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Cauliflower Gratin

Cauliflower Gratin

Holidays are fast upon our heels and I’m looking for some different side dishes. By different, I mean ingredient combinations and side dishes I haven’t tried yet. This month’s issue of Everyday Food featured this flavorful creamy cauliflower gratin. There’s no denying that cauliflower, like broccoli, can have a rather unpleasant aroma. The longer cauliflower is cooked, the more intense the smell can be.    I promise you, this side dish will make up for those aromatic shortcomings.      Serve it warm and feel good, that besides the cream and cheese, the cauliflower is rich in healthful benefits1.

Health benefits of Cauliflower

  • Low in fat.
  • Contains a source of indole-3-carbinol, a chemical known to boost DNA repair in cells and assist in blocking growth of cancer cells.
  • High in dietary fiber, folate, water and vitamin C.
  • Very high in nutrient density (foods that provide substantial amounts of vitamins and minerals with relatively few calories).

1 Wikipedia
Note: I am not a dietitian or nutritionist. Consult with your family doctor(s) for nutrition and dietary needs.

I served this tasty side with Top Sirloin sliders, but can envision this vegetable dish as a perfect side with a roast, turkey or ham.   Serve with a glass of wine…a truly memorable meal!

Teenie Notes
  • I doubled the ingredients for the gratin’s topping.
  • Added 1/4 teaspoon cayenne pepper.
  • I’ve omitted dotting the topping with butter.
Cauliflower Gratin

Everyday Food, November 2010 issue

Serves 4-6

Ingredients

1 head cauliflower, cored and cut into florets
1 cup heavy cream
1 tablespoon all-purpose flour
3/4 cup Parmesan, grated
Salt and Pepper to taste

Topping
1/2 cup Parmesan
1/4 teaspoon cayenne pepper (optional)
1 cup fresh breadcrumbs

Directions

Preheat oven to 400 degrees. In a large bowl, combine cauliflower, cream, flour and Parmesan. Toss to evenly coat, adding salt and pepper to taste. Transfer to a 2-quart baking dish. Cover tightly with foil and bake for 30 minutes.

Meanwhile, in a small bowl combine Parmesan, cayenne and breadcrumbs. Sprinkle topping over gratin and return the uncovered baking dish to the oven another 10-15 minutes -or- until the cauliflower is tender and topping is golden brown.

Cool for 5-10 minutes (this will also allow time for the creamy-cheese mixture to thicken) before serving.

Store leftovers in refrigerator, tightly wrapped (otherwise your fridge will smell like cauliflower!).

Reader Interactions

Comments

  3. Kristi Rimkus says

    I love how you’ve showcased the snowy white color (if white is a color?) of this fresh broccoli dish. I also love that you’ve added nutrition info. You know me, I’m always trying to learn new nutrition facts. 🙂

  4. Magic of Spice says

    I love cauliflower and this dish…I know people complain about the aroma but it has never really bothered me…
    And I really like the addition of cayenne here, like the bit of punch it adds to creamy dishes 🙂
    Looks fantastic!

  5. Liren says

    I agree with Denise, I’ve always loved cauliflower over brocolli (though I do adore brocolli, too) – this is a perfect side dish for Thanksgiving!

  8. Island Vittles says

    This is one of my all time favourite comfort foods, and the best side at Thanksgiving! I love that you doubled the breadcrumb topping — the more crunch, the better!

  9. Monet says

    I am on the hunt for great, new sidedishes for Thanksgiving. Considering how much I love cauliflower on its own, I know that this gratin would make me one very happy woman! Thanks for sharing my sweet friend, and I hope your week is full of love!

  12. theveggie says

    This looks wonderful. Cauliflower’s consistency is so much like potato when cooked that I imagine this would be a very good (and healthier) side dish for Thanksgiving.

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