This creamy baked cauliflower gratin combines fresh cauliflower in a cheese sauce with mascarpone, heavy cream, Parmesan cheese and fresh herbs. It bakes in about 25 minutes and is very simple to assemble ahead of time.

Close-up photo of creamy baked cauliflower in a white gratin dish with cream sauce, Parmesan cheese and fresh sage sprig.

This cauliflower gratin (or cauliflower au gratin) is one of those easy vegetable recipes that gives you all the comfort of a baked cheesy casserole, without much fuss.

Plus it’s a snap to make: Bake the cauliflower florets with creamy mixture of mascarpone cheese, garlic, heavy cream, freshly grated Parmesan and chopped aromatic fresh herbs.

This simple dish is perfect for holidays, or any time you want a vegetable side dish (that’s NOT sweet potato casserole) that everyone at the table will want to taste. If you enjoy creamy baked fennel or potato casserole with layers of cheese, this recipe will seem familiar.

List of ingredients

Two heads of cauliflower, bowls of grated cheese, heavy cream, flour and cream cheese on a tray with a head of garlic, sage and rosemary sprigs.
  • Fresh cauliflower: You’ll need one large or two small/medium heads of cauliflower, enough to make 8 cups of florets. The florets are blanched for a few minutes before baking to ensure tenderness.
  • Mascarpone: This thick Italian-style soft cheese is less tangy and gummy-textured than cream cheese, and has a delicious nutty taste. You can find it in the dairy section of most grocery stores.
  • Heavy cream: Use heavy whipping cream for the best texture (not half and half).
  • Flour: All-purpose flour or your preferred gluten-free all-purpose blend lightly thickens the cheese sauce as it bakes.
  • Garlic: Use 1-2 cloves of grated fresh garlic to infuse the cream sauce.
  • Parmesan cheese: Use freshly grated cheese for the best flavor. Gruyere cheese or a good aged white cheddar are good substitutes.
  • Fresh herbs: Use one or a variety of aromatic fresh herbs, such as sage, rosemary or thyme.

Recipe steps

  • Sliced cauliflower on a cutting board.
    Slice or break the cauliflower into large florets.
  • Cauliflower florets on a towel.
    In a large saucepan, boil in salted water for 3 minutes, then drain and pat dry on a towel.
  • A buttered oval baking pan on a surface.
    Smear softened butter over a 3-quart shallow baking dish. I love the gratin the baked in an oval gratin dish
  • A white mixing bowl containing a creamy mixture with black pepper, with a whisk inside the bowl and fresh sage leaves around it.
    Whisk the cream, mascarpone, garlic, Parmesan, chopped herbs, salt and black pepper until smooth.
  • Cauliflower florets in a baking dish, with a bowl of cream, fresh herbs and a whisk on a tray in the background.
    Arrange the cauliflower in the baking dish in one layer.
  • Cauliflower florets combined with cream, grated cheese and chopped rosemary in an oval baking pan.
    Pour the sauce over the cauliflower and stir it around to blend. Bake 25 minutes, until the sauce is bubbling and the top is golden.
Close-up photo of creamy baked cauliflower in a white gratin dish with cream sauce, Parmesan cheese and fresh sage sprig.
Cauliflower Mascarpone Gratin
4.91 from 30 ratings

Creamy Cauliflower Gratin with Mascarpone

Karen Tedesco
This creamy baked cauliflower gratin combines fresh cauliflower in a cheese sauce with mascarpone, heavy cream, Parmesan cheese and fresh herbs, It's very simple to assemble and bake.
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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients
 

  • 3 pounds (1.5 kg) cauliflower (about 1 large or 2 medium heads), separated into florets (8 cups)
  • 1 tablespoon (15 g) softened butter
  • 4 ounces (125 g) mascarpone cheese
  • 1 cup (240 ml) heavy whipping cream
  • 2 tablespoons (30 g) all-purpose flour
  • ½ cup (50 g) grated Parmesan cheese
  • 2 tablespoons chopped rosemary, thyme or sage (or a combination)
  • 1 garlic clove, grated on a rasp grater or pressed in a garlic press
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions
 

  1. Preheat the oven to 425 (220 C) degrees, with the oven rack positioned in the center of the oven.
  2. Blanch the cauliflower in a pot of boiling salted water for 3 minutes. Drain well and pat dry with a towel.
  3. Spread the butter over the bottom of 3-4 quart shallow gratin or baking dish. Arrange the cauliflower in the dish.
  4. In a medium bowl, whisk the mascarpone, cream, flour, ¼ cup of the Parmesan, herbs, garlic, salt and black pepper until smooth. Spoon the mixture evenly over the cauliflower. Sprinkle the top with the remaining ¼ cup Parmesan.
  5. Bake 25 minutes, or until the top is lightly browned and the sauce is bubbling. Cool 5-10 minutes before serving.

Notes

  • You can assemble the blanched cauliflower in a baking dish with the cheese sauce and refrigerate up to one day before baking.
  • The creamy sauce will thicken a bit as it cools.
  • Make sure to use freshly grated Parmesan cheese, not the kind that comes in a can.

Nutrition per serving

Calories: 305kcal Carbohydrates: 16g Protein: 9g Fat: 24g Sodium: 620mg Fiber: 5g Sugar: 5g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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