Baked Cauliflower with Gruyere Cheese is a rich and creamy, company-worthy vegetable side dish that’s perfect for Sunday dinner or a holiday meal.
This cheesy baked cauliflower casserole is a low-carb delight, ideal for treating your family or guests to something special! A true crowd-pleaser, this decadent side dish features fresh cauliflower, smokey bacon, eggs, lots of nutty gruyere cheese, and heavy cream.
If you are watching your carbs, this creamy baked cauliflower and cheese casserole is an excellent alternative to Scalloped Potatoes, Creamed Potatoes, and Potatoes Au Gratin.
If you love cauliflower like I do but are looking for a lighter alternative, check out my friend Giangi’s delicious recipe for Roasted Cauliflower with Lemon Dressing.
Depending on where you live, this cauliflower cheese bake recipe is sometimes known as cauliflower gratin or cauliflower au gratin. But whatever you call it, it’s an easy-to-make, cheesy side dish with a texture between a quiche and a souffle that you and your family will love.
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Ingredient notes:
- Fresh cauliflower – is the star of this side dish, with a nice texture and a mild nutty taste. Like broccoli and cabbage, it is a cruciferous vegetable with many health benefits.
- Heavy cream and milk – come together to make a rich bechamel-like sauce that doesn’t have to be cooked first.
- Bacon – if there is any dish that can’t be made better by adding bacon, I haven’t found it yet. Bacon adds a sweet smokey flavor to this cheesy cauliflower casserole.
- Gruyere cheese – is a type of swiss cheese known for its creamy mild, nutty taste. It melts quickly and is what makes this casserole ooey-gooey and cheesy. If you don’t have gruyere, you can substitute Emmental, Raclette, or swiss cheese
- Eggs – bind everything together.
- All-purpose flour – helps to thicken up the cheesy sauce.
- Nutmeg, Kosher salt, and ground black pepper – combine to perfectly season this casserole and enhance all of the flavors.
Step-by-step directions:
- Preheat the oven to 425 °F.
- Cut the head of cauliflower in half and then into quarters through the core. Then, run your knife between the florets and the stem and cut the stem out. Discard the stem and cut the florets into bite-size pieces.
- To par-cook the cauliflower, add it to a large microwave-safe bowl, cover it, and microwave on high for four to five minutes. Drain any liquid. (Another option) You can also toss it in olive oil and roast it in a 425 °F oven for about 15 minutes. Either way, you want the cauliflower to be slightly undercooked. It will continue to cook when it’s baked.
- Add the cooked cauliflower to an 8X8 baking dish sprayed with non-stick cooking spray. Sprinkle the cooked bacon over the cauliflower. Set aside.
- Add the eggs to a medium-sized bowl and whisk well. Add the flour slowly, constantly whisking to prevent lumps. When the flour is incorporated, add the milk and cream. Whisk to combine. Add the salt, pepper, and nutmeg and whisk to combine. Add one and a half cups of the gruyere cheese and mix well.
- Pour the milk, egg, and cheese mixture evenly over the cauliflower and sprinkle the remaining cheese over the top.
- Bake for 25-30 minutes until the baked cauliflower and cheese casserole is puffed and golden and a knife inserted in the center comes out clean. Serve immediately.
Recipe variations:
- If you want to change this recipe up a bit or use ingredients you have on hand, you could add some fresh broccoli to the mix or substitute it for the cauliflower.
- You could also substitute ham, Canadian bacon, cooked pancetta, or prosciutto for the bacon.
- Instead of gruyere or another type of swiss cheese, you could use any type of easy-melting cheese, including cheddar, Monterey jack, Havarti, Fontini, or even a Mexican blend.
- In addition, if you would like a crunchy topping, before baking it, you could top the casserole with a panko and butter mixture or crushed ritz crackers and butter.
Recipe FAQs:
Because this dish is so indulgent, I usually serve it for special occasions with simple main dishes, such as Roasted Cornish Game Hens, Smoked Turkey, Baked Ham, New York Strip Roast, Roasted Chicken, or Roasted Rack of Lamb.
A nice salad such as my Cornbread Salad, Apple Pecan Salad, Fall Harvest Salad, or Romaine Wedge Salad would round things out nicely.
It could become watery if you overcook the cauliflower before adding it to the casserole. Be sure to slightly undercook it while par-cooking it because it will continue to cook in the oven.
Roasting the cauliflower is the best way to ensure your cauliflower isn’t watery. If you boil your cauliflower in water or steam it in the microwave, be sure to drain it well before adding it to the dish.
