Easy Pan Roasted Cauliflower Gratin with Bacon & Rosemary

This Easy Pan Roasted Cauliflower Gratin with Bacon & Rosemary combines simplicity and decadence in one irresistible side dish. Each bite combines crispy, pan-roasted cauliflower with smoky bacon and a hint of rosemary, all enveloped in a creamy, savory gratin that feels like pure comfort. This side dish is versatile enough to complement everyday meals, yet impressive enough to serve at any holiday gathering. Whether you’re cooking for family or a crowd, this recipe brings a warm, elegant touch to the table with minimal effort.

In my opinion, many gratin dishes involving cauliflower go through so many unnecessary steps – blanching the cauliflower, making a cheese sauce, etc. The texture is really soft, the flavor is heavy on the cheese, and there’s so much cleanup.

My version does away with all of that!

It’s a recipe that sears cauliflower steaks in bacon drippings and adds cream flavored with fresh garlic, rosemary, and Dijon mustard, and finishes it with a parmesan crust.

It’s soft, but not mushy, and it tastes like actual cauliflower.

What’s more, it’s easy, and it’s absolutely scrumptious!

I’m going to take you through it, step by step, in this post.

Let’s get into it!

Looking for more side dish ideas? Check out the Best Mustard Mashed Potatoes, Honey and Mustard Roasted Parsnips, Classic Potatoes Anna, or my Hot Honey Roasted Carrots.

Recipe Ingredients

You’ll need the following ingredients to make this cauliflower gratin recipe:

Ingredient Notes & Substitutions

The ingredients to make this cauliflower gratin are easy to find at any grocery store.

Here are a few ingredient notes:

Cauliflower: Use a whole head of the freshest cauliflower you can find. A firm compact head with no blemishes or brown spots is best. Although cooking times might need to be adjusted, great substitutes would be cabbage wedges or broccoli steaks.

Bacon: A hint of smoke and saltiness, a small amount of bacon is used for background flavor. Pancetta would make a great substitute if you prefer not to add the smokiness. If you prefer to make this vegetarian, you can skip the bacon altogether.

Heavy cream: Heavy cream is what ‘makes’ the texture in this finished dish. It’s richly flavored and creates the perfect creamy sauce. Substitute half-n-half if you are looking to lighten up the dish a little.

Dijon mustard: Dijon mustard is used to cut through the richness of the cream and provide wonderful background flavor. Maille is my favorite and the one that I use. If you don’t have Dijon, substitute with whole grain mustard for a similar effect.

Red pepper flakes: Red pepper flakes are optional, but provide a subtle heat, which is also a nice counterpoint to the rich heavy cream. Use as much or as little as you like.

Rosemary: Fresh herbs are a must for me, and the assertive flavor of rosemary works so well in this dish. If you don’t have rosemary, substitute fresh thyme.

Parmesan: Many gratins use great melting cheese like gruyere or fontina. I love those cheeses, but I love the sharpness and texture of crispy parmesan in this dish! For the best flavor, use Parmigiano-Reggiano if you can, but if not, substitute with a domestic parmesan or pecorino cheese.

Let’s Make Pan Roasted Cauliflower Gratin Together: STEP BY STEP

First, preheat the oven to 400 degrees Fahrenheit.

Second, stack the bacon slices and cut them crosswise into thin strips. Cook the bacon over medium heat until crispy and then transfer to drain on paper towels.

Meanwhile, remove the leaves and most of the stem from the cauliflower. Cut the cauliflower into 1 – 1 1/2 inch thick steaks.

Leaving the bacon fat in the pan, increase the heat to medium-high and sear the cauliflower on both sides for about 4-5 minutes.

While the cauliflower is cooking, whisk together the cream mixture. In a small bowl combine the cream, fresh garlic, rosemary, Dijon, salt, and red pepper flakes.

When the cauliflower is golden on both sides, pour in the cream mixture and top it with the crispy bacon and parmesan cheese. Finally, transfer to the oven and bake for 15 minutes, or until the cauliflower is tender. ENJOY!

Serving Suggestions

• This would make a fantastic side dish for any holiday meal. It’s easy to make, delicious, and a little bit special!
• Serve it with my Cast Iron Pork Chops with Cranberry Gastrique or my Roasted Salmon with Butternut Squash.
• For a light dinner, consider serving it alongside a bowl of Creamy Carrot Soup and my Pear and Fennel Salad.

Storage & Reheating

STORAGE:
Store this gratin in an airtight container in the refrigerator for up to 4 days.

REHEATING:
To reheat in the oven, place everything in an oven-proof pan or dish and cover with aluminum foil. Place in a 375-degree oven until warmed through. For the last five minutes, remove the foil to crisp up the top. On the stovetop, place everything into a sauté pan and heat over medium-low heat until warmed through. And finally, you can also reheat everything in the microwave in 30 second intervals until everything is warmed through.

FREEZING: I would not recommend freezing this dish because dairy-based sauces tend to separate and become grainy when frozen.

Recipe Card

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