This delicious vegetable side dish is perfectly creamy, cheesy and it's so easy to make! Cauliflower au gratin is a great side dish to make for any occasion, and it's a great addition to a Thanksgiving or holiday table.
Bring water to a boil in a large pot. Carefully, add cauliflower florets and boil them until just tender but still firm for about 5 minutes. Drain well using a colander and place the florets in a 2 quart casserole dish.
In a medium sized saucepan add the butter and melt over medium heat. Add the arrowroot starch and cook about a minute until it thickens. Slowly whisk in the milk and add in cheese, salt, pepper and nutmeg. Whisk until the cheese is melted and the sauce has thickened. Pour evenly over the cauliflower. Sprinkle cooked bacon on top of the cauliflower (optional).
Top with parmesan cheese. Mix breadcrumbs with melted butter and sprinkle over the top. Bake at 375 degrees for 20-25 minutes or until bubbly and slightly brown at the top.
Don't over boil the cauliflower. It should still be firm and not falling apart. If you overcook it at this stage, your gratin can end up quite watery.
Make it gluten-free by using GF breadcrumbs for the topping.
Make it vegetarian by omitting the bacon.
Drain the cauliflower well before adding it to the baking dish. I like to let it steam for 5 minutes to get rid of excess moisture.
Cauliflower au Gratin
Amount Per Serving
Calories 371Calories from Fat 252
% Daily Value*
Saturated Fat 14g70%
Vitamin A 567IU11%
Vitamin C 35mg42%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side Dish
Keyword cauliflower bake, cauliflower side dish, cauliflower with cream and cheese