Cauliflower and goat cheese gratin. This easy-to-prepare side dish of bubbly, warm cheeses with cauliflower is one of my favorite colder-weather weaknesses. Cauliflower is my go-to vegetable.

Tender and rich, I always have to make more than I need, as it is always gone before we can have seconds.

Cauliflower and Goat Cheese Gratin

I always enjoyed my grandmother’s cauliflower recipes. She had a love for it, and that love has transcended into me.

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Growing up with my dad, as soon as the words cauliflower were muttered, he could see my dad run to the opposite side of the house and the town if he could. He did not like the smell that it emit when cooking. And let’s face it, it is pretty strong, and no one cares for it.

However, a trick will make the smell dissipate while cooking, and no one in your family will have the “no way I am eating that” look. Read below to find out how.

This wonderful cauliflower au gratin contains three of my favorite cheeses: goat cheese, Monterey Jack, and Parmesan. I love how versatile it is. It blends beautifully with any sauce you prepare it with.

Each cheese brings a layer of flavor to this dish.

In this Article

Why you will love this recipe

An authentic French gratin recipe – transport yourself to France with this original recipe that is super easy to make. It is one of the first recipes that I have learned how to make when I started my cooking journey.

This cauliflower gratin can be made ahead of time – perfect for any occasion or when time is not on your side. Prepare it all ahead of time and bake at the last minute. Voila, dinner is on the table.

Comfort food at its best – all that delicious melting cheese in one dish. Soft and tender cauliflower. A dream side dish to any of your fall and winter recipes.

Are you looking for a meatless dinner? – This cheesy cauliflower recipe is the perfect answer for you as a meatless main dish.

What is a Gratin?

A gratin is any food topped with cheese, sometimes butter and bread crumbs, and then cooked in the oven or under a broiler until the top is well browned and slightly crisp.

Cheeses – I sure had fun adding them

This gratin showcases smooth Monterey Jack, salty Parmesan Cheese, and tangy goat cheese. You know by now how much I love cheese, so it is only fitting that this cauliflower gratin will hold more than just goat cheese.

Monterey Jack cheese

A smooth Californian white, semi-hard cheese made using cow’s milk, it is mild in flavor and slightly sweet.

It is an excellent cheese when you need cheese with a high melting factor. Due to the high fat and moisture content, the Monterey Jack is one of the best melting cheeses.

Favorite in all dishes that require melting, such as baked pasta, quesadillas, or grilled cheeses.

Goat cheese

Goat cheese is made with goat milk, and I use it with many of my cheese recipes.

I love the softness and spreadability of it, making it a preferred cheese as a base for appetizers or adding goat cheese to my salads for that great extra flavor.

Goat cheese recipes are tangy and so rich in flavor.

Parmesan Cheese or Parmigiano Reggiano

Made with cow milk, this fantastic cheese is salty. Drier in texture, it is excellent over pasta, rice, soups, and salads.

The more aged, the more profoundly intense the flavor gets.

I always suggest buying the Parmesan cheese in chunks and then great it at home when needed. This way, it keeps the freshness, and you also know you are getting a higher quality cheese.

Cauliflower and Goat Cheese Gratin in baking dish

Cauliflower

Part of the same family of Brussels sprouts, cabbage, broccoli, and collard green.

A large white vegetable surrounded by green leaves. It starts showing up at your farmer’s market around June, with its peak months running from September to November.

Rich in vitamins C, K, B, calcium, potassium, and magnesium.

When selecting your cauliflower, ensure that the florets show no dark bruising. The leaves attached to the base are strong and attached to the core base.

When taking them off by hand, you should be able to hear a snap. The stem core bottom should not be dark or moldy.

Here are helpful tips for the ingredients needed to make this delicious  Cauliflower Gratin recipe

This is a short introduction. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Head Cauliflower – is the star of this dish. Select a medium size. Cut into large florets and use the internal stem to cut into small chunks.

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish but also changes the flavor.

Whole milk – Needed to create the sauce. Please, do not substitute. You need the whole milk’s richness to make a rich sauce.

Flour – All-purpose and unbleached. Combined with the butter and milk, it creates a rich cream to accompany the cheese and the cauliflower.

