Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup heavy cream; 1 cup sharp cheddar cheese, grated; 1 cup Gruyère cheese, grated; 1/2 cup breadcrumbs; 2 tablespoons butter, melted; 1 teaspoon garlic powder; 1 teaspoon thyme leaves

Highlighted under: Delightful Bakes

I absolutely love making this Sunday Roasted Cauliflower Gratin as a comfort food staple for my family. It’s creamy, cheesy, and has that perfect golden crust on top that just beckons you to dig in. I often prepare it when I want something indulgent yet healthy, and it never disappoints. The subtle sweetness of roasted cauliflower mixed with rich cheese and a crunchy topping brings incredible flavors that everyone enjoys. Whether it's a family gathering or a cozy dinner, this dish always makes the table feel special.

Created by

Rowena Clarke

Last updated on 2026-01-12T03:37:19.449Z

When I first tried making this gratin, I was amazed at how the roasted cauliflower transformed into a creamy, luscious base that perfectly holds the cheese. Roasting the cauliflower first enhances its natural sweetness, which balances wonderfully with the sharpness of the cheese. I recommend checking the cauliflower frequently to ensure it’s not overcooked, leading to a mushy texture.

The joy of this recipe is really in the cheese blend. I like to use a combination of sharp cheddar and nutty Gruyère, which gives depth and flavor. Don’t skip the breadcrumb topping; it adds that satisfying crunch you crave!

Why You'll Love This Recipe
Lusciously creamy with a golden crispy top
Rich flavors from roasted cauliflower and cheeses
Easily adjustable for dietary preferences

The Role of Roasting

Roasting the cauliflower is a crucial step that enhances its natural sweetness while adding a delicious caramelized flavor. Tossing the florets in olive oil and seasoning them well ensures that every bite is packed with taste. For an added depth of flavor, consider using flavored olive oils or adding a pinch of smoked paprika. Keep an eye on the cauliflower while it's roasting; you're looking for a golden-brown appearance and a tender texture, which typically takes about 25 minutes in a preheated oven.

Don’t skip the seasoning! Properly seasoning the cauliflower before roasting elevates the entire dish. The salt not only enhances the flavor but also draws out moisture, allowing the florets to crisp up beautifully. Use freshly cracked black pepper for the best results, and feel free to experiment with herbs like rosemary or oregano for a personalized touch.

Crafting the Perfect Cheese Sauce

The cheese sauce is where the magic happens. Combining sharp cheddar with Gruyère creates a rich, flavorful profile that perfectly complements the roasted cauliflower. As you heat the heavy cream, take care not to let it boil, as this could cause it to curdle. Stirring continuously helps to keep the mixture smooth. If you're looking to reduce the richness, you can substitute half of the heavy cream with low-fat milk or a plant-based milk alternative—just be mindful that this may alter the texture slightly.

If you’re a fan of extra flavor, a splash of white wine or a teaspoon of mustard can elevate your cheese sauce even further. As soon as the cheeses are added, monitor the sauce closely until it becomes glossy and thick. This usually takes about 5 minutes; if it's too thick, whisk in a little more cream or milk to achieve your desired consistency.

Making It Your Own

This gratin is easily customizable! You can add vegetables like sautéed mushrooms or spinach for extra nutrition and flavor. Alternatively, for a meatier version, consider mixing in cooked bacon or ham before adding the cheese sauce. If you're working with dietary restrictions, try gluten-free breadcrumbs or a nut-based cheese substitute to make this dish more inclusive—a simple switch that still maintains deliciousness.

To make ahead, prepare the gratin up to the baking stage, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, simply uncover and bake at the recommended temperature until heated through and the top is golden brown, which usually takes about 25-30 minutes. This advance prep can be a lifesaver for busy days or gatherings!

Ingredients

For the Gratin

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper to taste
1 cup heavy cream
1 cup sharp cheddar cheese, grated
1 cup Gruyère cheese, grated
1/2 cup breadcrumbs
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon thyme leaves

Instructions

Steps

Roast the Cauliflower

Preheat your oven to 425°F (220°C). Toss the cauliflower florets in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes or until golden and tender.

Prepare the Cheese Sauce

In a saucepan over medium heat, combine heavy cream, garlic powder, and thyme, bringing it to a simmer. Gradually stir in the cheddar and Gruyère cheeses until melted and smooth. Season with salt and pepper.

Assemble the Gratin

In a greased baking dish, add the roasted cauliflower, then pour the cheese sauce over it. In a bowl, mix breadcrumbs with melted butter and sprinkle evenly on top.

Bake

Bake in the oven at 400°F (200°C) for 15 minutes or until the top is golden brown. Let it cool for a few minutes before serving.

Enjoy Your Meal!

Pro Tips

For an added flavor kick, try adding some grated parmesan to the top before baking. Experiment with different cheeses or even add cooked bacon for a savory twist.

Serving Suggestions

This Sunday Roasted Cauliflower Gratin pairs beautifully with a crisp salad or roasted meats, making it a versatile addition to any meal. For a lighter option, serving it alongside grilled chicken or fish allows the richness of the gratin to shine without overwhelming the palate. I also find that a simple vinaigrette can balance out the creaminess of the dish, offering a refreshing contrast.

If you’re looking to create a complete meal, you can serve the gratin as the star of a vegetarian feast. Pairing it with roasted seasonal vegetables or a hearty grain, such as quinoa or farro, not only complements the gratin but also provides a satisfying and nutritious dining experience.

Storing and Reheating

Leftovers can be stored in an airtight container in the fridge for up to three days. To retain the texture, reheat the gratin in a conventional oven instead of a microwave. Simply cover it loosely with foil to prevent the top from browning too much and bake at 350°F (175°C) until warmed through, around 15-20 minutes.

If you want to prolong its life, consider freezing the gratin. After preparing, allow it to cool completely, then tightly wrap it in plastic wrap and foil to prevent freezer burn. It should stay fresh for up to three months. To reheat, thaw overnight in the fridge before reheating in the oven as mentioned above, ensuring it reaches an internal temperature of 165°F (74°C).

Troubleshooting Tips

If your gratin comes out too watery, this could be due to excess moisture from the cauliflower. To prevent this issue, make sure to thoroughly dry the florets after rinsing them and before roasting. You can also roast them longer for a crispier texture, which will help absorb some of that moisture.

Should your cheese sauce turn grainy, this often happens from heating too quickly or using cold ingredients. Always aim to bring the cream to a gentle simmer, and be sure your cheeses are at room temperature before adding them for a smoother result. Keeping the heat low while whisking continually will yield a creamy sauce every time.

Questions About Recipes

→ Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower can be used, but make sure to thaw and drain it well before roasting.

→ Is there a dairy-free option for this recipe?

You can substitute the heavy cream with coconut cream and the cheeses with dairy-free versions to make it dairy-free.

→ How can I make this dish ahead of time?

You can prepare the gratin up to the baking step and refrigerate it. Bake when ready to serve, adding a few extra minutes to the time if it’s cold.

→ Can I add other vegetables to the gratin?

Definitely! Broccoli or brussels sprouts would also work well. Just ensure they are pre-cooked should their cooking times differ.