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Spicy Cauliflower Au Gratin - A Family Feast

Spicy Cauliflower Au Gratin

Yield: 4-6 servings 1x
Prep: 15 minsCook: 35 minsTotal: 50 minutes


For the Roasted Cauliflower

  • 1 large head cauliflower
  • 1 teaspoon Sriracha Seasoninge (now available from McCormick)
  • ½ teaspoon garlic powder
  • 1 teaspoon Red Curry Paste (available in supermarkets in ethnic section – we recommend Thai Kitchen brand)
  • 2 teaspoons champagne vinegar (white wine vinegar if you can’t find champagne vinegar)
  • 2 teaspoons soy sauce
  • ½ teaspoon sesame oil
  • 2 tablespoons extra virgin olive oil

For the Au Gratin

  • 1 ¼ cups whole milk
  • 1 ¼ cups light cream
  • 4 tablespoons butter
  • 3 tablespoons flour
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon dry mustard powder (we recommend Colman’s Mustard Powderone !important; margin:0px !important;” />)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • ½ cup freshly grated Parmesan cheese
  • 1 cup shredded Gruyere Swiss cheese, divided
  • ¼ cup seasoned bread crumbs
  • 2 tablespoons butter, melted


  1. Preheat oven to 400 degrees.
  2. Trim cauliflower down to bite sized florets discarding stem and leaves.
  3. In a medium bowl mix Sriracha, garlic, curry paste, vinegar, soy sauce and both oils. Add cauliflower and toss. It’s OK if not all pieces are covered and do not add more oil.
  4. Pour out onto a parchment lined sheet pan and roast for five minutes. Turn each piece and roast for five more minutes. Remove from oven and hold.
  5. Reduce oven temperature to 375 degrees.
  6. While cauliflower is roasting, in a medium pan heat milk and cream to hot but not scorched.
  7. In another medium to large pan, melt 4 tablespoons butter and add flour over medium heat. Mix and cook for three minutes.
  8. With a wire whip, whip in milk and cream one third at a time whipping as you add. Remove from heat.
  9. Add nutmeg, mustard, salt and pepper and stir. Add all of Parmesan and half of Swiss.
  10. In a small bowl mix bread crumbs, second half of Swiss and the two tablespoons of melted butter.
  11. To assemble, pour one third of the sauce into the bottom of a 1 ½ quart casserole dish.
  12. Remove cauliflower from pan with a slotted spoon leaving all oil in the pan and place over the sauce.
  13. Top with remaining sauce and bread crumb topping.
  14. Bake uncovered for 25 minutes.
  15. Let set for five minutes, and then serve.

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