Roasted Cauliflower au Gratin
Cauliflower au gratin, a comforting classic! But rather than pre-boiling it as in the classic version, I prefer to roast it in the oven. With a creamy béchamel sauce and grated cheese on top, it’s a real treat. If you’ve never tried it, you’ll love this recipe for Roasted Cauliflower au Gratin!
Ingredients for a successful Roasted Cauliflower au Gratin
Here’s what you need to prepare this delicious Cauliflower au gratin. You’ll find the exact quantities in the recipe card.
- Cauliflower: Pick a nice, fresh, firm, white cauliflower.
- Cumin & coriander: These spices enhance the flavor of roasted cauliflower, giving it a pleasant touch.
- Homemade béchamel: There’s nothing like homemade béchamel sauce! It’s simple to make and so much tastier than store-bought. All you need is a little butter, flour and milk.
- Grated cheese: I use Emmental cheese for its melt-in-the-mouth texture, but Comté or Gruyère will work just as well.
- Breadcrumbs: Add an irresistible touch of crunch to the top of the gratin. You can use also panko breadcrumbs.
Step 1: Roast the cauliflower
Preheat oven to 400°F (200°C).
Cut the cauliflower into florets and place in your buttered casserole dish. Drizzle with olive oil and sprinkle with ground cumin and coriander. Finish with salt and pepper.
Roast the cauliflower in the oven for 20 minutes, until lightly browned.
Step 2: Prepare the béchamel sauce
Meanwhile, prepare the béchamel sauce. For more tips, take a look at my recipe for homemade béchamel.
Start by melting the butter in a saucepan over medium-low heat. Add the flour all at once and mix well to form a paste forms. We call it a roux.
Pour in the milk gradually, whisking constantly until you obtain a smooth sauce.
Season with salt, pepper and nutmeg, then stir in half the grated cheese.
Did you know? By adding grated cheese to béchamel sauce, you get what’s known in the kitchen as a mornay sauce!
Step 3: Assemble and cook the cauliflower gratin
Once the cauliflower is lightly roasted, pour the béchamel sauce over it and spread evenly. Add the remaining grated cheese and breadcrumbs mixed with a drizzle of olive oil to prevent darkening.
Bake the cauliflower gratin at 350°F (180°C) for 25-30 minutes.
Finish with a sprinkling of fresh parsley.
Tip: This cauliflower gratin goes well with a wide range of dishes, such as fish or meat, but personally, I love it also as a main with a simple crisp salad and my homemade vinaigrette!
Ideas for varying this Roasted Cauliflower Gratin
- More character: Add blue cheese or parmesan to the béchamel for a more intense taste.
- With vegetables: Add pan-fried leeks or mushrooms for even more flavor.
- Protein: Add pre-cooked pieces of chicken breast or smoked salmon for a more nourishing gratin.
Frequently Asked Questions
Yes ! You can prepare it right up to assembly, then store it in the fridge. Put it in the oven just before serving.
Yes, once cooled, place in an airtight container and freeze. Reheat in the oven at 180°C for about 20 minutes.
More cauliflower recipes
If you liked this gratin, here are some other recipes you might like:
- Vegetarian Curry with Roasted Cauliflower
- Cream of Cauliflower Soup (without potatoes)
- Fish and Cauliflower Tacos
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Recipe Card
Roasted Cauliflower au Gratin
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Ingredients
For the cauliflower gratin
- 1 cauliflower large
- 2 tablespoons of olive oil
- 1/2 teaspoon of cumin
- 1/2 teaspoon of coriander
- ¾ cup of grated Emmental cheese grated, 75 g
- ⅓ cup of fine breadcrumbs 50 g
- 1 handful of curly parsley for garnish
- Salt and pepper
For the homemade béchamel sauce
- ⅓ cup of butter 75 g
- ⅔ cup of flour 75 g
- 3 cups of milk 750 ml
- 1 pinch of nutmeg grated
- ¾ cup of Emmental cheese grated, 75 g
Instructions
Roast cauliflower
- Preheat oven to 400°F (200°C).
- Cut the cauliflower into florets and arrange in a buttered gratin dish. Drizzle with olive oil, sprinkle with cumin and coriander, then season with salt and pepper.
- Roast in the oven for 20 minutes, until lightly browned.
Prepare the béchamel sauce
- Melt the butter in a saucepan over low heat.
- Add the flour all at once and mix well to form a smooth roux.
- Gradually whisk in milk until sauce is smooth. Season with salt, pepper and nutmeg, then stir in the grated cheese.
Assemble the gratin
- Pour the béchamel sauce over the roasted cauliflower and spread evenly.
- Mix the breadcrumbs with a drizzle of olive oil to prevent darkening.
- Sprinkle the grated cheese and breadcrumbs over the gratin.
- Bake at 350°F (180°C) for 25-30 minutes, until golden brown on top. Serve hot, sprinkled with fresh parsley.
