When the colder months roll in, comfort food takes center stage, and nothing hits quite like a warm, bubbling casserole. Enter the Creamy Cauliflower Gratin with Parmesan Crust—a dish that marries elegance and indulgence in one pan. It’s creamy, cheesy, golden, and has that deeply satisfying crunch on top that we all crave. Whether you’re a seasoned home cook or a curious beginner, this recipe is here to elevate your side dish game.
This gratin isn’t just for cauliflower lovers. Even skeptics will be wooed by the velvety béchamel sauce infused with nutmeg and mustard, the buttery parmesan breadcrumb topping, and the subtle sweetness of roasted cauliflower. It’s ideal for holiday spreads, dinner parties, or just cozy evenings in.
In this post, we’ll walk you through every single detail—from choosing the perfect cauliflower to achieving the ultimate crust—so that your Creamy Cauliflower Gratin with Parmesan Crust comes out perfect every single time.
Why You’ll Love This Recipe
- It’s comforting yet refined: Like mac and cheese’s classy cousin.
- Vegetarian-friendly: A perfect side or main dish for meatless meals.
- Crowd-pleasing: Ideal for potlucks, Thanksgiving, or a fancy Sunday dinner.
- Make-ahead-friendly: Prep in advance, bake before serving.
- Customizable: Add proteins, switch cheeses, or adjust to dietary needs.
Ingredients You’ll Need
Let’s break down the components that make this dish truly shine:
Cauliflower
- Fresh cauliflower: Choose a firm, white head with no dark spots. Cut into medium-sized florets.
- Salted water for blanching: Pre-cooking cauliflower keeps the texture perfect—not mushy, not too firm.
Béchamel Sauce (White Sauce)
- Unsalted butter and flour: This classic roux base thickens the sauce.
- Warm milk and cream: These create a silky, rich texture.
- Dijon mustard: Adds subtle tang and depth.
- Nutmeg: A hint of spice that complements the cauliflower and cheese.
- Gruyère & Parmesan cheese: Gruyère adds nutty richness; parmesan offers salty umami.
Parmesan Crust
- Panko breadcrumbs: For crunch.
- Parmesan cheese: Enhances the savory, golden top.
- Olive oil: Helps achieve that golden-brown finish.
- Optional herbs: Dried thyme, rosemary, or parsley for a fresh finish.
Step-by-Step Instructions
Step 1: Blanch the Cauliflower
Blanching gives cauliflower the perfect bite—tender but not falling apart.
- Bring a large pot of salted water to a boil.
- Add cauliflower florets and cook for 5–6 minutes.
- Drain and immediately run under cold water to stop cooking. Set aside to dry.
Step 2: Prepare the Creamy Béchamel Sauce
A well-balanced béchamel is what separates a good gratin from a great one.
- In a saucepan over medium heat, melt 2 tablespoons butter.
- Stir in 2 tablespoons flour and whisk for 1–2 minutes (no browning).
- Gradually add 1.5 cups warm milk and 0.5 cup heavy cream, whisking constantly.
- Add nutmeg (¼ tsp), Dijon mustard (1 tsp), and salt & pepper to taste.
- Once thickened (about 4–5 minutes), remove from heat.
- Stir in ½ cup Gruyère and ¼ cup Parmesan until melted and smooth.
Step 3: Assemble the Gratin
The layering makes it beautiful and cohesive.
- Lightly grease a 9×9 baking dish.
- Spread cauliflower evenly in the dish.
- Pour the warm béchamel sauce over the florets, ensuring full coverage.
Step 4: Make the Parmesan Crust
Crunch is king when it comes to casseroles.
- In a bowl, mix:
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan
- 1 tbsp olive oil
- Sprinkle the mixture evenly over the top of the gratin.
Step 5: Bake to Perfection
Time to turn that creamy dream into a crispy reality.
- Preheat your oven to 200°C (400°F).
- Bake uncovered for 25–30 minutes, or until the top is golden brown and bubbling.
- Optional: Broil the last 2 minutes for extra crispiness.
Step 6: Rest and Serve
Letting it rest helps the gratin set.
- Remove from oven and let cool for 10 minutes before serving.
