Cauliflower and Cheddar Baked Gratin
Tender cauliflower florets baked in a rich and cheesy cheddar cream sauce, topped with golden breadcrumbs for a comforting side dish perfect for any occasion. This french-inspired comfort food (vegetarian) ready in about 50 minutes pairs divided unsalted butter, all-purpose flour, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 cups (about 1 medium head) cauliflower florets
- 3 tbsp, divided unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 1/2 cups grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 cup panko breadcrumbs
- 1 tbsp, chopped (optional) fresh thyme leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Steam 5 cups cauliflower florets until just tender, about 7 minutes, then drain well and transfer to a buttered 9x9-inch baking dish.
- Step 2: In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook, whisking constantly, for 1 minute to form a roux.
- Step 3: Gradually whisk in 2 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5 minutes.
- Step 4: Remove from heat and stir in 1 1/2 cups grated sharp cheddar cheese, 1/4 cup grated Parmesan cheese, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/2 tsp black pepper until melted and smooth.
- Step 5: Pour the cheese sauce evenly over the cauliflower in the baking dish.
- Step 6: In a small bowl, melt remaining 1 tbsp butter and mix with 1/2 cup panko breadcrumbs and 1 tbsp chopped fresh thyme leaves. Sprinkle this mixture evenly over the cheese sauce.
- Step 7: Bake uncovered for 25-30 minutes until the top is golden brown and bubbly. Let rest for 5 minutes before serving.
Frequently asked questions
How long does Cauliflower and Cheddar Baked Gratin take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cauliflower and Cheddar Baked Gratin?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided unsalted butter from drying out.
Can I substitute ingredients in Cauliflower and Cheddar Baked Gratin?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cauliflower and Cheddar Baked Gratin for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cauliflower and Cheddar Baked Gratin vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
