Cauliflower Gratin

We love cauliflower! And eat it many different ways. Of course, it’s always delicious just roasted with some olive oil, salt, and pepper. But this cheesy and oniony dish is simple, toasty, and not much harder than just roasting. It’s a great side dish that’s become a staple in our house.

I’ve been working through this Tyler Florence cookbook, since the recipes are simple, quick, and healthy! Well, I served this “kid friendly” dish to a table full of adults, and nobody knew the difference (shh, don’t tell them!) because the dish had a ton of flavor from the onions, thyme, and nutmeg. Simple recipe with a lot of flavor? How can you go wrong?

Cauliflower Gratin, adapted from Tyler Florence


  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, cut into 8 wedges
  • 1 head cauliflower, coarsely chopped
  • 2 sprigs fresh thyme
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup whole milk
  • 4 ounces fresh mozzarella, sliced
  • 1/2 cup panko


1. Preheat the oven to 425 degrees.

2. In a large skillet, heat the olive oil over medium heat.

3. Add the onion and cook, stirring often, until the onion browns, about 5-7 minutes.

4. Add the cauliflower and thyme and cook until the cauliflower is browned, about 10-12 minutes.

5. Sprinkle the flour and nutmeg over the cauliflower. Pour in the milk and continue cooking until the sauce thickens a little, about 5 minutes.

6. If you’re not using an oven-proof skillet, transfer to an oven proof dish.

7. Sprinkle evenly with the mozzarella and top with the panko (you can prepare up to this point and refrigerate for two days before baking).

8. Bake uncovered for 15 minutes. Then, remove from oven, cover, and let rest another 10 minutes before serving.