Go Back

Parmesan Cauliflower Gratin


  • 1 head white or purple cauliflower
  • 3 tbsps butter
  • 2 cloves garlic minced
  • 1/4 c. all purpose flour
  • 1 3/4 c. whole milk
  • 1 1/4 c. grated parmesan cheese
  • 1/2 c. panko breadcrumbs Italian seasoned optional
  • 1 tsp. black pepper
  • salt to taste


  • Preheat the oven to 375deg Fahrenheit
  • Cut off the outer stem and discard. Then chop the cauliflower into small bite-sized pieces including the inner core. You can even include the leaves! Place in a baking dish.
  • In a small to medium pan, melt butter over medium heat. Add garlic, then immediately turn off the stove to avoid burning the garlic. Then stir in the flour until it's no longer clumpy. You've now made a roux!
  • Add milk, turn on the heat to medium, and stir gently until the sauce thickens and begins to lightly simmer. You've now made a bechamel sauce!
  • Add 1 cup of the parmesan cheese. Leave the rest to sprinkle on top.
  • Keep stirring until it's thick and creamy!
  • Pour over cauliflower and stir until sauce is evenly distributed.
  • Cover with aluminum foil, and bake for 30 minutes.
  • Remove from oven, remove foil, evenly sprinkle remaining cheese and panko breadcrumbs, and return it back to the oven for an extra fifteen minutes.
  • Garnish with chopped parsley (100% optional) and serve immediately.