Cauliflower Gratin Recipe
"Any time you’re trying to eat healthier, you can take a regular recipe that you love and substitute with different ingredients. This is a great option even when you’re just trying to switch up your meals and enjoy new flavors. In this cauliflower gratin recipe, I used cauliflower instead of potatoes. Although potatoes can still be a healthy choice depending on your diet, cauliflower is lighter on calories, carbs, and starch with high amounts of fiber and protein packed into each serving. Covering a vegetable with a rich cream sauce and cheese makes anyone love it, so this kind of dish is ideal for getting your family to eat more vegetables! For more ideas on bringing cauliflower into your meals, try my Roasted Cauliflower with Soy-Ginger Sauce and Easy Fried Cauliflower Rice recipes."
NotesParmesan cheese can be substitute for the Gruyère.
Serves4 People
Preparation Time10 min
Cooking Time1 hr
Ingredients
- 1 medium head cauliflower (about 2 pounds), cored and cut into florets
- 2 tablespoons unsalted butter
- 1 medium shallot, minced (about 3 tablespoons)
- 1 garlic clove, minced
- 1 teaspoon sea salt
- 1 tablespoon fresh thyme leaves, minced
- Freshly ground black pepper to taste
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1 tablespoon unbleached all-purpose flour or use cornstarch for a gluten-free gratin
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Preheat oven to 350°F.
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Remove the core of the cauliflower and cut the cauliflower into florets. Place the florets in a large mixing bowl and set aside.
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Prepare a 2-quart gratin dish or a shallow baking dish by coating it with cooking oil spray.
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Melt the butter in a small saucepan over medium heat. Stir in shallot and garlic. Add salt and cook for 2 minutes or until fragrant.
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Stir in thyme, pepper, nutmeg, cayenne pepper and cook for 30 seconds. Stir in the flour or cornstarch until it's incorporated with all other ingredients in the saucepan, about 1 minute.
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Whisk in cream and bring to a simmer, about 1 minute.