Cauliflower Gratin

28 05 2013

Sometimes it can be challenging to think of side dishes to bring to holiday cookouts, like Memorial Day, that aren’t potato, pasta or macaroni salads – as those tend to be the easy go-tos. This gratin is a great healthy side dish option that I brought to a cookout over the weekend, which people seemed to enjoy.

Cauliflower Gratin

Cauliflower Gratin

The following serves 4-6 (compliments of Food Network Magazine):

  • 1 head cauliflower florets
  • 1/2 cup heavy cream (I used non-fat half-n-half)
  • 1/2 tsp dry mustard
  • 1 tsp salt
  • Garlic powder
  • 1 cup Gruyere cheese, shredded (I used Asiago instead)
  • 1/3 cup breadcrumbs (I used whole wheat, high fiber)
  • Parmesan cheese, grated
Preheat oven to 350.
Place 1 head cauliflower florets in a 2-quart baking dish. Whisk half and half, dry mustard, salt, and a few sprinkles of garlic powder then pour over the cauliflower. Sprinkle cheese on top and bake covered for 30 minutes so the cauliflower steams.
Remove from oven, top with breadcrumbs and some grated Parmesan cheese, and continue baking, uncovered, for 15 more minutes. I did find that the gratin had a bit of liquid in the bottom, I’m guessing because of the thinner half-n-half. You may want to check it after 20 minutes and remove the lid at that point, which may also help cut down on the liquid if you’re not using heavy cream.
Having a little liquid actually helped me turn the gratin into mashed cauliflower. For leftovers the next day, I reheated the cauliflower in the oven at 350 (uncovered) until warmed through. Then I simply purred it (with the leftover liquid) in my food processor until smooth. A new side dish, done in no time!



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