Everyone will be asking for your recipe after they try this creamy, cheesy cauliflower bake topped with buttery Parmesan breadcrumbs.


  • 1 1/2 pounds cauliflower florets
  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups whole milk
  • 1 1/4 teaspoons salt (divided)
  • black pepper
  • 3 ounces grated sharp cheddar cheese (freshly, divided)
  • 2 ounces grated Gruyere cheese (freshly)
  • 1 cup panko bread crumbs
  • 1 ounce grated parmesan cheese
  • 4 tablespoons butter (melted)


  1. Preheat the oven to 400° F.
  2. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
  3. Spray a 9” square baking dish with cooking spray. Set aside.
  4. Chop the cauliflower into 1” florets. Arrange the florets onto the lined baking sheet. Drizzle with olive oil and season with 1/2 tsp. salt and black pepper, to taste. Stir with rubber spatula to distribute the oil.
  5. Roast the cauliflower for 10 minutes, until the oil is sizzling and the outsides of the florets are slightly softened. Remove the baking sheet from the oven.
  6. Reduce the oven temperature to 375° F.
  7. Finely mince the garlic.
  8. In a large pot over medium heat, melt 2 Tablespoons of butter. Once melted, add the garlic and sauté for 30 seconds, until fragrant. Sprinkle the flour into the pot. Whisk to thoroughly combine. Continue whisking for 1-2 minutes, until the roux turns slightly golden and begins to smell toasty.
  9. Slowly stream the milk into the pot while continuing to whisk. Cook the mixture, whisking steadily for 4-5 minutes, until it begins to thicken and bubble.
  10. Once bubbling, turn off the heat. Add a 1/2 cup of the shredded cheddar, all of the Gruyere cheese, 1/2 tsp. salt, and a pinch of black pepper to the pot. Whisk slowly until the cheeses are fully melted and the sauce is smooth.
  11. Once the sauce is smooth, add the roasted cauliflower to the pot. Stir until the florets are thoroughly coated.
  12. Pour the contents of the pot into the greased baking dish.
  13. Place the bread crumbs, parmesan, remaining cheddar cheese. ¼ tsp. salt, and black pepper in a medium mixing bowl. Mix with a fork to combine. Add 4 Tablespoons of melted butter to the bowl, and stir until all the breadcrumbs are moistened. Sprinkle the crumbs in an even layer over the cauliflower.
  14. Transfer the baking dish to the middle rack of the preheated oven.
  15. Bake the gratin for 18-22 minutes, until the edges are bubbling and the top is golden brown.
  16. Remove the dish from the oven. Allow it to rest for 10 minutes before serving.
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