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cauliflower gratin
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4.88 from 8 votes

Cheese and Cauliflower Gratin

Cheese and cauliflower gratin is a tasty substitute for mashed potatoes. It is garlicky, buttery, cheesy, and the crispy breadcrumb topping adds a yummy crunchy texture.
Course Side dishes
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 363kcal
Author Lisa B.


For the cauliflower:

  • 1 large head of cauliflower broken into florets
  • 3/4 cups shredded Parmesan cheese
  • 1/2 cup shredded Colby-Monterey Jack cheese
  • 3 tablespoons unsalted butter cubed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Montreal steak seasoning
  • 1/4 teaspoon thyme leaves chopped
  • Salt and pepper to taste

For the breadcrumb topping:

  • 1 cup Italian-style panko (Japanese) bread crumbs
  • 1/4 cup unsalted butter melted


  • Fill a large stockpot about 1/4 the way with water. Bring to a boil over high heat
  • Place cauliflower florets in a large steam basket over the pot. Cover. Reduce heat to medium. Steam cauliflower until very tender, about 20 minutes.
  • Preheat oven to 350 degrees.
  • Transfer cauliflower to a large bowl. Mash with a potato masher, or process through a foodmill using the blade with the largest opening.
  • Stir in the cheeses, butter, garlic powder, salt and pepper to taste. Pour cauliflower into a greased 8 x 8 x 2-inch greased casserole dish.
  • Combine breadcrumbs and melted butter. Season with salt and pepper to taste. Spread over the top of mashed cauliflower.
  • Bake uncovered for 40-50 minutes until cheeses are melted and topping is golden brown.


Calories: 363kcal | Carbohydrates: 11g | Protein: 14g | Fat: 27g | Saturated Fat: 12g | Monounsaturated Fat: 2g | Cholesterol: 82mg | Sodium: 674mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1010IU | Vitamin C: 44mg | Calcium: 2592mg | Iron: 0.6mg