Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
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 shredded sharp cheddar cheese; 1 cup shredded Gruyère cheese; 1/2 cup breadcrumbs; 2 tablespoons chopped fresh parsley

Highlighted under: Baking & Desserts

I love making this Sunday Roasted Cauliflower Gratin for a cozy family meal. The combination of roasted cauliflower and a creamy, cheesy sauce creates a dish that's not only comforting but also packed with flavors. I enjoy how the golden crust forms on top, adding a delightful crunch that perfectly contrasts with the softness of the vegetables. It's easy to prepare and always a hit with my loved ones, making it a perfect addition to our festive Sunday dinners.

Created by

Amber Walsh

Last updated on 2026-01-11T23:49:12.316Z

When I first made this gratin, I never expected it to become a regular in my meal rotation. The savory scent of roasting cauliflower wafts through my kitchen, and even those who claim not to love vegetables find themselves going for seconds. I've learned that the secret to a great gratin lies in the quality of the cheese—using a mix of sharp cheddar and creamy Gruyère adds depth and richness that can't be beaten.

Another tip I've discovered is to ensure the cauliflower is tender but still has some bite before mixing it with the sauce. This way, when it bakes, the florets maintain their shape and texture, resulting in a more appealing dish. It’s all about balancing creamy and crispy elements!

        Why You'll Love This Recipe
        A creamy cheese sauce enveloping tender roasted cauliflower
A golden, crunchy topping that adds great texture
Simple to prepare, making it a fantastic choice for special occasions

      

The Importance of Roasting

Roasting the cauliflower before adding it to the gratin is a crucial step that enhances its flavor. By tossing the florets in olive oil and seasoning them well before roasting, we coax out their natural sweetness and achieve a beautiful caramelization. This adds depth to the dish, making the contrast between the creamy inside and crispy exterior even more enjoyable. Keep an eye on the cauliflower; when it starts to brown slightly and soften, it’s ready for the next stage.

The texture you achieve from roasting also serves as a fantastic base for the cheese sauce. Once baked with the sauce, the cauliflower’s edges crispen, creating a delightful mix of textures. If you're short on time, you can blanch the cauliflower briefly instead of roasting, but you'll miss out on that caramelized flavor essential for making this dish special.

Mastering the Cheese Sauce

The cheese sauce is what truly makes this gratin stand out. Using a mix of sharp cheddar and Gruyère creates a rich, complex flavor profile that compliments the cauliflower beautifully. The sharpness of the cheddar contrasts against the nutty, slightly sweet Gruyère, making each spoonful exciting. When blending, be sure to remove the pan from heat once the cheese is melted—this prevents the sauce from becoming too thick or grainy, which can happen if you overcook it.

If you’re looking to make this dish lighter, consider substituting part of the heavy cream with half-and-half or whole milk. Alternatively, for a vegan version, you can use cashew cream or a store-bought non-dairy cream mixed with nutritional yeast to retain that cheesy flavor. Just know that this will alter the overall texture slightly, so adjust your baking time to ensure the gratin sets properly.

Ingredients

Gather your ingredients before you start cooking to streamline the process. Here’s what you’ll need for the Sunday Roasted Cauliflower Gratin:

Ingredients

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper to taste
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley

With the ingredients sorted, you’re ready to create this delicious gratin!

Instructions

Follow these steps to make your Sunday Roasted Cauliflower Gratin:

Roast the Cauliflower

Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, spreading them on a baking sheet. Roast for about 20 minutes until they are tender and start to caramelize.

Prepare the Cheese Sauce

In a saucepan over medium heat, combine the heavy cream with half of both types of cheese. Stir until melted and smooth, then season with salt and pepper.

Combine and Bake

In a baking dish, layer the roasted cauliflower and pour cheese sauce over it. Top with remaining cheese and breadcrumbs. Bake for 20 minutes, or until the top is golden and bubbly.

Garnish and Serve

Remove from the oven, sprinkle with fresh parsley, and serve immediately. Enjoy the warmth and flavors of this delightful dish!

Now that you’ve prepared the gratin, it’s time to dig in! Enjoy your delicious creation.

Pro Tips

For an extra kick of flavor, consider adding a pinch of nutmeg to the cheese sauce or some garlic while roasting the cauliflower.

Serving Suggestions

This Sunday Roasted Cauliflower Gratin pairs well with various main dishes. It’s a fantastic side for roast chicken or beef, but I also love serving it alongside a fresh leafy salad for a lighter meal. The creaminess of the gratin complements the crispness of the salad, creating a well-rounded dining experience. For a more substantial meal, consider adding roasted vegetables on the side, such as carrots or Brussels sprouts, which will harmonize with the rich flavors of the gratin.

If you want to entertain, consider serving this dish in individual ramekins. It not only looks elegant but also allows for personalized servings, and they can be prepped beforehand and baked just before serving. If you're scaling up for a larger crowd, doubling the recipe works well; just be sure to adjust your baking time accordingly to ensure everything is heated through and bubbly.

Storage and Reheating Tips

Leftovers from your Sunday Roasted Cauliflower Gratin can be refrigerated for up to three days. To store, let the gratin cool to room temperature, then transfer it to an airtight container. For longer storage, consider freezing; however, keep in mind that the creamy texture may change slightly upon thawing. For the best results, freeze individual portions so you only defrost what you need.

When reheating, place the gratin in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. If it looks a bit dry, adding a splash of cream or milk before reheating can help restore its creamy texture. Avoid using a microwave for reheating if possible, as it may make the gratin rubbery rather than creamy and satisfying.

Questions About Recipes

→ Can I prepare this dish ahead of time?

Yes, you can prepare it a day in advance. Assemble the gratin and refrigerate it, then bake it when you're ready.

→ What can I substitute for cream?

You can use whole milk or a dairy-free cream alternative, but the texture and richness may differ.

→ Can I add other vegetables?

Absolutely! Broccoli or Brussels sprouts work well in this gratin.

→ How do I store leftovers?

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