If you’re looking for a side dish that’s rich, cozy, and just a little bit indulgent, this Creamy Cauliflower Gratin is exactly what you need. It’s a lighter twist on the classic potato gratin but still packed with creamy goodness, melted cheese, and a golden, crispy topping. Perfect for weeknight dinners, holidays, or whenever you want to impress your family with a veggie forward dish that doesn’t taste like “just vegetables.”
What makes this gratin extra special is the velvety sauce made with butter, garlic, shallots, thyme, and Dijon mustard; creating a balance of earthy, savory, and slightly tangy flavors. Add in mozzarella and Parmesan for that gooey, cheesy pull, then top it with crunchy Panko breadcrumbs for the perfect finishing touch.
Whether you’re serving it alongside roast chicken, turkey, beef, or even as a vegetarian main dish with a simple salad, this cauliflower gratin will definitely become a go to favorite.
Why You’ll Love This Recipe
- Creamy & cheesy: Loaded with mozzarella, Parmesan, and a silky cream sauce.
- Golden & crunchy: Topped with crispy Panko breadcrumbs.
- Comfort food made lighter: A satisfying twist on potato gratin with nutritious cauliflower.
- Perfect for any occasion: Easy enough for weeknights but elegant enough for holidays.
Ingredients You’ll Need
- Cauliflower: A whole head, cut into florets.
- Butter, garlic & shallot: The flavor base of the sauce.
- Flour, milk & heavy cream: To make a thick, creamy béchamel style sauce.
- Dijon mustard & fresh thyme: For a subtle tang and herby flavor.
- Mozzarella & Parmesan: The melty, cheesy stars of the dish.
- Panko breadcrumbs: For that irresistible crunchy topping.
- Olive oil, salt & pepper: To season and balance everything.
How to Make Creamy Cauliflower Gratin
1Prep the topping: In a small bowl, mix together Panko breadcrumbs, olive oil, and a little Parmesan. Set aside.
2Steam the cauliflower: Steam florets until just tender, about 4–5 minutes. Drain well.
3Make the sauce: In a large skillet, melt butter and sauté garlic and shallot until fragrant. Stir in flour and thyme, whisking until lightly browned. Slowly whisk in milk, cream, and Dijon until smooth and slightly thickened. Season with salt and pepper.
4Bring it all together: Add cauliflower, mozzarella, and Parmesan to the sauce. Stir until the cheeses are melted and everything is well coated.
5Assemble & bake: Transfer the mixture to a baking dish, sprinkle with the breadcrumb topping, and bake at 400°F until bubbly and golden, about 20–25 minutes.
6Serve: Garnish with fresh thyme and serve warm.
Tips for the Best Cauliflower Gratin
- Don’t over steam the cauliflower: it should be tender but not mushy.
- If the sauce feels too thick, whisk in an extra splash of milk until creamy.
- Add a pinch of nutmeg to the sauce for a classic gratin touch.
- For extra richness, swap half of the mozzarella with Gruyère cheese.
Serving Ideas
This creamy cauliflower gratin pairs beautifully with roasted meats, holiday mains like turkey or ham, or as part of a cozy vegetarian dinner. It’s also a great make ahead dish; just prep it up to the baking step, refrigerate, then bake right before serving.
Creamy Cauliflower Gratin
Ingredients
- 1 tablespoon olive oil
- ¼ cup Panko breadcrumbs
- ½ cup freshly grated Parmesan divided
- 1 head cauliflower cut into florets
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 large shallot diced
- 3 tablespoons all-purpose flour
- 2 teaspoons chopped fresh thyme leaves
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese
- 3 sprigs fresh thyme for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, combine olive oil, Panko breadcrumbs, and ¼ cup Parmesan; set aside.
- Place cauliflower florets in a steamer basket over boiling water. Cover and steam until crisp tender, 4–5 minutes. Drain well.
- In a large skillet, melt butter over medium heat. Add garlic and shallot; cook, stirring often, until fragrant, about 2 minutes.
- Whisk in flour and thyme; cook until lightly browned, about 1 minute.
- Slowly whisk in milk, heavy cream, and Dijon mustard. Cook, whisking constantly, until slightly thickened, 4–5 minutes. Season with salt and pepper.
- Stir in steamed cauliflower, mozzarella, and remaining ¼ cup Parmesan until cheese has melted.
- Transfer mixture to a baking dish. Sprinkle evenly with the Panko mixture.
- Bake 20–25 minutes, until golden brown and bubbly.
- Garnish with fresh thyme and serve warm.
Notes
- Panko is a Japanese style breadcrumb, often found in the Asian section of grocery stores.
- For a richer flavor, try adding Gruyère cheese along with mozzarella.
- Don’t over steam the cauliflower; it should be just tender, not mushy.
