Sunday Roasted Cauliflower Gratin

Name: Sunday Roasted Cauliflower Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; Salt and pepper, to taste; 2 cups heavy cream; 1 cup shredded Gruyère cheese; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1 cup breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon dried thyme

Highlighted under: Clean Healthy Meals Recipes

I love preparing Sunday Roasted Cauliflower Gratin as a comforting side dish that warms the soul. The creamy cheese sauce paired with the roasted florets brings a delightful richness and depth of flavor to the table. Each time I prepare this dish, I find myself experimenting with different cheese combinations and herbs to elevate the taste. It’s a perfect addition to any Sunday dinner, and it always impresses family and friends with its cheesy goodness and simplicity.

Created by

Amelia Roberts

Last updated on 2026-01-11T16:01:34.967Z

Making Sunday Roasted Cauliflower Gratin always brings back fond memories of family dinners where everyone gathered around the table. I particularly enjoy the way roasting the cauliflower first enhances its natural sweetness and adds a lovely depth to the dish. It’s fantastic how simple ingredients can transform into something so indulgent and satisfying.

One secret I’ve learned is the importance of letting the cheese melt beautifully and get a golden crust on top. I’ve tried various toppings, but a mix of breadcrumbs and Parmesan really takes it to the next level. This dish is sure to become a family favorite just as it has for me!

        Why You'll Love This Recipe
        Creamy, cheesy goodness that satisfies every comfort food craving.
Easy to customize with your favorite cheeses and seasonings.
Perfect for gatherings, pairing well with roasted meats and salads.

      

Understanding the Ingredients

The choice of cheese is crucial in this Sunday Roasted Cauliflower Gratin, as it greatly influences both flavor and creaminess. Gruyère is known for its melting quality and nutty taste, while cheddar adds a sharpness that contrasts beautifully with the richness. Always opt for freshly shredded cheese over pre-packaged for optimal melt and texture. If you're looking for a twist, trying a smoked gouda can introduce a delightful depth, or even some pepper jack for a hint of spice.

The heavy cream is essential for creating a luxuriously creamy sauce. You can substitute it with half-and-half for a lighter version, but keep in mind it may not achieve the same richness. For a non-dairy alternative, use a full-fat coconut milk, which can provide a creamy consistency without dairy. However, ensure you reduce the amount slightly to keep the sauce from becoming too runny.

Perfecting the Technique

Roasting the cauliflower until tender and golden is a key step in developing flavor. It enhances the natural sweetness of the vegetable and brings a depth that boiling simply can’t achieve. Keep an eye on it in the oven; you’re aiming for those golden edges and slight caramelization, which should take about 20 minutes at 425°F. If you find it browning too quickly, you can lower the oven temperature slightly and extend the roasting time.

When combining the roasted cauliflower with the cheese sauce, ensure that each floret is well-coated to maximize flavor. I find that using a spatula to gently fold the ingredients together works best. This technique keeps the cauliflower intact while ensuring an even distribution of the creamy goodness. Don’t rush this step; spending a few extra moments will pay off with each bite of cheesy, decadent gratin.

Ingredients

Gather these ingredients to make your Sunday Roasted Cauliflower Gratin:

Ingredients

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper, to taste
2 cups heavy cream
1 cup shredded Gruyère cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried thyme

Once you have gathered the ingredients, let’s move on to the cooking steps!

Instructions

Follow these steps to create a delicious Sunday Roasted Cauliflower Gratin:

Roast the Cauliflower

Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread the cauliflower evenly on a baking sheet and roast for 20 minutes until golden and tender.

Prepare the Cheese Sauce

In a saucepan, heat the heavy cream over medium heat. Once warmed, whisk in the Gruyère and cheddar cheeses until completely melted. Stir in garlic powder and thyme for added flavor.

Assemble the Gratin

In a greased baking dish, combine the roasted cauliflower and cheese sauce. Mix well, then sprinkle the breadcrumbs and Parmesan on top.

Bake the Gratin

Bake in the preheated oven for an additional 10 minutes, or until the top is golden brown and bubbling. Let it cool slightly before serving.

Your Sunday Roasted Cauliflower Gratin is ready to be served. Enjoy this rich and creamy dish!

Pro Tips

For extra flavor, consider adding cooked bacon or sautéed onions to the gratin mixture before baking.

Make-Ahead and Storage Tips

This dish can be prepared in advance, making it a fantastic option for busy Sundays or gatherings. You can assemble the entire gratin, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Alternatively, freeze the unbaked gratin for up to three months. Just be sure to double-wrap it in foil to prevent freezer burn. When you're ready to enjoy it, thaw in the refrigerator overnight and bake as directed, adding an extra few minutes if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to four days. The gratin can be reheated in the oven at 350°F (175°C) for about 15-20 minutes until heated through, helping to regain some of its original creaminess. If it seems too dry during reheating, sprinkling a bit of extra cream or milk before baking can help rejuvenate it.

Serving Suggestions

This Roasted Cauliflower Gratin pairs beautifully as a side with various main dishes. It complements roasted meats like chicken, beef, or pork exceptionally well, providing a rich and comforting contrast. For a vegetarian meal, it pairs nicely with a robust salad—consider something with bitter greens and a tangy vinaigrette to balance the creaminess.

For added flair at the table, consider garnishing the baked gratin with fresh herbs such as parsley or chives just before serving. This not only adds a pop of color but also a fresh flavor that enhances the dish. Additionally, a sprinkle of red pepper flakes can introduce a pleasant heat that will surprise and delight your guests.

Questions About Recipes

→ Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower, but make sure to thaw and drain any excess moisture before not roasting.

→ What can I substitute for heavy cream?

You can use half-and-half or a dairy-free cream alternative, but the final result might be less rich.

→ How long can I store leftovers?

Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

→ Can I make this ahead of time?

Absolutely! You can prepare the gratin up to the baking step and keep it in the fridge. Just bake when you’re ready to serve.