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Cauliflower au gratin in oval bowl with blue napkin in background.
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5 from 5 votes

Cauliflower au Gratin

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!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Side Dish
Cuisine: Italian
Servings: 12
Author: James Delmage

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 9x13 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

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