Creamy Cauliflower Au Gratin Casserole Recipe With 3 Decadent Cheeses by 30Seconds Food

Creamy Cauliflower Au Gratin Casserole Recipe With 3 Decadent Cheeses

Cheese lover? You're in for a real treat. Gruyere, Swiss and Parmesan cheeses work together in perfect unison in this creamy cauliflower au gratin recipe. Who says you need potatoes to enjoy au gratin? Not us! Especially when you get all the health benefits of cauliflower.

Here's what you need to make this decadent vegetarian dish: cauliflower florets, butter, flour, milk, nutmeg, Gruyere, Swiss and Parmesan. The panko breadcrumbs are optional. This delicious dish is ready in only about 50 minutes.

Serve this incredibly cheesy cauliflower side dish recipe with your next dinner party, or any old night of the week. You will not be disappointed with this divine cauliflower casserole recipe. It's so easy and delicious!

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Servings: 8


  • 1 head cauliflower, cut into florets
  • 2 tablespoons butter 
  • 2 tablespoons flour
  • 2 cups milk, half and half or heavy whipping cream
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated Gruyere (divided)
  • 1/2 cup grated Swiss cheese (divided)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup panko (optional)

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Recipe Notes

  • You can use milk, half and half or heavy whipping cream in this recipe
  • If you want this recipe to be gluten-free, use gluten-free flour (and panko, if using).
  • Store leftovers in an airtight container in the refrigerator or freezer.

Here's how to make it: 

  1. Put the cauliflower florets into a sauté pan and add about 1/4 of water. Cook until cauliflower is crisp-tender, about 5 minutes. Drain well. 
  2. In the same pan, melt the butter. Whisk in the flour and cook about 2 minutes. Slowly pour in the milk and bring to a low simmer. Cook, whisking often, until it thickens, about 8 to 10 minutes. Add the nutmeg and season with salt and pepper, to taste. Remove from the heat.
  3. Add half the Gruyere, half the Swiss cheese and all of the Parmesan cheese. Stir until cheese is fully incorporated.
  4. Put about 1/4 cup of the sauce on the bottom of a 1.5-quart baking dish. Top with the cauliflower and then the rest of the sauce. Sprinkle with the remaining Gruyere and Swiss cheese. 
  5. Sprinkle the top with the panko, if using. Bake in a preheated 375-degree F oven for about 30 minutes or until cooked through, bubbling and golden.

Nutrition Facts Per Serving

Calories: 236

Total Fat: 10.4g

Saturated Fat: 6.5g

Cholesterol: 33mg

Sodium: 157mg

Total Carbohydrate: 23.9g

Dietary Fiber: 1g

Total Sugars: 3.3g

Protein: 11.9g

Vitamin D: 6mcg

Calcium: 281mg

Iron: 1mg

Potassium: 111mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Yum! Growing up, my grandma always put a homemade cheese sauce on her cauliflower. I thought that was the only way to eat it. :-) Love all three of these cheeses.
Julie Rose
This sounds amazing! 😍
Elisa Schmitz
I could eat this straight out of the baking dish, wow. #yum
I think caul iflower has the most underrated vegetable some people use it as a side dish or a salad but I'm wearing I found a recipe on eating well magazine but potatoes salad with cauliflower and it's roasted potatoes and it's cauliflower roasted and you add all the different condiments with it wondering how you put this together do you initially bake it or you saute the vegetables first and are there some things that need to do to cauliflower first to to ensure that it will be chewable cuz it's great fresh and with carrots and scallions and black olives even regular olives so I'm wondering how you put this together is there any any substitutions thanks
Donna John
I think you could substitute nut milk for the cream, but it would not be as rich, of course. Gluten-free flour for the regular flour. I love cauliflower as well. I grew up thinking the only way to eat it was with cheese sauce. That's how my grandma made it. Now we eat more mashed cauliflower than potatoes. :-) Rosseyes

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