CREAMY CAULIFLOWER GRATIN
Serves: 4
CREAMY CAULIFLOWER GRATIN
Cook time: 50 MinTotal time: 50 Min
Ingredients
- 2 cups vegetable or chicken broth
- 1 medium head cauliflower, cored and coarsely chopped (about 5 cups)
- 1 cup plain Greek yogurt (2 percent or full fat)
- 1-1/2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup shredded Gruyère or Fontina cheese (2 to 3 ounces)
- 1/4 cup grated Parmesan cheese
- 3 small shallots, thinly sliced (optional)
- 2/3 cup sliced almonds, coarsely chopped
Instructions
- Preheat the oven to 375 degrees. Oil or butter a 12 by 8-inch baking dish. In a saucepan, combine the broth and cauliflower over medium-high heat and bring to a boil. Turn down the heat to medium-low, cover, and simmer, stirring occasionally, for 10 to 15 minutes, until completely tender. Drain the cauliflower well in a colander and return it to the pot.
- Add the yogurt, mustard, salt, and pepper to the cauliflower and coarsely mash the mixture with a potato masher or a fork. (For a smoother puree, use a handheld mixer.) Transfer the mashed cauliflower to the prepared baking dish. Scatter the cheeses and shallots evenly over the cauliflower. (You can prepare the dish to this point up to a day ahead. Cover and refrigerate until ready to bake, then add 10 to 15 minutes to the baking time.) Sprinkle the nuts evenly over the top.
- Bake the gratin for about 25 minutes, until the top is golden. Serve hot.
- Recipe reprinted with permission from "Brassicas," by Laura B. Russell (Ten Speed Press, 2014)
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.