Light and Easy Cauliflower Gratin

This super-simple cauliflower gratin is an easy, oven-baked side that’s perfect for weeknights and holiday meals alike. It combines tender cauliflower florets with a splash of half-and-half, a pinch of seasoning, shredded light Havarti (or your preferred cheese), and a light dusting of breadcrumbs for a crisp finish. The recipe is quick to assemble, uses minimal pots and pans, and scales easily if you’re feeding a crowd.

Cauliflower Gratin

I’m bringing this gratin to Thanksgiving at my mom’s house this year. She handles the turkey, stuffing, gravy, and mashed potatoes, and the rest of us bring side dishes and desserts. I like to keep my contributions simple and flavorful — this gratin fits the bill. It also works just as well as a family weeknight side or a dish to bring to potlucks.

Other side dishes I often bring to holiday meals include Brussels sprouts gratin, green bean salad, and brûléed sweet potatoes. Each of those pairs well with roasted turkey or a hearty main course, but this cauliflower gratin is particularly popular because it’s light yet satisfying.

This version is much simpler than some gratins that use multiple sauces and steps. Everything is assembled in a baking dish and baked until tender. If you want to feed more people, double the ingredients and bake in a 9 x 12 inch dish. I used shredded light Havarti because I like its mild, creamy flavor, but Swiss, cheddar, or another favorite melting cheese will work just as well.

Note: the serving spoon and fork shown in the photos are unique, hand-stamped flatware that make beautiful gifts.

More cauliflower recipes

Cauliflower Mac and Cheese
Creamy Roasted Cauliflower Chowder
Mashed Cauliflower
Cauliflower Rice Balls (Arancini)
Dad’s Creamy Cauliflower Soup

Recipe Details

This simple gratin yields about 4 generous servings. Prep takes just a few minutes and most of the time is hands-off while the dish bakes. It’s a great low-effort, high-flavor vegetable side.

Yield: 4 servings
Serving size: 1 generous cup
Prep time: 4 minutes
Cook time: 45 minutes
Total time: 49 minutes

Ingredients

1 medium head cauliflower, cut into small florets (about 5 cups)
1/4 cup half-and-half cream
1/4 teaspoon kosher salt
Fresh cracked black pepper, to taste
Pinch of nutmeg
2 ounces shredded light Havarti (or substitute Swiss, cheddar, etc.)
1 tablespoon bread crumbs
Baking spray or a light drizzle of oil

Instructions

Preheat the oven to 350°F (175°C).
Place the cauliflower florets in a 9 x 9-inch baking dish in an even layer.
Whisk together the half-and-half, kosher salt, fresh cracked black pepper, and a pinch of nutmeg. Pour the mixture evenly over the cauliflower so the florets are lightly coated.
Cover the dish tightly with aluminum foil and bake until the cauliflower is tender, about 40 minutes. Baking covered helps steam the cauliflower so it becomes soft without drying out.
Remove the foil, sprinkle the shredded Havarti and bread crumbs over the top, and lightly spray or brush the surface with oil.
Return the dish to the oven and bake an additional 3 to 5 minutes until the cheese melts and the crumbs turn lightly golden. If you prefer a more pronounced browned top, place under a broiler for 30–60 seconds while watching closely to prevent burning.
Let the gratin rest for a minute or two before serving. This allows the sauce to settle and makes it easier to portion.

Nutrition (approximate per serving)

Calories: 98 kcal
Carbohydrates: 8 g
Protein: 7 g
Fat: 5 g
Saturated fat: 4.5 g
Cholesterol: 14 mg
Sodium: 327 mg
Fiber: 3 g
Sugar: 1 g

Tips and variations: swap the Havarti for Gruyère or sharp cheddar for a bolder flavor, add a tablespoon of grated Parmesan to the breadcrumb topping for extra savory crispness, or toss in a handful of cooked bacon or toasted nuts for added texture. For a lighter version, use low-fat half-and-half or a mixture of milk and plain Greek yogurt (stirred in off the heat after baking to avoid curdling).