Baked cauliflower with cheese is a rich dish and relatively high in calories; however, it is low in carbohydrates coming in at only thirteen carbs per serving.
To make it ahead, you can make the casserole as directed up to eight hours beforehand, but do not bake it. Cover and store it in the fridge. When you are ready to bake it, remove it from the refrigerator and allow it to come to room temperature before baking it. You may need to add a few minutes to the total baking time.
Sharon’s tips:
- This cauliflower cheese bake is substantial enough to serve as a meatless or vegetarian main dish.
- Instead of par-cooking the cauliflower in the microwave or roasting it, another option is to add it and two teaspoons of salt to a large pot of boiling water and cook for five minutes. Drain and rinse with cold water to stop the cooking process. Also, be sure to drain it thoroughly before adding it to the dish.
- Leftovers will keep covered in your fridge for up to four days. I don’t recommend freezing them. You can reheat leftovers in the microwave for a minute or so.
More special occasion side dish recipes:
If you like special occasion side dish recipes like this one, you might also like these other popular recipes:
Other great choices include Baked Pineapple Casserole, Baked Southern Candied Sweet Potatoes, Easy Spicy Southern Corn Casserole, and Southern Corn Pudding.
Need more ideas? Here is a link to all of my side dish recipes.
★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Baked Cauliflower with Gruyere Cheese
Ingredients
- 1 head cauliflower, large
- 6 slices bacon cooked and crumbled
- ⅓ cup all-purpose flour
- 5 large eggs, beaten
- 1 cup heavy cream
- ⅔ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 8 ounces gruyere cheese, grated (about 2 cups)
Instructions
- Preheat oven to 425 degrees F.
- Cut the head of cauliflower in half and then into quarters through the core. Then, run your knife between the florets and the stem and cut the stem out. Discard the stem and cut any large florets into smaller pieces.
- To par-cook the cauliflower, add it to a large microwave-safe bowl, cover it, and microwave on high for four to five minutes. Drain any liquid. (Another option) You can also toss it in olive oil and roast it in a 425 °F oven for about 15 minutes. Either way, you want the cauliflower to be slightly undercooked. It will continue to cook when it's baked.
- Add the cooked cauliflower to an 8X8 baking dish, which has been sprayed with non-stick cooking spray. Sprinkle the bacon over the cauliflower. Set aside.
- Add the eggs to a medium-sized bowl and whisk well. Add the flour slowly, constantly whisking to prevent lumps. When the flour is incorporated, add the milk and cream. Whisk to combine. Add the salt, pepper, and nutmeg and whisk to combine. Add one and a half cups of the gruyere cheese and mix well.
- Pour the milk and egg mixture evenly over the cauliflower and sprinkle the remaining cheese over the top.
- Bake for 25-30 minutes until the casserole is puffed and golden and serve immediately.
Notes
- This cauliflower cheese bake is substantial enough to serve as a meatless or vegetarian main dish.
- Instead of par-cooking the cauliflower in the microwave or roasting it, another option is to add it and two teaspoons of salt to a large pot of boiling water and cook for five minutes. Then, drain and rinse with cold water to stop the cooking process. Also, drain it again before adding it to the dish.
- Leftovers will keep covered in your fridge for up to four days. I don’t recommend freezing them. You can reheat leftovers in the microwave for a minute or so.
- You can make the casserole as directed up to eight hours beforehand, but do not bake it. Cover and store it in the fridge. When you are ready to bake it, remove it from the refrigerator and allow it to come to room temperature before baking it. You may need to add a few minutes to the total baking time.
Nutrition
**This recipe was originally published on December 18, 2017.
Jim Richards
We had it when guests arrived Wednesday evening. Had it with pulled pork from crockpot and cole slaw. Outstanding as always!
Sharon Rigsby
I’m so glad you liked it! Merry Christmas to you and Cheryl!
Kathi Boor
I am really looking forward to adding this to our Thanksgiving table this year! I was looking for a new savory vegie, and this paired with your recommended sweet potatoes with bourbon will be fun finds on the table!
Ashley Lentini
YES!!! and YES!! YES!! I will be making that this week! A cheese lover’s dream dish and then add bacon?? WHAT!! YUMMO! Can’t Wait .. I may have to make 2 🙂
Linger
Now this is a recipe that I don’t have to feel guilty about. I do love all the recipes that are springing up with cauliflower. And this one here is definitely a keeper. How can you ever go wrong with gruyere cheese? Thanks so much for sharing.