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Published January 28, 2020. This post may contain affiliate links. Please read my disclosure policy.
For all you veggie lovers, this cauliflower au gratin recipe is for you. Made with a delicious cheesy mornay sauce and topped off with breadcrumbs for an incredible vegetable side dish.
Just like in my Potatoes Au Gratin or my Sweet Potato Gratin, this is super creamy, cheesy and quite delectable. It’s a great vegetable side dish excellent for serving up to guests or family, and the best part is that it is really easy to make.
What Is Cauliflower Au Gratin
Au gratin simply means browned on top, and usually with breadcrumbs or cheese. While most commonly using potatoes, you simply swap those out with cauliflower or you are free to use any of your favorite vegetables.
What Is the Cheesy Sauce
The sauce that that cauliflower is coated in before baking is a mornay sauce which uses gruyere and parmesan cheeses that are whisked into a bechamel, which is thickened milk using a roux. It is incredibly cheesy and delicious and would go excellent on pasta or even some roasted vegetables.
Here is a list of ingredients needed to make this dish:
- Mornay Sauce
- Sea Salt and Pepper
How to Make It
Start by removing the stem and leaves from the head of cauliflower by trimming around the outside vegetables.
Trim up the cauliflower into smaller bite size pieces or florettes. This will also help it cook a little quicker.
Cook the cauliflower in large pot of boiling salted water for 5 minutes. Drain well in a colander.
Transfer the cooked cauliflower to a baking dish or casserole dish and mix in the mornay sauce until completely combined.
Top off by evenly sprinkling on breadcrumbs and bake in the oven at 400° for 20-25 minutes.
What to Serve It With
Cauliflower au gratin would go excellent with these main entrée meals:
Make-Ahead and Storage
How to Reheat: Cover with foil or an oven-safe lid and cook at 350° for 15-20 minutes or until hot.
Make-Ahead: You can make this recipe up to 1 day ahead. Simply reheat 30 minutes before serving.
How to Store: Cover and place in the refrigerator for up to 4 days.
How to Freeze: Cover and place in the freezer for up 2 months. Thaw 1 day in the refrigerator before reheating.
chef notes + tips
It is very important that the cauliflower is drained completely before mixing with the sauce or else it will become runny.
More Amazing Side Dish Recipes
Cauliflower Au Gratin Recipe
- 1 head of cauliflower
- 1 mornay recipe
- ¼ cup breadcrumbs
- Remove the leaves and stem from the head of cauliflower and then trim the cauliflower into bite-size florettes.
- Add them to a large pot of boiling salted water and cook for 5 minutes.
- Drain the cooked cauliflower very well before transferring to a baking dish.
- Pour in the mornay sauce and mix until completely coated and mixed in.
- Evenly sprinkle the breadcrumbs over top, covering the cheesy cauliflower.
- Bake at 400° for 20 to 25 minutes or until browned on top and especially around the outside of the inside of the baking dish.
- Add an optional garnish of parsley and serve.
- How to Reheat: Cover with foil or a oven safe lid and cook at 350° for 15-20 minutes or until hot.
- Make-Ahead: You can make this recipe up to 1 day ahead. Simply reheat 30 minutes before serving.
- How to Store: Cover and place in the refrigerator for up to 4 days.
- How to Freeze: Cover and place in the freezer for up 2 months. Thaw 1 day in the refrigerator before reheating.
- It is very important that the cauliflower be drained completely before mixing with the sauce or else it will become runny.