- Garnish with chopped parsley or thyme for a fresh contrast.
Tips for Success
- Don’t skip the blanching: Raw cauliflower won’t cook properly during baking alone.
- Warm your milk: Cold milk can cause lumps in the béchamel.
- Use quality cheese: The better the cheese, the deeper the flavor.
- Adjust sauce consistency: If it’s too thick, whisk in more milk. Too thin? Simmer a bit longer.
- For extra depth: Add a pinch of garlic powder or sautéed shallots to the sauce.
Variations to Try
Looking to personalize your Creamy Cauliflower Gratin with Parmesan Crust? Here are some ideas:
Add Protein
- Chopped cooked bacon or pancetta
- Shredded rotisserie chicken
- Cubed ham
Cheese Swaps
- Sharp white cheddar
- Fontina
- Blue cheese for a bold twist
Make it Gluten-Free
- Use gluten-free flour for the roux
- Substitute gluten-free breadcrumbs or crushed rice crackers
Make it Keto
- Skip the flour in the roux, and thicken with cream cheese
- Use crushed pork rinds instead of breadcrumbs
What to Serve with Cauliflower Gratin
Though this dish can stand on its own, it shines as a side dish too. Consider pairing with:
- Roasted meats: Chicken, beef tenderloin, or lamb.
- Holiday mains: Turkey, glazed ham.
- Vegetarian mains: Mushroom Wellington, lentil loaf, or a hearty salad.
- Light greens: Arugula salad with lemon vinaigrette balances the richness.
Make-Ahead and Storage
Can I make this ahead?
Yes! Assemble everything (don’t bake), cover tightly, and refrigerate up to 24 hours. Bring to room temperature before baking.
Storing Leftovers
Cool completely and store in an airtight container. Will last 3–4 days in the fridge.
Reheating Tips
- Oven: 180°C for 15–20 minutes.
- Microwave: Reheat in 60-second intervals, stirring halfway.
Final Thoughts
The Creamy Cauliflower Gratin with Parmesan Crust is more than a side dish—it’s a luxurious comfort food experience. With its creamy, cheesy base and golden crispy top, this dish checks every box for flavor, texture, and satisfaction.
Whether you’re prepping a holiday meal, entertaining guests, or just craving something rich and warm on a chilly night, this gratin delivers. It’s a dish you’ll come back to again and again, and with all the customizable variations, you’ll never get bored.
Creamy Cauliflower Gratin with Parmesan Crust Recipe
Description
This Creamy Cauliflower Gratin with Parmesan Crust is a rich and comforting side dish that combines tender cauliflower florets with a velvety béchamel sauce, topped with a golden, crispy parmesan crust. It's an elegant yet easy-to-make recipe perfect for weeknight dinners or holiday tables.
Ingredients
For the Cauliflower Base
For the Creamy Sauce
For the Parmesan Crust
Instructions
Blanch the Cauliflower
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5–6 minutes until just tender. Drain and set aside to cool.
Prepare the Creamy Sauce
- In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in warm milk and cream until smooth. Add nutmeg, mustard, salt, and pepper. Simmer for 3–4 minutes until thickened. Remove from heat and stir in Gruyère and Parmesan until melted.
Combine Cauliflower and Sauce
- Place the blanched cauliflower in a buttered baking dish. Pour the creamy sauce evenly over the cauliflower, gently tossing to coat the florets.
Make the Parmesan Crust
- In a small bowl, mix breadcrumbs, Parmesan, and olive oil. Sprinkle this mixture evenly over the cauliflower and sauce.
Bake the Gratin
- Preheat your oven to 200°C. Bake the gratin uncovered for 25–30 minutes, or until the top is golden and bubbling.
Rest and Serve
- Let the gratin rest for 10 minutes before serving. Optionally, garnish with dried thyme or fresh chopped parsley for a pop of color.
Note
Cheese Swaps: Try sharp cheddar or fontina if Gruyère is unavailable.
Make Ahead: Prepare up to baking and refrigerate. Bake just before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
Gluten-Free Option: Use gluten-free flour and breadcrumbs.
Add Protein: Add chopped cooked chicken or ham for a complete meal.
