Cauliflower au Gratin
on Dec 12, 2022, Updated Oct 08, 2024
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This is a downright irresistible casserole with a rich cheesy sauce, crunchy breadcrumb topping, and tender cauliflower.
I am the biggest sucker for a side dish that steals the show. And what if it was a side dish that could also serve as a main dish? In the same way as a substantial baked mac and cheese can be either an entree or a side, so can a vegetable gratin. The cheesy sauce, the breadcrumb topping, the toothsomeness of tender, sturdy cauliflower — add a salad to this, and I probably couldn’t even tell you if there was something else on the table.
This casserole is perfect for the holidays — a terrific addition to a Thanksgiving, Christmas, or New Year’s menu, and also great for Easter. If you want to serve it as a side for a weeknight dinner, it’s great with simple mains like Pan-Fried Pork Chops, or if you want to roast a whole chicken. But again, it’s also hearty enough to be a main course for a cold winter night dinner. And while there are a few steps involved, the whole thing is very easy to pull together.
Table of Contents
Cauliflower Gratin: This is downright irresistible with a rich cheesy sauce, crunchy breadcrumb topping, and tender cauliflower.
What Does “au Gratin” Mean?
The name gratin or au gratin comes from the French word “gratiner,” which means to broil. You might also see this called a Gratiniata, Gratine, or Gratinee. Different names in different languages, but this type of dish is popular in Mediterranean cuisines, especially Italian and French, as well as American cooking.
Variation
If you want to make this a gluten-free casserole, you can use gluten-free flour instead of all-purpose flour. The flour, along with the cheeses and milk, creates a rich, creamy sauce that isn’t at all watery.
How to Make Cauliflower au Gratin
- In a large, deep skillet, cook the bacon over medium-high heat, stirring frequently, until the pancetta is crispy, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Leave about 1 tablespoon fat in the pan and melt 2 tablespoons of the butter in the same skillet. Toast the breadcrumbs until they are golden brown and slightly crispy, about 3 minutes. Scrape the breadcrumbs into a medium bowl.
- Return the pan to the heat and melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and whisk frequently until the mixture is well combined and blond in color, about 2 to 3 minutes. Slowly whisk in the half-and-half or milk and bring to a simmer over medium-high heat, whisking frequently, until the mixture is bubbling and thickened. Season with salt and pepper and whisk in half of the gruyere until it’s melted, along with the cooked bacon.
- Meanwhile, bring a large pot of salted water to a boil. When the water is boiling, add the cauliflower and cook for about 4 minutes, until crisp-tender. Drain, then add the cauliflower to the sauce and toss to combine well. Transfer to a prepared baking dish.
- Add the remaining ½ cup Gruyere and the Parmesan to the bowl with toasted breadcrumbs and stir to blend. Sprinkle the mixture over the cauliflower.
- Bake for at 375 degrees for 35 to 40 minutes until bubbling around the edges and golden brown on top. Serve hot or warm.
What to Serve With Cauliflower au Gratin
More Cauliflower Recipes
Also see How to Cook Cauliflower.
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Cauliflower au Gratin
Ingredients
- 4 ounces thick sliced bacon or pancetta (diced)
- 4 tablespoons unsalted butter (divided)
- 1 cup fresh breadcrumbs (or panko)
- 3 tablespoons all-purpose flour
- 2 ½ cups half and half or whole milk
- Kosher salt and freshly ground black pepper (to taste)
- 1 large head cauliflower (about 3 pounds; cut into florets)
- 1 cup (4 ounces) grated Gruyere cheese (divided)
- ½ cup (about 1 ounce) grated Parmesan cheese
Instructions
- Preheat the oven to 375F. Line a plate with paper towels. Lightly oil a 1 1/2-quart baking dish or a 9-inch round or square baking pan, or spray with nonstick cooking spray.
- In a large, deep skillet, cook the bacon or pancetta over medium-high heat, stirring frequently, until crispy, about 5 minutes. Transfer with a slotted spoon to the paper towel-lined plate. Leave about 1 tablespoon fat in the pan; pour out any extra. Melt 2 tablespoons of the butter in the same skillet over medium heat. Add the breadcrumbs and cook, stirring often, until the breadcrumbs are golden brown and slightly crispy, about 3 minutes. Remove from the heat and scrape the breadcrumbs into a medium bowl. Set aside.
- Return the pan to the heat and melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and whisk frequently until the mixture is well combined and blond in color, about 2 to 3 minutes. Slowly whisk in the half-and-half or milk and bring to a simmer over medium-high heat. Simmer, whisking frequently, until the mixture is bubbling and thickened, about 5 minutes. Season with salt and pepper and whisk in half of the gruyere until it’s melted, along with the reserved crispy pancetta.
- Meanwhile, bring a large pot of salted water to a boil. When the water is boiling, add the cauliflower and cook for about 4 minutes, until crisp-tender. Drain, then add the drained cauliflower to the sauce and toss to combine well. Transfer the sauced cauliflower to the prepared baking dish. Add the remaining 1/2 cup gruyere and the Parmesan to the bowl with toasted breadcrumbs and stir to blend. Sprinkle the mixture over the cauliflower.
- Bake for 35 to 40 minutes until bubbling around the edges and golden brown on top. Serve hot or warm.
Truly outstanding recipe. Several friends requested the recipe. I’d trust Workman’s recipe’s each time.