Friday, April 4, 2014

Cauliflower and Gruyere Gratin

Cauliflower and Gruyere Gratin

Today I am bringing you yet another of my many, many cauliflower recipes because I seriously never get tired of cauliflower.  It's actually hard to get tired of it just because it is so versatile and can be made to taste so many different ways.  Every time I try a new method of preparing it, I think it is my favorite.  At least for a while, until my next new favorite way.  So, today, this is my new favorite way!

Cauliflower and Gruyere Gratin
The only tricky part of working with cooked cauliflower is that it tends to hold a lot of water so it's important to dry it thoroughly.  Even so, I haven't been completely happy with my attempts at making it into a gratin.  It still comes out delicious so my experiments still became tasty dinners.  But I hadn't shared the perfect method with you all because I hadn't found it.  This recipe, though, does a great job of removing the water.  By mashing the cooked cauliflower and binding it with cheese, it held firm in the baking process.  As I dug my spoon into that lovely cheesy crust for the first time and took a taste, I instantly fell in love with my new "favorite way."  Enjoy!


Ingredients
1 Head of cauliflower (approx. 1 lb.) cut into florets
1 Tablespoon olive oil
1 Onion, peeled and diced
1 Clove garlic, peeled and minced
1 Teaspoon fresh thyme leaves
4 Tablespoons cream cheese
2/3 Cup grated Gruyere cheese, divided
Salt & pepper to taste

Cauliflower and Gruyere Gratin
Boil or steam the cauliflower florets for about 15 minutes or until they are tender.  Drain well and let them sit in the colander for a few minutes so that more water drips out.  Add them to a bowl with the cream cheese and coarsely mash together.  The mixture does not need to be smooth.  Add half the grated cheese and season with salt and pepper.

While the cauliflower is cooking, add the olive oil and onion to a pan and saute on medium heat for a few minutes, stirring occasionally, until the onions are translucent.  Add the garlic and thyme and continue cooking for one more minute.  Remove from the heat and add to the mashed cauliflower mixture.  Pour into a baking dish and top with the remaining half of the cheese.  Bake in a pre-heated 400 degree oven for about 20 minutes or until the top is lightly browned.  Makes approximately 4 servings.

9 comments:

  1. Now that is one tasty looking gratin! Seriously wish I could stick a spoon in the screen and scoop out a big bite.

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  2. Anita, I am totally cauliflower obsessed, and this looks fabulous! I could eat the whole pan and call it dinner.

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  3. This is a great recipe, Anita. I am going to share on my FB page today, because it's nice and low carb too!

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  4. Love the clicks and envying your casserole dish and table. I love cauliflower gratin too but I make mine with breadcrumbs or ground cornflakes :)

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  5. My goodness this looks fantastic!

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  6. I would like to use goat cheese instead of cream cheese. Any thoughts?

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    1. From a taste perspective, I do love goat cheese and I'm sure it would melt well enough. I've never paired it with Gruyere, though, so you will have to report back and let me how it was.

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  7. what size pan do you bake this in?

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    1. Hi Natalie - The pan I used is about 8 1/2 x 5 x 2 1/2" deep.

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