Cauliflower Gratin

Cauliflower Gratin is one of my favorite cauliflower recipes. Although my “Smashed-cauliflower Potatoes” are a close second, I have literally made this cauliflower gratin dozens of times. I love that I can have a large portion of it if I’m especially hungry. It’s a delicious low-carb and keto friendly side dish that is healthy, nutritious and satisfying. I adapted this recipe from the original version on pg 106 of French Women Don’t Get Fat by Mireille Guiliano.

Cauliflower Gratin
1 large-sized head of cauliflower
3 cups of milk (sub almond or other for dairy-free option)
3/4 teaspoon salt
1 egg
1/2 cup of grated Parmesan Reggiano, Gruyere, or Fontina, (or if sheep milk is preferred try Pecorino Romano or Manchego)
butter or ghee
fresh cracked black pepper

1. Cut cauliflower into small florets and place in a large pot with 3 cups of milk and 3/4 teaspoon of salt.  Cover and simmer on low heat for 35 minutes or until the cauliflower is just barely fork tender, stirring often so the milk doesn’t scorch.

2. Drain cauliflower, reserving at least 1 cup of the hot milk.  (You could also reserve the rest of the milk for a creamy vegetable based soup).

3. Lightly butter a small casserole dish.  Beat one egg in a small bowl with a fork, continue beating egg and add a small amount of the hot milk into the egg mixture.  Continue to slowly add all the milk until completely incorporated.  

4. Arrange the florets in the buttered dish. Pour egg mixture over the cauliflower. Sprinkle with cheese and fresh cracked black pepper.  Optional: dot with a small amount of butter.

5. Heat in a 350-degree oven until cheese is melted and the dish looks brown and bubbly (about 25 minutes).  Optional: for a browner top heat under broiler for a couple of minutes—but watch carefully. Goes great with salad and sauteed chicken.

This recipe has no ratings just yet.

Cauliflower Gratin

February 5, 2011

Servings: 4

Prep: 5 min

Cook: 60 min

Total: 1 hr 5 min

Difficulty: Easy

Print This

By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 1 large-sized head of cauliflower
• 3 cups of milk (sub almond or other for dairy-free option)
• 3/4 teaspoon salt
• 1 egg
• 1/2 cup of grated Parmesan Reggiano, Gruyere, or Fontina, (or if sheep milk is preferred try Pecorino Romano or Manchego)
• butter or ghee
• fresh cracked black pepper

Directions

• Step 1 1. Cut cauliflower into small florets and place in a large pot with 3 cups of milk and 3/4 teaspoon of salt.  Cover and simmer on low heat for 35 minutes or until the cauliflower is just barely fork tender, stirring often so the milk doesn’t scorch.
• Step 2 2. Drain cauliflower, reserving at least 1 cup of the hot milk.  (You could also reserve the rest of the milk for a creamy vegetable based soup).
• Step 3 3. Lightly butter a small casserole dish.  Beat one egg in a small bowl with a fork, continue beating egg and add a small amount of the hot milk into the egg mixture.  Continue to slowly add all the milk until completely incorporated.
• Step 4 4. Arrange the florets in the buttered dish. Pour egg mixture over the cauliflower. Sprinkle with cheese and fresh cracked black pepper.  Optional: dot with a small amount of butter.
• Step 5 5. Heat in a 350-degree oven until cheese is melted and the dish looks brown and bubbly (about 25 minutes).  Optional: for a browner top heat under broiler for a couple of minutes—but watch carefully. Goes great with salad and sauteed chicken.