Cheddar Cauliflower Gratin with Roasted Garlic |

Originally posted on October 15th, 2012. Updated last on September 27th, 2015.

Roasted Cauliflower |

Cheddar Cauliflower Gratin |

Pairings for the Cheddar Cauliflower Gratin

This recipe was one of the earliest cheddar/cauliflower combinations I fell in love with. While I would have this on the side (or even for dinner) on a regular evening, this dish is also great to add to your holiday rotation (if you happen to be thinking that far ahead, I know I’m not!) If you’ve never roasted garlic at home, now is the time to start. I’ll often roast a head on the weekend and add it to meals throughout the week. The roasted garlic has a much more mild, slightly sweet flavor compared to the raw version, which makes it great in abundance!

While I would typically make this recipe if I’m cooking up meat for M, I also find it works really well with a hearty salad at the helm (since this is a bit on the rich side). Try this grilled beet and quinoa salad or this white bean and butternut squash salad.

I could also see eating this cauliflower gratin for brunch, possibly served as a side to quiche (like this sweet potato version or if you have The Easy Vegetarian Kitchen– any of those variations!)


Roasted Garlic and Cheddar Cauliflower Gratin

  • Author: Erin Alderson
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 mins
  • Yield: 3-4
  • Category: Side Dish


  • 1 head of garlic
  • 1 small head of cauliflower
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon whole wheat pastry flour
  • 1/2 cup whole milk
  • 3/4 cup grated sharp cheddar
  • 1/2 teaspoon salt
  • 2 slices whole wheat bread, toasted
  • 1 tablespoon olive oil
  • 1/4 cup grated parmesan


  1. Preheat oven to 400˚. Cut off top of garlic head and drizzle 1 tablespoon of olive oil over cloves. Wrap top of head with foil and place in oven and roast until cloves are soft, 30-40 minutes. Remove and let cool slightly.
  2. Cut cauliflower into 1″ pieces. Combine roughly 3-4 cups of cauliflower with 1 tablespoon of olive oil in a casserole dish. Roast in oven for 15 to 20 minutes or until cauliflower begins to brown. Remove and set aside.
  3. In a sauce pan, add 1 tablespoon butter and squeeze out 4-5 cloves of roasted garlic. Mash garlic as butter melts. Add flour and let cook over medium-low heat for one minute. Whisk in milk and cook until bechamel has thickened. Remove from heat and melt in cheddar. Pour over roasted cauliflower.
  4. Combine toast, olive oil, and parmesan in a food processor, pulsing until mixture resembles course bread crumbs. Sprinkle on top of cheese/cauliflower.
  5. Bake for 20-25 minutes- cheese should be bubbling.
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