Monterey Jack Cheese – Melts to a beautifully rich, smooth, creamy level and adds a richer consistency to the sauce.

Goat Cheese – adds a layer of tanginess to this dish.

Parmesan cheese – Melts too, and adds a layer of saltiness.

Salt and pepper – to season your cauliflower florets

Chives – Gives a light onion flavor to your sauce. Light and subtle and perfect with the cheese sauce.

ingredients for Cauliflower and Goat Cheese Gratin

Equipment Needed

I only recommend what I love and use.

Sharp chef’s knife – to cut the cauliflower florets and the chives

Heavy saucepan – Used to prepare the white sauce, which you will add the cheeses to. Make sure it has a heavy bottom to allow even cooking.

Large saucepan – To par-boil your cauliflower

Grater – for the cheeses, Monterey Jack and parmesan

Spatula – I found them to be the best when I need to stir all my ingredients

Large bowl – to mix the cauliflower with the cheese sauce

Gratin baking dish – My all-time favorite, as you do know by now, is Le Creuset enamel cast iron. They are the best for heat distribution and cooking or baking.

Colander – to drain the cauliflower.

Whisk – for mixing the butter and the flour.

Cookie sheet – if spilling occurs, your cookie sheet will catch them, and your oven will stay clean.

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05/17/2025 09:08 pm GMT

Cooking tips and step by step to make this fantastic cauliflower au gratin

Before cooking, I always recommend having all your ingredients ready and at room temperature.

  • Start by boiling a large pot of salted water. Preheat your oven to 350F. Butter your gratin baking dish.
  • Boil for less than 4 minutes and check for doneness. Your cauliflower florets should still be hard to the touch but slightly soft. Drain them and set aside.
  • In a heavy saucepan, melt the butter and flour to make your sauce. Mix well and add the milk slowly. This will prevent them from having clumps forming.
  • Keep whisking until a cream is formed. Remove from the heat.
  • Add the Monterey Jack cheese and still until melted. Proceed to add 3/4 of goat cheese and half of the parmesan cheese.
  • Add the chives, salt, and pepper. Please give it a last whisk and add it to the cauliflower florets.
  • Stir well to combine. Scrape the mixture into the buttered gratin dish. Spread the rest of the goat cheese and parmesan.

Place over a cookie sheet and place in the hot oven.

Not all ovens are the same, so it may take 30 to 40 minutes. You want to have a nice golden brown top.

Let it rest before enjoying it.

Cauliflower and Goat Cheese Gratin before going into the oven

Pro Tips

How to remove the smell of the cauliflower when cooking.

  • My grandmother taught me a life lesson about cooking cauliflower. She taught me to squeeze a teaspoon of lemon in the water or place some slices of lemon in the water that I would be boiling alongside the cauliflower.
  • The lemon will absorb the smell that we are not too fond of.

More tips for success

  • It is essential that the cauliflower is fully drained and does not have extra liquid before adding the bechamel and cheese, or the sauce will be watery.
  • You can use a casserole dish,  deep-dish pie dish, or a cast-iron skillet in place of a gratin dish, although the latter is the favorite for this gratin.
  • Do not overcook the cauliflower while boiling it. It should still be firm to the bite. Cut all the florets the same size and check them as you cook to ensure they are not overcooked.

Storing and reheating information

  • Bring back to room temperature.
  • Cover with aluminum foil, place in preheated oven to 300F, and bake until warm, about 15 to 20 minutes.

Substitutions and Variations

This is your classic cheese cauliflower gratin; only a few items can be changed.

  • I have no breadcrumbs topping on this dish, but you are welcome to add some if you enjoy the crunchiness. Panko breadcrumbs can be used instead.
  • A few sprigs of fresh thyme sprinkled over the top add a nice touch.
  • Cheeses: I am always asked if sharp cheddar cheese can be used in my French recipes, and the answer is always no. Although cheddar cheese is a great cheese, it will not bring the flavor that this dish requires, and it will be too greasy for this dish.
  • You can use a combination of gruyere cheese and Swiss cheese instead of the Monterey Jack cheese.
Cauliflower and Goat Cheese Gratin baked

What to serve to enjoy with this cauliflower goat cheese gratin

This gratin goes well with most chicken dishes, lamb, and meats.

