Cauliflower au Gratin

Prep 8 min


Cook 37 min


Ready in 45 min

Get your comfort food craving with cheesy, creamy cauliflower made in one pan for easy clean-up!


  • 1   head cauliflower, cut into florets (2–2½ lbs./1–1.1 kg)
  • 2 tbsp (30 mL) olive oil, divided
  • ¼ tsp (1mL) salt
  • ¼ cup (60 mL) almonds, coarsely chopped
  •  Optional: Chopped fresh parsley
    Mornay Sauce
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) flour
  • 1¼ cups (300 mL) milk
  • 4 oz, (125 g) white cheddar cheese, coarsely grated (1 cup/250 mL)
  • 3 oz. (90 g) Gruyere cheese, coarsely grated (¾ cup/175 mL), divided (see cook’s tip)
  • ½ tsp (2 mL) garlic powder
  •  Optional: ¼ tsp (1 mL) ground nutmeg (see cook’s tip)


  1. Preheat the oven to 400°F (200°C). Season the cauliflower with 1 tbsp (15 mL) of oil and the salt in a large bowl.

  2. Heat the remaining oil in the Enameled Cast Iron Skillet for 3–4 minutes over medium-high heat. Add the cauliflower and let it brown, undisturbed, for 3–4 minutes. Turn and cook for 3 more minutes. Remove the cauliflower from the pan and set it aside. Let the pan cool slightly.

  3. For the Mornay sauce, make a roux by melting the butter in the skillet over medium-low heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly. Bring to a simmer and cook until thick, 2–4 minutes. Remove from the heat and add the white cheddar, ½ cup (125 mL) of the Gruyere, garlic powder, and nutmeg (if using), and mix until combined.

  4. Add the cauliflower to the sauce, and mix well to coat. Top with the remaining Gruyere and the almonds. Bake, uncovered, until bubbly, about 14–16 minutes.

  5. Remove from the oven and let stand for 4–5 minutes. Top with parsley, if you’d like.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 470, Total Fat 35 g, Saturated Fat 16 g, Cholesterol 20 mg, Sodium 590 mg, Carbohydrate 20 g, Fiber 6 g, Sugars 8 g (includes 0 g added sugar), Protein 23 g

Cook's Tips:

Gruyere is a smooth-melting Swiss cheese with a slightly nutty taste. It’s great when you want a rich, melty texture. If you can’t find Gruyere, use a combination of Parmesan and fontina.

Nutmeg adds a warm, nutty flavor to the Mornay sauce. Only a very small amount is needed, and you can leave it out if you’d like

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