank you!

    1. Tara says:

      Hi Tess, yes, this can be rewarmed in the microwave. I’m not sure where you’re located, but the grocery stores in New York where we live carry fresh thyme throughout the entire year. Feel free to peruse our side dish category for more sides.

  8. ROSEMARY MAZZA says:

    The recipe looks great . Do you think I could substitute broccoli which my family loves? Thanks

    1. Tara says:

      Hi Rosemary, you can use broccoli but it does have a slightly different texture so you may need to adjust the timing.

  9. elizabeth says:

    5 stars
    have been following you from the beginning. I know that everyone of the recipes tried have been great. so glad I found you.

    1. Tara says:

      We’re so happy you’ve been with us since the start and glad you’re enjoying the recipes, Elizabeth!

  10. Deb Morrison says:

    Oh my gosh, this looks divine! Can’t wait to try it!

    1. Tara says:

      We hope you love it, Deb!

  11. Julie Salerno says:

    Can I prefer this dish the day before Thanksgiving & bake on Thanksgiving day

    1. Tara says:

      Yes, you can.

  12. NOREEN LARDNER says:

    Love your show and recipes!!!

    1. Tara says:

      We’re so happy to hear that!

      1. Helene says:

        Jim & Tara,
        So glad I found & subscribed to your site. I truly appreciate the layout, steps and side notes.
        And of course, love all the wonderful recipes. With respect to the cauliflower au gratin, can you make & freeze ahead of Thanksgiving? Thank you & Happy Thanksgiving to you & Family.

        1. Tara says:

          Hi Helene, we’re so happy you’re enjoying the recipes! You probably can freeze it, but it may break or become watery during the freezing and thawing process.