Bobby Flay’s Cauliflower Gratin is a creamy, cheesy side dish that transforms humble cauliflower into something rich, flavorful, and irresistible. Roasted cauliflower is bathed in a velvety béchamel sauce, layered with gooey cheese, and baked to golden perfection. It’s a great alternative to traditional potato-based gratins, offering a lighter but equally satisfying option.

What is Bobby Flay Cauliflower Gratin?

This dish features roasted cauliflower florets baked in a cheesy white sauce (béchamel), often enriched with herbs and spices. Bobby Flay’s version includes bold flavor notes like mustard or smoked paprika and finishes with a crispy golden cheese topping.

Other Bobby Flay Recipes

Why You Love This Recipe

Rich and creamy texture – Every forkful is indulgent and smooth
Crowd-pleasing cheesy flavor – Melts perfectly with sharp and nutty notes
A lighter gratin option – Less starchy than potatoes but equally satisfying
Perfect for holidays or weeknights – Versatile and easy to prepare ahead
Customizable spice level – Add subtle heat or keep it mild
Kid-friendly and low-carb – Great for picky eaters and keto-style meals

Ingredients Needed to Make Bobby Flay Cauliflower Gratin

Cauliflower – 1 large head, cut into florets
Olive oil – 2 tablespoons
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Butter – 3 tablespoons
All-purpose flour – 3 tablespoons
Whole milk – 2 cups
Dijon mustard – 1 tablespoon (optional for tang)
Nutmeg – ¼ teaspoon (optional)
Gruyère cheese – 1½ cups, shredded
Parmesan cheese – ½ cup, grated
Smoked paprika – ½ teaspoon (optional for a smoky kick)
Fresh thyme – 1 teaspoon (optional for garnish)

Instructions to Prepare Bobby Flay Cauliflower Gratin

Preheat oven and roast cauliflower – Set oven to 400°F (200°C). Toss florets with olive oil, salt, and pepper, then roast for 20–25 minutes until golden.
Make the béchamel sauce – In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add milk while whisking, cooking until thickened.
Add flavor to the sauce – Stir in mustard, nutmeg, and half the Gruyère. Season with salt and pepper.
Assemble the gratin – Layer roasted cauliflower in a buttered baking dish. Pour the sauce over evenly, then top with the remaining Gruyère and all the Parmesan.
Bake until bubbly – Reduce oven to 375°F (190°C) and bake for 20–25 minutes, or until golden and bubbling.
Garnish and serve – Sprinkle with smoked paprika or fresh thyme before serving.

What Goes Well With Bobby Flay Cauliflower Gratin

Roast chicken or turkey – A creamy contrast to crisp, juicy meat
Seared steak or lamb chops – Pairs well with savory proteins
Grilled salmon or white fish – Adds richness to light seafood
Fresh green salad – Balances the richness with freshness
Crispy Brussels sprouts – Adds a contrasting crunch and flavor
Garlic bread or baguette slices – Perfect for soaking up the sauce

Pro Tips to Make Perfect Bobby Flay Cauliflower Gratin

Roast the cauliflower for depth – Brings out its nutty, caramelized flavor
Use a mix of cheeses – Combine Gruyère, cheddar, or fontina for complexity
Don’t skip the béchamel step – It forms the creamy base that holds the dish together
Freshly grate the cheese – Melts better and creates a smoother sauce
Let it rest after baking – Allows the gratin to set and prevents watery texture
Add breadcrumbs for crunch – Sprinkle seasoned panko on top before baking

Variations of Bobby Flay Cauliflower Gratin

Add broccoli to the mix – A great way to blend flavors and add color
Use plant-based milk and cheese – Perfect for dairy-free or vegan versions
Spice it up with jalapeño or chili flakes – Adds a zesty kick
Add cooked bacon or pancetta – Introduces savory, salty notes
Layer with thinly sliced potatoes – Adds heartiness and texture
Top with caramelized onions – Sweetness enhances the creamy base

Storage Guidelines for Bobby Flay Cauliflower Gratin

Refrigerate in a sealed container – Keeps well for up to 3–4 days
Use glass containers for easy reheating – Safe and mess-free
Freeze if needed – Texture may change slightly, but flavor holds
Label and portion – Make small servings for quick meals
Avoid storing in metal pans – Can affect taste and spoil faster

Reheating Tips for Bobby Flay Cauliflower Gratin

Oven for best results – Reheat at 350°F for 15–20 minutes
Microwave for convenience – Use medium power and cover to avoid drying
Add splash of milk if too thick – Helps loosen the sauce
Top with fresh cheese or herbs – Refreshes flavor and presentation
Avoid overheating – Prevents the cheese from becoming oily

Nutritional Value (per Serving)

Calories: ~310 kcal
Protein: 11 g
Carbohydrates: 14 g
Fat: 23 g
Saturated Fat: 13 g
Fiber: 3 g
Sugar: 6 g
Sodium: 400 mg

FAQs

Can I make cauliflower gratin ahead of time?

Yes, you can assemble it a day in advance. Keep it covered in the refrigerator and bake it just before serving to ensure the topping stays crisp and the sauce creamy.

What cheese works best in cauliflower gratin?

Gruyère is ideal for its nutty flavor and meltability. You can also combine it with Parmesan or sharp cheddar for a more complex flavor.

How do I keep cauliflower gratin from being watery?

Roast the cauliflower before assembling the gratin. This step removes excess moisture and enhances the flavor, preventing a watery texture.

Is cauliflower gratin keto-friendly?

Yes, it can be keto-friendly when made with low-carb thickeners and full-fat dairy. Avoid using flour in the béchamel or replace it with almond flour or xanthan gum.

Final Words

Bobby Flay’s Cauliflower Gratin is more than just a side dish—it’s a comfort food classic with elevated flavors. With its creamy base, cheesy topping, and roasted cauliflower, this gratin is sure to be a hit at your next dinner or holiday gathering. Whether served alongside meat or enjoyed on its own, it’s always a satisfying choice.