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Meatless Monday: Creamy cauliflower gratin

You may want to break out this recipe for a special occasion or for the holidays, because creamy cauliflower gratin certainly is special.

Creamy Cauliflower Gratin

Meatless Monday meals don’t have to be drab. You may find yourself looking for a special-occasion dish on a Monday, and creamy cauliflower gratin would certainly be a great choice! Served in individual ramekins filled with cauliflower and a creamy, cheesy sauce, then topped with seasoned and golden breadcrumbs, this dish is a delight for a Monday or any other day of the week.

Creamy cauliflower gratin recipe

Serves 4


  • 1 small head cauliflower (use just 2/3 of the cauliflower for this recipe and save the rest to snack on)
  • 1 large shallot, diced
  • 1 garlic clove, minced
  • 3 tablespoons butter, plus 1 tablespoon, and extra for buttering the ramekins
  • 1-1/2 tablespoons flour
  • 3 ounces of shredded Swiss or Gruyere cheese
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 tablespoon olive oil
  • 1/3 cup seasoned breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Preheat your oven to 400 degrees F. Butter 4 individual ramekins and set aside.
  2. Rinse the cauliflower and cut it into bite-sized florets. You’ll use 2/3 of the head for this recipe.
  3. Cook the cauliflower in a pan of boiling water (or steam it), until it’s tender (about 6-8 minutes). Drain, and divide evenly between the ramekins. Season each portion with the salt and pepper, and set aside.
  4. Melt 1 tablespoon of butter in the microwave, remove and mix in the breadcrumbs. Set aside.
  5. In a saute pan, heat the olive oil, and add the shallot and garlic, and cook for a few minutes until the shallot softens. Remove from the heat and set aside.
  6. Melt the 3 tablespoons of butter in a small pan, and whisk in the flour. Cook on low heat, whisking constantly, until the mixture thickens.
  7. A little at a time, add the milk and cream to the butter mixture, whisking constantly, and cook for just a few minutes.
  8. Remove the cream mixture from the heat and add the cheese, shallot, and garlic, and mix well.
  9. Evenly divide the cream mixture, pouring it over the cauliflower in each ramekin. Top with the breadcrumbs and bake for about 8-10 minutes or until the breadcrumbs turn golden.
  10. Allow to cool slightly, but serve warm.

Creamy goodness, perfect for a special meal!

More Meatless Monday recipes

Mushroom and onion vegetarian tacos
Quinoa and cranberry salad with tomato vinaigrette
Fried egg and asparagus sandwich

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