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An overhead view of cauliflower gratin in a cast iron pan next to a teal napkin on a white background.

Easy Pan Roasted Cauliflower Gratin with Bacon & Rosemary

By Natalie Marble
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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 299 kcal

Ingredients
  

  • 6 strips bacon
  • 1 head cauliflower
  • 1 cup heavy cream
  • 3 garlic cloves (finely chopped)
  • 1 rosemary sprig (finely chopped)
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes (or to your taste)
  • 2/3 cup parmesan cheese
  • 2 tbsp chopped parsley

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • Prep and cook the bacon. Stack the bacon strips and slice them crosswise into thin strips. Add them to a large saute pan or cast iron pan over medium heat. Cook the bacon until the fat has rendered and the bacon is crispy, and then drain it on paper towels. Set aside.
  • Prep the cauliflower. While the bacon is cooking, remove the outer leaves of the cauliflower and most of the stem, and then cut into 1 - 1 1/2 inch thick slices, making cauliflower 'steaks'.
  • Sear the cauliflower. When the bacon is done cooking and you have transferred it to drain, turn the heat up to medium-high and add the cauliflower to the pan of bacon fat and cook, undisturbed, for about 4-5 minutes or until golden brown. Flip and repeat. *If you have any smaller pieces of cauliflower that broke off when slicing it, just toss those into the pan wherever you can fit them.
  • Add the cream. While the cauliflower is cooking, whisk together the cream, chopped garlic, chopped rosemary, Dijon, salt, and red pepper flakes. After the second side of the cauliflower is cooked, pour the cream mixture all over everything.
  • Add cheese and bake. Sprinkle all of the parmesan cheese all over everything and transfer the pan to the preheated oven to bake for 15 minutes or until the cauliflower is tender and cooked through.
  • Serve. Remove the pan from the oven, sprinkle with chopped parsley, bring it to the table and ENJOY!

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Notes

  • When searing the cauliflower, make sure to let it cook, undisturbed so that it gets golden brown on both sides. Don't skip this step - this is where much of the flavor is developed.
  • Use a high-quality parmesan to top the gratin for the best results.

Nutrition

Calories: 299kcalCarbohydrates: 7gProtein: 10gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 67mgSodium: 782mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 847IUVitamin C: 49mgCalcium: 187mgIron: 1mg
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