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Classic Cauliflower Gratin

Also known as cauliflower cheese, this classic cauliflower gratin is a traditional side dish that goes beautifully with roasted meats and fish. Coated in a creamy béchamel sauce and smothered with cheese, it's sure to be a hit at the dinner table!
Prep Time 5 mins
Cook Time 30 mins
Course Side Dish
Cuisine English, French


  • Steamer
  • 8" casserole dish


  • 1 cauliflower head in bite-sized florets
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cups milk
  • 1 tsp salt
  • 1/4 tsp white pepper
  • pinch of nutmeg
  • 1.5 cups of cheese cheddar, mozzarella, swiss, Monterey jack, etc


  • If using a dish that isn't broiler-safe, preheat the oven to 375ºF/190ºC
  • Prepare a steamer and add the cauliflower.
  • While the cauliflower cooks, melt 2 tbsp butter in a medium saucepan.
  • When the butter begins to bubble, add 2 tbsp flour and stir to combine and keep from scorching. Cook for about a minute. Whisk the milk into the roux (the flour and butter mixture) and season with the salt, pepper and nutmeg. Stir until it thickens; this takes about 5-7 minutes.
  • Test the cauliflower by piercing it with a fork. If it's tender, transfer it to the casserole dish and toss with the béchamel sauce.
  • Cover the lot in cheese. Bake for 20 minutes or stick it under the broiler until the cheese is golden and bubbly.


  • This dish does well with a layer of crispy breadcrumbs
  • Try out different cheese blends. There are no right or wrong answers when it comes to cheese! 
  • Cauliflower gratin can be prepared a day in advance and kept refrigerated until ready to bake. 
Keyword Casserole, Cauliflower, Cheese, Gratin