cauliflower gratin with fresh parsley and a green and white napkin

Roasted Cauliflower Gratin

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Parmesan Roasted Cauliflower Gratin is a cheesy, delicious side dish recipe made with roasted cauliflower! This cauliflower recipe is a total crowd pleaser!



12 cups cauliflower florets

1/4 cup olive oil

Kosher salt and pepper to taste

2 cups shredded gruyere cheese, divided

1/2 cup grated parmesan cheese, divided

1/4 teaspoon grated nutmeg

1 teaspoon garlic paste or finely chopped garlic

1/2 cup heavy cream

1 egg, beaten

1/4 cup toasted panko bread crumbs (See Note)

Chopped parsley for garnish (optional)


Preheat the oven to 425 degrees.

Toss the cauliflower florets with the olive oil and season generously with salt and pepper. Place in a single layer on a baking sheet and roast for 15 minutes. Remove the cauliflower from the oven and toss, then continue cooking for another 15-20 minutes until soft.

Using a food processor or potato masher, mash the roasted cauliflower until most of the pieces are broken down with some larger pieces still remaining.

Add the mashed cauliflower to a bowl along with the 1 1/2 cups of the gruyere, 1/4 cup of the parmesan cheese, nutmeg, garlic paste and cream. Taste the mixture for seasoning and add more salt and pepper to taste if needed. After tasting and adjusting the seasonings you can stir in the egg.

Pour into an 9″ x 9″ baking dish and top with the breadcrumbs, the remaining 1/2 cup gruyere and 1/4 parmesan cheese.

Bake at 400 for 35 minutes until warmed through.

Recipe Notes

To toast the breadcrumbs, add them to a dry skillet and cook over medium-low heat, tossing often until browned.

If you’re looking to lower the carb count even more, reduce the breadcrumbs to 2 tablespoons or omit them from the recipe completely.

  • Category: Side Dish
  • Method: Oven
  • Cuisine: American