This Pioneer Woman Cauliflower Gratin Recipe is a creamy and golden recipe, which features nutty Gruyère cheese and a crispy herb-panko topping. It’s an indulgent holiday side, ready in about 1 hour and 15 minutes.
Pioneer Woman Cauliflower Gratin Recipe Ingredients
- 6 tablespoons salted butter, plus more for the baking dish (divided)
- 1 large head cauliflower, cut into large florets (about 8 cups)
- 3 Tbsp. all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 tsp. kosher salt
- 8 oz. Gruyère cheese, shredded (about 2 cups), divided
- 1 Tbsp. fresh rosemary, chopped
- 1 Tbsp. fresh thyme, chopped
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
How To Make Pioneer Woman Cauliflower Gratin Recipe
- Roast the cauliflower: Preheat the oven to 425˚F (220˚C). Generously butter a 3-quart baking dish. Spread the large cauliflower florets on a rimmed baking sheet in an even layer. Roast until they are just starting to brown around the edges but are still a bit firm, about 20 minutes. Remove from the oven and set aside until they stop steaming, about 5 minutes. Crucial: Reduce the oven temperature to 375˚F (190˚C).
- Make the cheese sauce: Meanwhile, melt 3 tablespoons of the butter in a medium saucepan over medium-low heat. Sprinkle in the flour and stir to combine. Let it cook until bubbling, about 1 minute, to cook out the raw flour taste. Slowly whisk in the whole milk and heavy cream. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and comes to a gentle simmer, about 6 to 8 minutes. Reduce the heat to low; add the kosher salt and three-quarters of the shredded Gruyère. Stir until the cheese is melted and the sauce is velvety smooth.
- Prepare the topping: Melt the remaining 3 tablespoons of butter in a small skillet over low heat. Add the chopped rosemary and thyme and cook until bubbling and fragrant, about 30 seconds. Add the panko breadcrumbs and stir to coat them completely in the herb butter. Remove from the heat and stir in the parmesan cheese and the remaining Gruyère.
- Assemble and bake: Transfer the roasted cauliflower to the prepared baking dish. Pour the rich cheese sauce evenly over the cauliflower. Sprinkle the herbed panko mixture on top. Bake until the panko is deep golden brown and the cauliflower is tender, about 25 minutes. Let rest for 15 minutes before serving to allow the sauce to set.
Recipe Tips
- Why Roast First? Many gratin recipes boil the cauliflower, which can make the dish watery. Roasting drives moisture out of the vegetable and caramelizes the natural sugars, resulting in a deeper flavor and a sauce that stays thick and creamy.
- Gruyère Cheese: This Swiss cheese is essential for its distinct nutty, earthy flavor and excellent melting qualities. If you cannot find it, a high-quality Swiss cheese or sharp white cheddar makes a decent substitute.
- Herb Butter: Toasting the rosemary and thyme in the butter before adding the breadcrumbs (“blooming” the herbs) infuses the entire topping with aromatic flavor, ensuring the herbs don’t dry out in the oven.
- Resting Time: It is very tempting to dig in immediately, but letting the gratin rest for 15 minutes allows the sauce to thicken up slightly so it clings to the cauliflower rather than pooling at the bottom of the dish.
What To Serve With Pioneer Woman Cauliflower Gratin
This rich side dish rivals macaroni and cheese and pairs well with festive meats.
- Roast Beef: The creamy sauce complements red meat perfectly.
- Holiday Ham: A classic Easter or Christmas pairing.
- Roasted Chicken: A simple main to let the side dish shine.
- Green Salad: Use an acidic vinaigrette to cut through the richness of the cream and cheese.
How To Store Pioneer Woman Cauliflower Gratin Recipe
- Refrigerate: Cover the cooled dish tightly with foil or transfer leftovers to an airtight container. Refrigerate for up to 3 days.
- Reheat: To keep the topping crisp, reheat in a 350°F oven for 15-20 minutes. Microwaving works but will make the panko soft.
- Freeze: While you can freeze it, cream-based sauces can sometimes separate and become grainy upon thawing. If freezing, do so before the final bake, then thaw overnight and bake fresh.
Pioneer Woman Cauliflower Gratin Nutrition Facts
- Calories: 420
- Total Fat: 32g
- Saturated Fat: 20g
- Cholesterol: 100mg
- Sodium: 850mg
- Total Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugar: 6g
- Protein: 14g
Nutrition information is estimated per serving based on 8 servings.
FAQs
Can I use frozen cauliflower?
Fresh is best for texture, but you can use frozen. Do not roast frozen cauliflower; thaw it, pat it extremely dry to remove excess water, and proceed to the assembly step.
Is this recipe gluten-free?
As written, no. To make it gluten-free, use a gluten-free flour blend for the roux and gluten-free panko breadcrumbs for the topping.
Can I make this ahead of time?
Yes. You can roast the cauliflower and make the sauce a day ahead. Store them separately in the fridge. Assemble and add the fresh breadcrumb topping just before baking (you may need to add 10 minutes to the baking time if the ingredients are cold).
Pioneer Woman Cauliflower Gratin Recipe
Description
A luxurious vegetable side dish featuring roasted cauliflower smothered in a rich Gruyère cream sauce and topped with a crunchy rosemary-thyme panko crust.
Ingredients
Instructions
- Roast cauliflower at 425°F for 20 minutes. Lower oven to 375°F.
- Melt 3 tbsp butter; whisk in flour. Cook 1 min.
- Whisk in milk and cream; simmer 6-8 mins until thick.
- Add salt and 3/4 of Gruyère; stir until smooth.
- Melt remaining 3 tbsp butter; sauté herbs. Stir in panko, parmesan, and rest of Gruyère.
- Place cauliflower in dish. Pour sauce over. Top with crumbs.
- Bake 25 minutes until golden. Rest 15 mins before serving.
Notes
- Cauliflower Size: Cut florets into large, even chunks so they don’t turn to mush.
- Sauce Thickness: The sauce should coat the back of a spoon heavily; if it’s too thin, keep simmering.
Pioneer Woman Cauliflower Gratin Recipe
