Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 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 grated Gruyère cheese; 1 cup grated cheddar cheese; 1 tablespoon Dijon mustard; 1/2 cup breadcrumbs; 1/4 teaspoon nutmeg; Fresh parsley, for garnish

Highlighted under: Comfort Recipes

I love whipping up this Sunday Roasted Cauliflower Gratin on lazy weekends. The rich, cheesy sauce paired with roasted cauliflower creates a comforting dish that's perfect for family gatherings or a cozy dinner. This gratin always impresses with its creamy texture and golden-brown crust. It’s a delightful way to enjoy vegetables, and it makes every bite feel like a special treat. Trust me, once it's on the table, everyone will be reaching for seconds!

Created by

Juniper Hale

Last updated on 2026-01-11T19:45:36.589Z

I remember the first time I made this Sunday Roasted Cauliflower Gratin; it became an instant favorite in my home. Roasting the cauliflower first elevates its natural sweetness, and partnering it with a creamy cheese sauce makes for an unbeatable combination. I recommend using a mix of Gruyère and cheddar for the best flavor!

The trick that I learned is to bake it just until the top is bubbly and golden. This not only ensures the cheese melts perfectly but also gives the gratin that mouthwatering crust everyone loves. Give it a try; you won’t regret it!

        Why You'll Love This Recipe
        Creamy, rich cheese sauce with a delightful crunch
Perfectly roasted cauliflower adds depth and flavor
Ideal for family gatherings or a comforting weeknight meal

      

The Importance of Roasting

Roasting the cauliflower before adding it to the gratin is a crucial step that enhances the dish's overall flavor. By roasting at 400°F (200°C), the high heat caramelizes the natural sugars in the cauliflower, resulting in nutty, deep flavors that complement the creamy cheese sauce beautifully. Aim for slightly charred, tender florets after about 20 minutes, which should visibly shrink and start to brown at the edges. If you prefer a deeper roasted flavor, you can extend the roasting time by an additional 5-10 minutes.

It's also essential to ensure that the cauliflower is evenly coated with olive oil and seasoning. This not only helps with the roasting but also adds a savory depth that will elevate the entire dish. Take care to toss the florets thoroughly, allowing each one to glisten before spread out on the baking sheet. Avoid overcrowding, as this can lead to steaming instead of roasting.

Crafting the Cheese Sauce

Creating the cheese sauce is where the magic happens! As you heat the heavy cream, make sure to keep the temperature on medium-low – too high, and you risk scorching the cream. Stirring continuously ensures a smooth mixture, which is vital for achieving that luxurious mouthfeel. Gruyère cheese brings a complex flavor profile to the sauce, while cheddar adds a sharpness that balances the richness. I like to mix them in gradually to monitor the melting process and achieve a glossy consistency.

Adding Dijon mustard and nutmeg is a wonderful way to elevate the flavor profile of your cheese sauce. Mustard introduces subtle acidity, which cuts through the creaminess, while nutmeg adds warmth and depth. If you want to adjust the seasoning, taste the cheese sauce before pouring it over the cauliflower; you can add more salt or pepper according to your preference.

Storage and Serving Suggestions

This Sunday Roasted Cauliflower Gratin can be prepared ahead of time, making it perfect for those lazy weekends. You can assemble the dish up to a day in advance, just hold off on baking it until you're ready to serve. Cover it tightly with plastic wrap in the refrigerator to prevent it from drying out. When you're ready, simply bake it as directed, adding a few extra minutes if it's straight from the fridge to ensure everything heats through properly.

Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. This gratin pairs beautifully with a simple green salad or crispy bread, allowing its rich flavors to shine through. Consider topping it with some crispy fried onions or additional herbs for a delightful finishing touch!

Ingredients

Gather the following ingredients to create a delicious 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 grated Gruyère cheese
1 cup grated cheddar cheese
1 tablespoon Dijon mustard
1/2 cup breadcrumbs
1/4 teaspoon nutmeg
Fresh parsley, for garnish

With these ingredients, you’re well on your way to making a delicious gratin.

Instructions

Follow these simple steps to create a mouthwatering cauliflower gratin.

Prepare the Cauliflower

Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper in a large bowl until well-coated. Spread them onto a baking sheet and roast for 20 minutes until tender and lightly golden.

Make the Cheese Sauce

In a saucepan, heat the heavy cream over medium-low heat. Stir in the Gruyère and cheddar cheese until melted and smooth. Add the Dijon mustard and nutmeg, mixing well.

Assemble the Gratin

In a baking dish, layer the roasted cauliflower. Pour the cheese sauce evenly over the cauliflower. Lastly, sprinkle the breadcrumbs on top for added crunch.

Bake

Bake in the preheated oven for 10–15 minutes, or until the top is golden brown and bubbly. Remove from the oven and garnish with fresh parsley before serving.

Enjoy your delicious Sunday Roasted Cauliflower Gratin with family and friends!

Pro Tips

For an extra flavor boost, try adding some cooked pancetta or sautéed mushrooms to the cauliflower before adding the cheese sauce.

Substitutions and Variations

If you have dietary restrictions or simply want to switch things up, there are plenty of great substitutions for the cheeses. For a lighter option, you can try using a combination of low-fat mozzarella and a splash of parmesan for flavor. Plant-based cheese alternatives can also work if you’re aiming for a vegan version, but I recommend ensuring it's a melting type for the best results.

For a kick of flavor, consider adding sautéed garlic or even chopped sun-dried tomatoes into the cheese sauce. This introduces acidity and freshness that contrasts nicely with the rich gratin. You can also mix in other vegetables, such as spinach or mushrooms, to add variety and extra nutrients.

Troubleshooting Common Issues

If your cheese sauce isn't as smooth as you'd like, it may be due to the cheese being added too quickly or the heat being too high. To salvage it, remove the pan from the heat and whisk vigorously. If that doesn’t work, you could strain out any lumps to ensure a creamy consistency before combining it with the cauliflower.

Another potential issue is a soggy gratin. This can happen if the cauliflower isn't properly drained after washing or if there's too much liquid in the cheese sauce. Ensure that you thoroughly dry the cauliflower before roasting, and consider letting the cheese sauce cook a little longer to evaporate excess moisture.

Questions About Recipes

→ Can I prepare this gratin ahead of time?

Yes, you can assemble the gratin a day in advance. Just cover it and refrigerate before baking. Increase the baking time by a few minutes if it's cold from the fridge.

→ What can I substitute for heavy cream?

You can use half-and-half or a non-dairy cream alternative if you want a lighter version.

→ Can I use frozen cauliflower?

Yes, but I recommend thawing and draining it well to avoid excess moisture in the gratin.

→ How do I store leftovers?

You can refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for the best texture.