Here are a few suggestions for you:

Roasted Chicken

Parmesan, Panko Crusted Chicken Cutlets

Figs and Seared Duck Breasts

Pork Marbella

Pepper Crusted Rack of Lamb with Horseradish Creme Fraiche

Have fun with this dish. I found myself eating it alongside a nice green salad.

Frequently Asked Questions

How do you stop cauliflower cheese from going water?

You can prevent your cauliflower from becoming watery by thoroughly draining it after cooking it. Use a sieve to remove excess water, and paper towels to remove any remaining water.

Why is my baked cauliflower soggy?

There are numerous reasons why your baked cauliflower is soggy, including overcooking it, which will make it mushy. Not draining it enough after blanching it is another major reason.

Should you wash cauliflower before cooking?

Yes, it is a must. Dirt, bacteria, and debris can collect in the crevices of your florets. Washing it removes all the above before cooking. Blanching it will kill the bacteria and parasites.

How do you keep cauliflower fresh and crisp?

Store it in the refrigerator in a perforated or loosely closed plastic bag with the stem facing up. I replaced the plastic that it comes in after I purchased it. I also dry any moisture present in the transport from the store to the home. I also use a paper towel to wrap it and store it.

Cauliflower and Goat Cheese Gratin in a serving dish

Check out these flavorful recipes if you enjoyed this cauliflower gratin.

Creamy Roasted Cauliflower Soup – Easy and Delicious

Cauliflower with Olives and Cherry Tomatoes

Chickpeas, Cauliflower, Curry Vinaigrette

Roasted Cauliflower with Lime Dressing

Potato and Green Tomato Gratin

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Cauliflower and Goat Cheese Gratin

5 from 13 votes
Cauliflower and Goat Cheese Gratin
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Giangi Townsend
Easy to prepare side dish. Bubbly cheese over perfectly cooked cauliflower. Great side dish!
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Ingredients 

  • 2 tablespoons unsalted butter, + more for baking dish unsalted butter
  • 3 cups whole milk, room temperature
  • 2 tablespoons unbleached all purpose flour
  • 1 ½ cup Monterey jack cheese, grated
  • 6 ounces goat cheese, cut into small pieces
  • ½ cup parmesan cheese, grated
  • 1 cauliflower, head cut into florets
  • salt and pepper, to season
  • 1 tablespoons chives, chopped finely
  • lemon, sliced and optional

Instructions

  • Preheat oven to 350℉ and butter a 10-inch gratin baking dish.
  • Bring a large pot of salted water to a boil and add the lemon wedges.
  • Add the cauliflowers to the boiling water and bring back to a boil. After 3 minutes, Insert a knife in one of the florets; it should be hard to the touch and slightly soft on the outside.
  • Once done, drain and set aside in a large mixing bowl.
  • Meanwhile, in a heavy sauce pan over medium heat melt butter and whisk in the flour. Stir to blend and cook for one minute. Gradually add the milk while whisking constantly until the mixture has thickened. Remove from the heat once it has thickened.
  • Add the Monterey Jack cheese, and incorporate it well. Add 3/4 of the goat cheese and 1/2 of the parmesan cheese, chopped chives—season with salt and pepper.
  • Pour over the cauliflower and stir well until all the florets are covered with the sauce.
  • Scrape the mixture into the buttered gratin dish. Spread the rest of the goat cheese and parmesan cheese over it.
  • Place the gratin dish over a cookie sheet (for spillage) and bake until the cauliflower is tender and the top bobbly and golden brown.
  • Let it rest for a few minutes before serving.

Notes

How to remove the smell of the cauliflower when cooking.
Life lesson from my grandmother for when cooking cauliflower.
She taught me to squeeze a teaspoon of lemon in the water or place some slices of lemon in the water that I will be boiling alongside the cauliflower.
The lemon will absorb the smell that we are not too fond of.
Storing and reheating information
Bring back to room temperature.
Cover with aluminum foil, place in preheated oven to 300F, and bake until warm, about 15 to 20 minutes.

Nutrition

Calories: 353kcal | Carbohydrates: 13g | Protein: 21g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 483mg | Potassium: 511mg | Fiber: 2g | Sugar: 8g | Vitamin A: 889IU | Vitamin C: 46mg | Calcium: 522mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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