Classic Cauliflower au Gratin

Yummy, cheesy cauliflower. Very easy to make with a little kick.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course lunch/dinner

Cuisine French

Servings 6 people

Calories 1435.6 kcal

Equipment

1 Large Pot For boiling cauliflower
1 Baking Dish Approx. 9x13 inch or similar capacity
1 Cutting Board
1 Chef's knife
1 Large Mixing Spoon or Spatula

Ingredients

Main

1 large head cauliflower cut into bite-size pieces
1 cup light sour cream
1 cup shredded Cheddar cheese
½ cup diced onion
3 tablespoons melted butter
2 tablespoons red pepper flakes or to taste
¼ teaspoon salt
½ cup panko bread crumbs

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain.
Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top.
Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

Notes

To elevate this simple au gratin, consider roasting the cauliflower florets with a touch of olive oil and salt before mixing. This deepens their flavor and prevents them from becoming waterlogged. For a richer, more cohesive sauce, you could create a quick béchamel base, then melt the Cheddar into it, rather than just combining cold ingredients. A pinch of freshly grated nutmeg in the cheese sauce is a classic addition to au gratin dishes. For an extra crispy topping, lightly toast the panko bread crumbs in a pan with a tablespoon of butter before sprinkling them over the gratin. Adjust red pepper flakes to your preferred heat level.