Cauliflower Gratin
This decadent and delicious side dish is a winner all the way around. Simple enough for a weeknight meal, yet gorgeous enough for company, you’ll want to put this one on repeat.
Cauliflower Gratin
Rich and savory, this cheesy side dish is our new favorite. Perfect for those looking to lower their carbs or eat more vegetables - a double bonus!
Ingredients
- 1 large shallot
- 1 head cauliflower
- 1 cup cheddar/gruyere cheese shredded
- 3/4 cup heavy cream
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees
- Peel and slice the shallot
- Core the cauliflower and slice it into 1" thick slices. You will get many small pieces too - keep those, you'll add them into the dish
- Spray an 8x8 pan with cooking spray and layer half of the cauliflower slices in the bottom of the pan. Sprinkle half of the shallots on top (you'll see that I doubled this recipe when I made it, so I used a 9x13 pan)
- Repeat with the rest of the cauliflower and shallots. Sprinkle the cheese - I love a cheddar-gruyere mix, but any sharp cheddar will do fine
- Sprinkle the nutmeg on top of the cheese. If you have a microplane and a nutmeg pod - this is a great way to get fresh nutmeg flavor
- Pour the cream over the dish
- Cover the dish and bake for 30 -40 minutes - until the cauliflower is fork tender
- Uncover the pan and bake for another 30-35 minutes, until the cream has mostly evaporated and the top is brown and lovely. Serve with all your favorite dishes - YUM!
Notes
Adapted from a NY Times recipe
I made this last night. It took a little less than an hour to get tender and it looked just as pictured here – easy and delightful. My family of four finished the whole thing! Thanks Maggie!
Thank you, Tatiana-
I’m glad you enjoyed it!
It’s been a go-to all season.
Happy Holidays to you and your family