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 shredded cheddar cheese; 1/2 cup shredded Gruyère cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon nutmeg; 1/2 cup breadcrumbs; 2 tablespoons chopped fresh parsley (for garnish)

Highlighted under: Soft Planning

I love making Sunday Roasted Cauliflower Gratin for cozy family dinners. This dish allows the cauliflower to shine, complemented by a rich cheese sauce that melds beautifully as it bakes. The golden crust adds a delightful crunch that contrasts perfectly with the tender cauliflower. Each bite is a delicious mix of flavors and textures that makes it a favorite on our table, especially during leisurely Sundays when everyone gathers around for a comforting meal.

Created by

Zara Ellington

Last updated on 2026-01-13T02:19:35.392Z

When I first made this Sunday Roasted Cauliflower Gratin, I was amazed by how simply roasted cauliflower could be transformed into such a decadent dish. The method of roasting first really brings out the natural sweetness of the cauliflower, which contrasts marvelously with the sharpness of the cheese. I recommend letting it cool slightly before serving, as it allows the gratin to set and makes serving easier.

Over the years, I’ve tried different cheeses, and while cheddar is classic, adding a touch of Gruyère gives it that extra layer of flavor. Be sure to season each layer well and taste as you go, as it elevates the entire dish. Sunday dinners have never been so delightful!

        Why You'll Love This Recipe
        Creamy, cheesy goodness that's hard to resist
A beautiful golden crust adds an irresistible crunch
A fantastic way to enjoy vegetables without compromising on flavor

      

Perfecting the Cheese Sauce

The cheese sauce is the heart of this gratin, providing that luscious creaminess that contrasts beautifully with the roasted cauliflower. For a richer flavor, I recommend using freshly grated cheese rather than pre-shredded, as it melts better and enhances the overall texture of the sauce. If you want to experiment, feel free to add a touch of cream cheese for extra creaminess or a bit of smoked paprika for a hint of spice.

When combining the heavy cream and cheeses, keep the heat on medium, stirring continuously. You want the sauce to reach a gently bubbling state—this is when you know the cheeses are fully melted and the sauce is about to reach its glossy, decadent form. If the sauce becomes too thick, a splash of extra cream or even some reserved cauliflower cooking water can help adjust the consistency.

Roasting Tips for Cauliflower

Roasting the cauliflower is crucial for developing its flavor, so don’t skip this step. Spread the florets evenly on the baking sheet to ensure they roast uniformly. If they are too crowded, they may steam instead of roast, leading to less desirable texture. Aim for a nice golden-brown color to indicate that caramelization has occurred, enhancing the natural sweetness of the cauliflower.

Check the cauliflower after about 15 minutes; you want it to be tender enough to pierce with a fork but not completely mushy. If they still need time, keep roasting until they reach that perfect balance. This process adds depth to each bite, ensuring that every forkful is bursting with flavor once combined with the cheesy goodness.

Garnishing and Serving Suggestions

Once your gratin has baked, allowing it to cool for a few minutes helps maintain its structure when serving. The golden crust should form a delightful barrier, but cutting too soon could make it mushy. The fresh parsley adds a burst of color and a hint of freshness that balances the richness of the dish. Consider mixing in some other herbs like thyme or rosemary for an aromatic twist.

Serve this gratin alongside a simple green salad for a light complement or as a side to roasted meats. If you want to scale the recipe, this gratin can be easily doubled; just ensure your baking dish is large enough to accommodate the extra ingredients. This dish is great reheated, retaining its creamy texture when warmed gently in the oven.

Ingredients

For the Gratin

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper to taste
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup shredded Gruyère cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon nutmeg
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) to ensure that the cauliflower roasts perfectly.

Prepare the Cauliflower

Toss the cauliflower florets with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

Roast the Cauliflower

Roast the cauliflower in the preheated oven for about 20 minutes, or until golden brown and tender.

Make the Cheese Sauce

In a saucepan, combine the heavy cream, cheddar, Gruyère, garlic powder, onion powder, and nutmeg over medium heat. Stir until the cheeses are melted and the sauce is smooth.

Combine and Bake

In a baking dish, combine the roasted cauliflower with the cheese sauce, then top with breadcrumbs. Bake for an additional 10 minutes until bubbly and golden.

Garnish and Serve

Let the gratin cool for a few minutes, garnish with fresh parsley, and serve warm.

Pro Tips

For a more intense flavor, try adding some cooked bacon bits to the cheese sauce.

Substitutions for Dietary Preferences

If you're looking to make this gratin lighter or dairy-free, consider using a plant-based cream alternative such as cashew cream or coconut cream. Nutritional yeast can also add a cheesy flavor without the dairy content, perfect for vegan diets. Alternatively, a blend of non-dairy cheeses can create a satisfying texture while catering to those avoiding dairy products.

For gluten-free options, substitute regular breadcrumbs with gluten-free varieties or use crushed gluten-free crackers to maintain that crunchy finish. Additionally, some people might prefer to skip breadcrumbs altogether and instead use crushed nuts or seeds for both crunch and added nutrition.

Make-Ahead and Storage Tips

You can prepare the cauliflower and cheese sauce the day before; just store them separately in airtight containers in the refrigerator. When you're ready to bake, mix them with the breadcrumbs and pop it in the oven. This is especially helpful for busy Sundays when you want to spend more time relaxing with family than cooking.

If you happen to have leftovers, store them in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. The gratin will still be delicious, though the crust may lose some of its initial crunch.

Questions About Recipes

→ Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower, but make sure to thaw and drain any excess moisture before roasting.

→ What can I substitute for heavy cream?

You can use half-and-half or a combination of milk and sour cream for a lighter version.

→ Can I make this gratin ahead of time?

Absolutely! Prepare the dish and store it in the fridge for up to 24 hours before baking.

→ Is there a vegan alternative for this recipe?

Yes! Substitute the heavy cream with coconut cream and the cheese with vegan cheese for a dairy-free version.