Comfort Food: Creamy Cauliflower Gratin Recipe

Indulge in this creamy cauliflower gratin enhanced by a velvety sauce, golden crust, and a hint of thyme. Ina Garten-inspired, this recipe elevates chunky cauliflower with a rich blend of Gruyere and Parmesan cheeses, paired with crispy panko breadcrumbs. A hearty, comforting vegetarian side that transforms dinner into pure bliss.

I recently tried a really tasty twist on one of my favorite sides that reminded me a bit of the best Ina Garten recipes. I used a large head cauliflower (about 2 pounds) cut into chunky florets instead of riced cauliflower for more satisfying bulk and texture.

I started by sautéing 2 finely chopped shallots and 2 minced garlic cloves in 2 tablespoons of unsalted butter until they were soft and aromatic. Then I added 2 tablespoons of all-purpose flour, stirring it in before whisking in 2 cups of heavy cream.

I seasoned the mixture with 1/2 teaspoon salt, 1/4 teaspoon of black pepper and a hint of 1/4 teaspoon ground nutmeg. Once the sauce was smooth and creamy, I mixed in 1 cup grated Gruyere and 1/2 cup grated Parmesan cheese.

Topped with 1/2 cup panko breadcrumbs and a few thyme leaves, this dish offers a rich source of protein and calcium making it a wholesome comfort food favorite.

Why I Like this Recipe

I love this recipe for so many reasons. First off, the creamy sauce mixed with the cauliflower makes it feel like a warm hug on a cold night. I can’t get enough of that gooey, cheesy goodness—the mix of Gruyere and Parmesan really hits the spot. Also, I like how it isn’t overly fancy; it’s a simple, comforting dish that reminds me of homecooked meals, even though it has a cool twist like using chunky cauliflower instead of rice. And honestly, I appreciate how flexible it is; I can swap out the heavy cream or butter for plant-based alternatives which makes it perfect for more than one way to eat. Lastly, the crispy breadcrumb and cheese topping adds an awesome texture, giving every bite that extra crunch I crave.

Ingredients

• Cauliflower offers rich fiber, vitamins, and antioxidants; adds light natural sweetness and crunch.
• Unsalted butter provides creamy richness and healthy fats; it deepens the dish’s flavor profile.
• Heavy cream gives the gratin a velvety texture and indulgent taste; it enriches every bite.
• Gruyere cheese melts, imparting a nutty flavor while boosting protein; it creates a savory sauce.
• Parmesan cheese offers a sharp, salty kick with protein and calcium; it intensifies the flavor.
• Panko breadcrumbs add a light crunch and delicate texture contrast while offering minimal carbohydrates.
• Fresh thyme leaves bring a fragrant herbal note, balancing richness with earthy undertones.

Ingredient Quantities

• 1 large head cauliflower (about 2 pounds), cut into chunky florets
• 2 tablespoons unsalted butter (or plant-based butter if you prefer)
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups heavy cream (or a plant-based cream alternative)
• 1/2 teaspoon salt, plus extra for seasoning to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• A few fresh thyme leaves for garnish (optional)

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish.

2. Bring a large pot of salted water to a boil and add the cauliflower florets; cook for about 5 minutes until they are slightly tender, then drain well.

3. In a large skillet, melt the butter over medium heat. Add the finely chopped shallots and minced garlic and cook for around 3 minutes until they begin to soften.

4. Stir in the all-purpose flour and let it cook for about a minute to remove any raw flour taste.

5. Slowly pour in the heavy cream (or plant-based cream alternative) while whisking continuously to make sure it blends nicely. Add the salt, black pepper and ground nutmeg; keep stirring until the sauce thickens for about 3-4 minutes.

6. Once the sauce has thickened, take the skillet off the heat and stir in half of the grated Gruyere and half of the Parmesan cheese. Mix in well.

7. Place the blanched cauliflower into your greased baking dish and pour over the creamy sauce ensuring the florets are well coated.

8. In a small bowl, combine the remaining Gruyere and Parmesan cheeses with the panko breadcrumbs.

9. Evenly sprinkle your cheese and breadcrumb mixture over the cauliflower and sauce layer.

10. Bake the dish in the oven for 25-30 minutes until the top is golden and bubbly. Remove from the oven, let it sit a few minutes, and then garnish with fresh thyme leaves if desired before serving.

Equipment Needed

1. Oven – You’ll need this to preheat to 375°F and bake the dish.
2. Baking dish – A properly sized, lightly greased dish to hold the cauliflower and sauce.
3. Large pot – Used for boiling salted water to blanch the cauliflower florets.
4. Colander – For draining the cauliflower after boiling.
5. Large skillet – Essential for melting butter, cooking the shallots and garlic, and making the creamy sauce.
6. Whisk – Helps blend the heavy cream with the flour and create a thick, smooth sauce.
7. Measuring cups and spoons – Needed to accurately measure ingredients like flour, cream, and seasonings.
8. Knife and cutting board – For chopping the cauliflower, shallots, and garlic.
9. Small bowl – To mix the remaining cheeses with panko breadcrumbs before topping the dish.

FAQ

Comfort Food: Creamy Cauliflower Gratin Recipe Substitutions and Variations

• If you don’t have unsalted butter, you can use regular butter or even coconut oil – both add a nice flavor to the dish.
• Instead of heavy cream, you can mix whole milk with a couple teaspoons of melted butter or try using cashew cream if you’re avoiding dairy.
• If you cant find Gruyere, Swiss cheese or Emmental work pretty well, although they might taste a bit different.
• For parmesan, you can use Pecorino Romano, which gives a sharper kick, in case you want a change in flavor.
• Not having panko breadcrumbs? Regular breadcrumbs or even crushed crackers can be a decent swap to add that crunchy topping.

Pro Tips

1. Dont overcook the cauliflower when boiling it. Keep a close eye so it stays firm enough to hold up its texture when baked.
2. When you’re stirrin’ in the cream to the sautéed shallots and garlic, go slow and whisk constantly. This helps prevent lumps and makes sure the sauce is smooth.
3. Mix in half the cheese right after you take the skillet off the heat so it melts perfectly, then top off the dish with the rest mixed with the breadcrumbs for an extra crispy, cheesy finish.
4. Let the dish rest for a few minutes after it comes out of the oven. This not only brings out the flavours more but also helps the sauce thicken up a bit more for a better texture.