Cauliflower Au Gratin Recipe -
Cauliflower Au Gratin  Recipe
  • READY IN 50 mins

Cauliflower Au Gratin

Recipe by  

"Cheesy cauliflower."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  3. Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  4. Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  5. Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  6. Bake in the preheated oven until cheese is melted and browned, about 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 17, 2013

One of my favorite ways to make cauliflower. I omit the nutmeg and add a dash of Frank's Hot Sauce and a little dijon mustard. There's never any leftovers--we usually eat the whole casserole dish full. I like to serve this with meatloaf.

Most Helpful Critical Review
Feb 17, 2014

I found this a bit bland. I would make it again but try to give it a bit more flavour, maybe some dijon or some bacon bits..

Oct 02, 2013

This is an excellent basic recipe to riff on, which really are the best kind. It is flexible, stands up to changes and substitutions. The results are creamy, cheesylicious cauliflower that you might even get your picky eaters to try. Here are the changes I made, just to give you an idea of what can be done. I had a huge head of cauliflower (purchased for $1 at produce stand) and 3 smallish heads of broccoli veronica. Seemed like I needed more cheese sauce as a result, so I increased the sauce by 1/2 (3 Tbsp Butter, 3 Tbsp flour, 1 and 1/2 c. of milk, etc.) I had only scallions so I chopped up 1 and 1/2 c. of them. I had only 1/2 c. sharp cheddar so I subbed in colbyjack (obviously used more of that as well.) I love nutmeg in my cream sauce so I tripled the pinch of nutmeg and ground some fresh black pepper in there (definitely more than a few pinches.) This recipe is fairly low sodium, a little too low sodium for my tastes so I added about 1/2 tsp sea salt. So I followed the steps for the white sauce and kept the proportions except for seasoning, followed the cooking instructions including steaming until veggies were tender and baked it off with extra cheese on top. It was beautiful, tasted wonderful, and I got no complaints at all from the 18 year old, 12 year old, 98 year old, hubby or myself. (Do you know how rare it is to find a recipe they all like? lol, good job Amy W.)

Jun 25, 2013

Pretty good, although I don't really see the point of baking the cauliflower in the sauce. It ends up getting diluted by the water that comes out of the cauliflower. Much prefer to pour sauce on steamed cauliflower, and this has the added advantage of allowing portion control for those who are worried about a high-calorie sauce.

Jan 09, 2014

I made a couple of changes - instead of baking it for 25 minutes, which seemed a long additional time for hot cooked sauce and hot cooked cauliflower, I drained the veg, poured the sauce over and put under a grill (UK)/broiler (US) for a few minutes until the sauce bubbled and browned. I have also sprinkled it with breadcrumbs before grilling to add a crunch. Great with baked ham or some bacon.

Jan 09, 2014

Will be making this recipe shortly, but with only one change - my mom use to gut the tough parts of the cauliflower out and steamed the whole rounded head (probably boiled it in those days)poured the cheese sauce over, a sprinkle of paprika, just before serving - was beautiful and oh, so good!

Aug 23, 2013

The cauliflower absorbed all of the sauce. It turned out perfect. One head made a full Pyrex dish. Will def. use the sauce again for potatoes, and make THIS dish again.

May 19, 2013

Yooey Gooey goodness.


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  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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