Roasted Cauliflower Gratin

A fun take on the classic potato version – this cauliflower gratin is rich, cheesy, and comforting.  It makes a great side, but we have definitely served this as an entrée!

Type: Entrée or Side Dish
Servings: 4-6 
Kitchen Time: 10 minutes active, 60 minutes oven



Shopping List: 

  • K&M Garlic Parmesan Cream Sauce

  • K&M Lemon Pangrattato

  • Cauliflower (1 head)

  • Grated Parmesan (1/2 cup)

  • Gruyere Cheese (1 cup grated)

Pantry Items: 

  • Salt & Pepper


  1. Preheat oven to 425ºF.
  2. Cut cauliflower into 2 inch florets and toss with 1-2 Tbsp of olive oil and ½ tsp of salt and pepper. Roast for about 25 minutes until brown and just tender.
  3. Transfer the roasted cauliflower to a mixing bowl and stir in 1 cup garlic parmesan cream sauce and 1 cup of grated gruyere. Your cauliflower will break down into smaller pieces as you stir – that’s fine! Transfer half of this mixture to a deep baking dish and sprinkle with ¼ cup of lemon pangrattato. Add remaining cauliflower mixture, then top with ½ cup grated parmesan cheese and the rest of the pangrattato.
  4. Bake 30 minutes until the top is browned and the sauce is bubbling. Serve hot.
Written by Kitchen & Market
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DinnerSide DishesVegetarian