Roasted Cauliflower Gratin

4Photo Credit: Ashley Cuoco

This pleasant little dish is all the decadence you want from “macaroni and cheese” without the macaroni. Sub in roasted cauliflower for a gluten-free, vegetarian version. I was also so excited to use these little baking dishes– scored for $2/ea at a consignment shop. Oven-to-table cookware is the best! Cauliflower is such a nice vegetable. The smell of roasting it in salt, pepper and garlic is incredible. Alright: can we pause for a second and talk about gruyere? A Swiss cheese made from whole cow’s milk, it has a pale-yellow color and is wonderfully rich and creamy. It is perfect for melting and often used in fondue. It’s got a great little bite to it which I love. It’s not a exactly an everyday item (I’ve splurged at $19.99/lb for a the smallest block I could possibly find) but, when I have it in the kitchen I could eat it slice after slice till the block is gone. This is a bit like a casserole side dish, but would also make a nice lunch portion. It’s time to get steamy…close your eyes and picture this: you pour that gorgeous melted, creamy cheese over the roasted cauliflower and watching it seep into every nook and cranny. Then, you bake it until the top is browned and the cheese is hot and bubbly. If this doesn’t get your mouth watering I don’t know what will!! Don’t get me wrong: I’m a girl who loves her American mac and cheese. But I’m also a girl who loves roasted vegetables and fancy cheeses. The combo fulfils that guilty pleasure of eating a comforting mac and cheese, but guess what? Zero guilt. Eat your veggies, kids! No one ever said you couldn’t smother them in cheese.

Yield: 4-6 servings (depending on portion) — Prep time: 20 minutes — Cook time: 30 minutes


  • 1 large head cauliflower, cored and cut into florets
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 teaspoon dried thyme
  • 1/4 tsp pepper
  • 1/4 cup butter
  • 1/3 cup shallot, finely chopped
  • 1 clove garlic, minced
  • 3 Tbsp flour
  • 2 cups hot milk
  • 1/8 tsp ground nutmeg
  • 2 cups gruyère cheese, shredded
  • 1/4 cup breadcrumbs (panko, plain or Italian)
  1. Preheat oven to 425 F degrees. In a large bowl, toss the cauliflower, olive oil, salt, thyme, and pepper. Place onto a lined baking sheet in a single layer. Roast for 10 minutes, stir, then roast for an additional 10-15 minutes. Remove from the oven and reduce the heat to 375 F degrees.
  2. Meanwhile, melt the butter over medium heat in a saucepan.  Add the shallot and cook for 3 minutes.  Add the minced garlic and cook for 1 minute more. Add the flour to the pan and stir constantly with a whisk for 1-2 minutes, or until the flour begins to turn golden. Pour the milk into the saucepan, continuing to whisk until the mixture comes to a boil. Boil for 1 minute, or until thickened. Remove from the heat and stir in the nutmeg and gruyère cheese, reserving a 1/2 cup for topping.
  3. Spoon a little bit of the sauce into the bottom of a 2 quart glass baking dish (I filled four 6″ oven-to-table dishes). Pour the cauliflower into the dish and top with the remaining sauce. Mix together the remaining 1/2 cup of cheese and the breadcrumbs. Spread evenly over the top and sprinkle with a little salt and freshly cracked pepper.
  4. Bake in the 375 degree oven for 25 minutes, or until golden and bubbly. Let cool 5 minutes before serving.

Recipe adapted from The Two Bite Club & Ina Garten,


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco