Cauliflower Gratin

Cauliflower Gratin Recipe from France - Vegetarian Dish

Region / culture: France | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cauliflower gratin is a delicious and creamy dish that is perfect for a cozy night in or a special dinner party. This recipe combines tender cauliflower with a rich and flavorful cheese custard, creating a dish that is sure to impress your guests.

History

Cauliflower gratin has its roots in French cuisine, where gratin dishes are a popular way to prepare vegetables. The term "gratin" refers to a dish that is topped with breadcrumbs, cheese, or butter and then baked until golden and bubbly. Cauliflower gratin has become a classic comfort food dish that is loved by many.

Ingredients

1 large cauliflower (1.5 to 1.75 lb or 794 g), outer leaves removed, cored and cut into florets
2 large eggs
0.5 cup heavy cream
5 tbsp freshly grated parmesan cheese
0.25 tsp freshly grated nutmeg
salt and freshly ground black pepper to taste

How to prepare

1. Preheat the oven to 325°F (163°C) and grease a 1.5 qt (1.42 liter) soufflé dish or casserole with butter or oil.
2. In a large pot, bring water to a boil over medium-high heat. Cook the cauliflower florets until tender when pierced with a knife, approximately 10 to 12 minutes. Drain, rinse under cold water, and shake to dry.
3. In a mixing bowl, whisk together the eggs and cream. Stir in 3 tbsp of Parmesan cheese and season with nutmeg, salt, and pepper to taste. Coarsely chop the cauliflower and stir it into the cheese mixture. Transfer the mixture into the prepared dish and sprinkle with the remaining 2 tbsp of cheese.
4. Place the dish in a large baking pan. Pour enough water into the pan to rise three-quarters of the way up the side of the dish. Remove the dish and place the baking pan with water in the preheated oven. Once hot, gently place the soufflé dish into the water bath and bake until the custard is set when tested with a knife, approximately 45 minutes. Adjust the oven temperature to maintain a gentle bubble in the water bath.
5. Remove from the oven and take the soufflé dish out of the water bath. Let it set for 10 minutes at room temperature. Spoon the mixture onto 4 plates and serve.

Variations

Add cooked bacon or ham for a meaty twist.
Mix in some sautéed mushrooms or spinach for added flavor.
Use different types of cheese, such as gruyere or cheddar, for a unique taste.

Cooking Tips & Tricks

Be sure to cook the cauliflower until it is tender but still slightly firm. Overcooked cauliflower can become mushy and lose its texture.

- Make sure to grease the baking dish well to prevent the gratin from sticking.

- For a crispy topping, broil the gratin for a few minutes at the end of the cooking time.

Serving Suggestions

Cauliflower gratin is delicious on its own as a side dish, but it can also be served with a simple green salad or roasted vegetables for a complete meal.

Cooking Techniques

Blanch the cauliflower before mixing it with the custard to ensure it is cooked through.

- Bake the gratin in a water bath to ensure even cooking and prevent the custard from curdling.

Ingredient Substitutions

Use half-and-half or milk instead of heavy cream for a lighter dish.

- Substitute different types of cheese based on your preference.

Make Ahead Tips

You can prepare the cauliflower gratin up to a day in advance and bake it just before serving.

Presentation Ideas

Garnish the gratin with fresh herbs, such as parsley or chives, for a pop of color. - Serve the gratin in individual ramekins for a more elegant presentation.

Pairing Recommendations

Pair cauliflower gratin with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

- Serve with a side of crusty bread or dinner rolls to soak up the creamy sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the gratin in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 10g

- Dietary Fiber: 3g

- Sugars: 4g

Fats

- Total Fat: 18g

- Saturated Fat: 10g

- Trans Fat: 0g

Proteins

- Protein: 9g

Vitamins and minerals

Vitamin C: 70% of daily value

- Vitamin K: 20% of daily value

- Calcium: 20% of daily value

- Iron: 10% of daily value

Alergens

Contains dairy (eggs, cream, cheese)

Summary

Cauliflower gratin is a rich and creamy dish that is high in fat and protein. It is a good source of vitamin C and calcium, but it is also high in calories.

Summary

Cauliflower gratin is a delicious and comforting dish that is perfect for any occasion. With its creamy cheese custard and tender cauliflower, this dish is sure to become a favorite in your household.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Cauliflower Gratin. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a thank you, she invited me into her kitchen for a cup of tea and a chat. Little did I know that this simple gesture would lead me to discover one of my favorite dishes to this day.

As we sat at her kitchen table, sipping on our tea and nibbling on some homemade shortbread cookies, Mrs. Jenkins began to tell me about her recent trip to France. She described the quaint little village she had visited and the delicious meals she had enjoyed while there. One dish, in particular, caught my attention - Cauliflower Gratin. Mrs. Jenkins spoke of how the creamy, cheesy sauce coated the tender cauliflower florets, creating a decadent and comforting dish that was perfect for any occasion.

Intrigued by her description, I asked Mrs. Jenkins if she had a recipe for Cauliflower Gratin that she would be willing to share with me. With a twinkle in her eye, she reached into her recipe box and pulled out a well-worn index card. Written in her elegant cursive handwriting were the ingredients and instructions for making the dish. Mrs. Jenkins explained each step to me, emphasizing the importance of using fresh ingredients and taking the time to properly cook the cauliflower before baking it in the creamy sauce.

Armed with this newfound knowledge, I eagerly returned home and set to work in my own kitchen. I carefully selected a head of cauliflower from my garden, washing and trimming it before steaming the florets until they were just tender. In a separate saucepan, I melted butter and flour to create a roux, whisking in warm milk and sharp cheddar cheese until a smooth and velvety sauce formed. I seasoned the sauce with a pinch of nutmeg and a dash of mustard powder, adding depth and flavor to the dish.

Once the sauce was ready, I gently folded in the cooked cauliflower, ensuring that each floret was coated in the creamy goodness. I transferred the mixture to a baking dish and sprinkled it with breadcrumbs and grated Parmesan cheese for a golden, crispy topping. As the Cauliflower Gratin baked in the oven, the savory aroma filled my kitchen, making my mouth water in anticipation.

When the timer chimed, signaling that the dish was ready, I carefully removed the hot baking dish from the oven. The Cauliflower Gratin was bubbling and golden brown, the cheese melted and gooey. I couldn't wait to dig in and taste the fruits of my labor.

Scooping a generous portion onto my plate, I savored each bite of the rich and comforting dish. The cauliflower was perfectly cooked, still slightly firm yet tender, while the creamy sauce clung to each floret, coating it in a blanket of cheesy goodness. The flavors were perfectly balanced, the nutmeg adding a subtle warmth and the mustard powder providing a hint of tanginess.

As I enjoyed my meal, I couldn't help but think of Mrs. Jenkins and how grateful I was for her sharing this recipe with me. The Cauliflower Gratin had quickly become a favorite in my household, a dish that I would make time and time again for family gatherings and special occasions.

Years passed, and I continued to make the Cauliflower Gratin, tweaking the recipe here and there to suit my tastes. Each time I prepared the dish, I thought of Mrs. Jenkins and the day she had introduced me to this culinary delight. Her generosity and kindness had sparked a love for cooking in me, and I was forever grateful for the delicious recipes and memories she had shared with me.

And so, whenever I make Cauliflower Gratin now, I am transported back to that warm summer day in Mrs. Jenkins' kitchen, savoring the flavors and aromas of a dish that will always hold a special place in my heart.