If there’s one thing that never fails to please at the dinner table, it’s a bubbling, golden-brown casserole that smells like garlic, cheese, and roasted goodness. This Parmesan Cauliflower Gratin with Garlic Breadcrumbs is exactly that — cozy, creamy, and packed with savory flavor. It’s one of those dishes that feels indulgent but is surprisingly simple to put together. Whether you’re planning a lineup of holiday dinner recipes or pulling together an easy christmas dinner for a crowd, this gratin fits right in. It’s hearty enough to stand on its own and versatile enough to play nicely with everything from glazed ham to roasted turkey. Plus, who doesn’t love a vegetable that’s smothered in cheese and topped with crunchy, garlicky breadcrumbs?
Parmesan Cauliflower Gratin with Garlic Breadcrumbs
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American, French
Medium saucepan For making the béchamel (white sauce). A heavy-bottomed one prevents scorching.
Large Pot or Dutch Oven To blanch the cauliflower before baking.
8x8 or 9x9-inch baking dish (or similar-sized casserole dish) Ceramic or glass works best to hold heat and give a beautiful presentation.
Whisk For stirring the sauce and ensuring no lumps.
Wooden spoon or silicone spatula For folding in the cheese and cauliflower.
Skillet For toasting the breadcrumb topping.
Colander or slotted spoon For draining the cauliflower after blanching.
For the Cauliflower Gratin
- 1 large head of cauliflower cut into bite-sized florets (about 6–7 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk or substitute with half-and-half for extra richness
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and freshly cracked black pepper to taste
- 1 cup freshly grated Parmesan cheese divided (don’t use pre-shredded — it won’t melt properly)
- 1/2 cup grated Gruyère or sharp white cheddar cheese optional, but adds depth
For the Garlic Breadcrumb Topping
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup fresh breadcrumbs day-old bread pulsed in a food processor works best
- 2 cloves garlic minced
- 1 tablespoon chopped fresh parsley
- A pinch of salt
Preheat and Prep
Preheat your oven to 400°F (200°C). Butter or lightly grease your baking dish and set it aside.
Blanch the Cauliflower
Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 3–4 minutes, until just tender but still firm. Drain immediately and set aside. This step ensures your cauliflower is cooked through but not mushy after baking.
Make the Cheese Sauce
In a medium saucepan, melt 2 tablespoons butter over medium heat. Once melted, whisk in the flour and cook for 1 minute to eliminate the raw flour taste. Slowly add the milk, whisking constantly to avoid lumps. Add Dijon mustard, garlic powder, nutmeg, salt, and pepper. Cook, whisking often, until the sauce thickens (about 5–7 minutes).
Once thick, reduce heat to low and stir in 3/4 cup of the Parmesan cheese and all of the Gruyère if using. Stir until melted and smooth. Taste and adjust seasoning if needed.
Assemble the Gratin
Gently fold the blanched cauliflower into the cheese sauce until evenly coated. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle with the remaining 1/4 cup Parmesan cheese.
Prepare the Garlic Breadcrumbs
In a small skillet, heat olive oil and butter over medium heat. Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning. Add the breadcrumbs and a pinch of salt. Cook for 3–4 minutes until the crumbs are golden and fragrant. Stir in chopped parsley and remove from heat.
Sprinkle the breadcrumbs evenly over the cauliflower mixture.
Bake
Place the dish in the oven and bake uncovered for 20–25 minutes, or until bubbly and the top is golden brown. If needed, broil for the last 2–3 minutes for extra crispiness, but watch it closely.
Serve
Let rest for 5–10 minutes before serving. The sauce will thicken slightly as it cools, making for neater scoops.
Pairings
Parmesan Cauliflower Gratin is a deliciously rich side dish, so it pairs best with proteins that either contrast or complement that creaminess.
Main Courses
- Herb-roasted turkey breast
- Glazed ham with brown sugar and cloves
- Garlic and rosemary roast lamb
- Crispy skin salmon or baked cod
Other Sides
- Cranberry orange relish or a citrusy salad to cut the richness
- Roasted Brussels sprouts or green beans with almonds
- Mashed sweet potatoes with maple butter
This dish is an ideal candidate for your holiday meals for a crowd, and rounds out any of your Christmas casseroles dinner meals without stealing the spotlight from the main dish.
FAQs
1. What type of cauliflower should I use?
Fresh cauliflower is ideal, but frozen works if you’re short on time. Just be sure to thaw and drain it well to prevent the gratin from becoming watery.
2. Can I substitute the Parmesan cheese?
Parmesan is the star here, but if you need a substitute, try Pecorino Romano (saltier and sharper) or Asiago. Avoid using pre-grated or shelf-stable cheese — it won’t melt as nicely.
3. Can I make this ahead of time?
Yes! Assemble everything except the breadcrumb topping a day ahead. Store it covered in the fridge. Before baking, add the fresh breadcrumb topping and bake as instructed.
4. Can I add other vegetables?
Definitely. Roasted mushrooms, caramelized onions, or even thinly sliced potatoes can add more substance. Just adjust the blanching or roasting time accordingly.
5. Should I use whole milk or something lighter?
Whole milk gives the best flavor and consistency, but you can use 2% if needed. Avoid skim milk — the sauce won’t be as creamy or stable. For an extra-decadent Christmas dinner ideas family love, swap in half-and-half.
