This cheesy cauliflower gratin is made with roasted cauliflower florets, a creamy cheese sauce, and a crispy panko breadcrumb topping. It’s vegetarian and makes the perfect addition to your holiday menu like Thanksgiving or Christmas.

I like to roast the cauliflower instead of boiling it, as it adds a lovely depth of flavour and keeps the florets from getting mushy. While the cauliflower is roasting, I prepare the cheese sauce on the stovetop so that everything comes together quickly. Then it all gets finished in the oven until bubbling and golden on top.

This is not your regular gratin recipe, but better. Try it once, and I’m sure it’ll become a new favourite on your table. For a delicious twist, you can also add roasted broccoli — it’s too good! 

If you’re not a fan of cheddar cheese, try using Gruyère and Parmesan instead for a slightly nutty and rich flavour.

Equipment Used: 

London Chocolate Wood Salt Shaker & Pepper Mill Set>

Ingredients:

For the cauliflower: 

• 1 extra-large cauliflower, florets separated
  
• 1 tablespoon olive oil
  
• 1 teaspoon seasoning salt (I like using garlic salt for extra flavour)
  

For the cheese sauce: 

• 2 tablespoons unsalted butter
  
• 1 clove garlic, minced
  
• 2 tablespoons plain flour
  
• 2 cups whole milk
  
• 1 teaspoon Dijon mustard
  
• ½ teaspoon thyme
  
• 1 cup cheddar cheese, grated
• Salt and pepper to taste 

For the topping:

• ½ cup panko breadcrumbs
  
• ½ cup cheese, grated (I use a mix of Red Leicester and cheddar) optional
  
• Fresh thyme, for garnish
  

Method: 

1. Preheat the oven to 220°C (200°C fan or Gas 7). Toss the cauliflower florets with olive oil and seasoning salt. Spread them in a baking dish and roast for about 20 minutes, until just tender.
2. While the cauliflower is roasting, melt the butter in a saucepan. Add the garlic and sauté for about 15 seconds. Stir in the flour and cook for a minute until it resembles sand. Gradually whisk in the milk, stirring constantly to avoid lumps. Let it bubble and thicken, then add thyme, Dijon mustard, salt, pepper, and cheese. Stir until smooth and creamy.
3. Combine the roasted cauliflower and cheese sauce in an ovenproof dish. Top with panko breadcrumbs and scatter the remaining cheese on top.
4. Return to the oven for 12 to 15 minutes, until the topping is golden and the sauce is bubbling. Garnish with thyme before serving. 
5. Let it rest for a few minutes before serving so the sauce sets slightly. Season with salt and pepper using your Cole & Mason London Chocolate Wood Salt Shaker and Pepper Mill Set. It’s best enjoyed warm as a side with roast dinners or holiday mains.