Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 fresh parsley, chopped

Highlighted under: Baking & Desserts

I absolutely adore making Sunday Roasted Cauliflower Gratin as it brings the comfort of home-cooked goodness to our family table. This creamy and cheesy dish is not only an ideal side but can also shine as a star on its own. With the cauliflower roasted to perfection and layered with rich cheeses, it's the ultimate indulgence we look forward to every week. I guarantee that the delightful blend of flavors and textures won't just satisfy your taste buds but will also leave everyone asking for seconds.

Created by

Adele Summers

Last updated on 2026-01-13T04:28:05.259Z

When I first attempted this Sunday Roasted Cauliflower Gratin recipe, I was blown away by how simple yet satisfying it was. The process of roasting the cauliflower enhances its natural sweetness, and I love how it pairs beautifully with a creamy cheese sauce. I also experimented with different types of cheese, and I found that a combination of sharp cheddar and Gruyère yields the best flavor.

One tip I picked up along the way is to ensure the cauliflower is tender before mixing it with the sauce. This will not only provide a delightful texture in each bite but also allow it to absorb all those delicious cheesy flavors. Trust me, you'll want to take your time during this step!

        Why You'll Love This Recipe
        Rich, cheesy flavor that comforts the soul
Creamy texture that contrasts beautifully with the roasted cauliflower
Perfect for family gatherings or Sunday dinners

      

Perfecting the Roasting Technique

Roasting the cauliflower is the critical first step that sets the tone for your gratin. When tossing the florets with olive oil, ensure they are evenly coated for uniform cooking. The key is to roast them until they're golden and tender, which typically takes about 20 minutes in a preheated oven at 400°F (200°C). Keep an eye on them towards the end; they should have a slight char, indicating they’re ready for the next stage.

If you prefer a deeper flavor, consider adding spices such as garlic powder or smoked paprika to the olive oil before tossing. These will infuse the cauliflower with an added layer of complexity. Additionally, ensuring adequate space between the florets on the baking sheet allows for proper airflow, leading to better caramelization.

Crafting the Cheese Sauce

For the cheese sauce, using quality cheeses like sharp cheddar and Gruyère is essential as they melt beautifully and provide distinct flavors. When heating the heavy cream, bring it to a gentle simmer—this ensures it doesn’t boil over while maintaining an ideal temperature for melting the cheeses. Stir constantly to avoid scorching the cream, and be patient while you incorporate the cheese until the mixture is glossy and all lumps are gone.

If you're looking for a lighter alternative or dietary swaps, you can use a combination of cauliflower cream or cashew cream in place of heavy cream, along with a nut-based cheese. This will create a similar creamy texture while catering to dairy-free preferences.

Storing and Serving Suggestions

Once baked, the gratin can be served immediately, but letting it rest for about 5-10 minutes before serving allows the sauce to thicken slightly, making it easier to portion. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warm and bubbling to maintain the gratin's texture.

For an added twist, feel free to experiment with toppings; a sprinkle of crumbled feta or a handful of caramelized onions can elevate the dish even further. Pair the gratin with a simple green salad for a balanced meal or serve it alongside roasted meats for a more substantial feast.

Ingredients

Gather these ingredients to create the most delectable 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 sharp cheddar cheese, grated
1 cup Gruyère cheese, grated
1/2 cup breadcrumbs
2 tablespoons fresh parsley, chopped

With these ingredients ready, let's move on to the preparation!

Instructions

Follow these steps for a deliciously creamy gratin.

Roast the Cauliflower

Preheat your oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until golden and tender.

Prepare Cheese Sauce

In a saucepan over medium heat, heat the heavy cream until it simmers. Stir in the cheddar and Gruyère cheese until melted and smooth. Season with salt and pepper.

Assemble the Gratin

In a greased baking dish, place the roasted cauliflower and pour the cheese sauce over it. Sprinkle breadcrumbs on top.

Bake

Bake in the preheated oven for an additional 10 minutes or until golden and bubbly. Garnish with fresh parsley before serving.

Your gratin is now ready to be served! Enjoy every mouthful.

Pro Tips

For an extra layer of flavor, consider adding a pinch of nutmeg to the cheese sauce or incorporating some sautéed garlic.

Ingredient Spotlight: Cauliflower

Cauliflower is the star of this dish, and its versatility shines through. When selecting your cauliflower, look for heads that feel heavy for their size and have tightly packed florets with no brown spots. This guarantees freshness and optimal flavor. Plus, cauliflower absorbs flavors exceptionally well, making it a perfect canvas for the rich cheese sauce.

If you're short on time, frozen cauliflower florets work as a great substitute. Just ensure to thaw and pat them dry before roasting to minimize excess moisture that can lead to steaming instead of roasting.

Scaling the Recipe

This recipe is easily scalable for larger gatherings. For every additional head of cauliflower, simply double or triple the cheese sauce ingredients while ensuring the roasting time remains similar for the florets, as long as they're spaced out properly on the baking sheet. Use multiple baking dishes if necessary to prevent overcrowding.

For serving a crowd, consider preparing a larger batch, then split into smaller dishes for baking. This not only makes it easier to portion but also allows for different variations, such as adding cooked bacon or sautéed mushrooms in one dish while keeping the others classic.

Questions About Recipes

→ Can I use frozen cauliflower?

Yes, but be sure to thaw and drain it well to prevent excess moisture in the gratin.

→ What can I serve with this gratin?

This dish pairs well with roasted meats or can be enjoyed on its own for a meat-free meal.

→ Can I use different cheeses?

Absolutely! Feel free to experiment with your favorite cheeses as long as they melt well.

→ How can I make this dish ahead of time?

You can prepare the dish up to the baking step, cover it, and store it in the refrigerator for a day. Just bake it right before serving.