Creamy Cauliflower Gratin Recipe — Fresh cauliflower smothered in a creamy Gruyere and Parmesan cheese sauce, and baked to crispy, bubbly perfection. The perfect healthy holiday dinner side!
Cauliflower is to me, as shrimp is to Forest Gump this month.
I’ve had it raw, steamed, roasted, mashed, questionably rotten, stir-fried, and now gratin…ified.
My stomach may be on strike for any and all flower vegetables for the next 6 months, but it’s all in the name of the Recipe Redux for December!
Here’s what this month’s theme entailed:
Grab a Book & Cook
We’re playing a little party game at the end of 2016: Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.”
This theme has come up a couple times during my time with the Recipe Redux crew ( see the past posts here and here), and as one of my very favorite themes. I just love having the creativity that comes with the surprise of each recipe page.
I did however, use one of the same cookbooks this year, since it is one of my favorites, and actually one of the few physical cookbooks I own AND use.
I know, I know shame on me. I AM a food blogger though, so digital is my life.
And so, I stumbled upon page 201, for one of my favorite childhood favorite veggies, scalloped potatoes.
And I still love scalloped potatoes. But like I said, December has been engulfed by cauliflower, and so it naturally butted it’s flowery head all up in my bidness.
Money Saving Tips for this Cauliflower Gratin Recipe:
- Buy in bulk. Opting for the larger containers of Greek yogurt gives you more for your money than buying the individual containers. Plus, you can use the leftovers for snacks, or recipes like this Greek Yogurt Parmesan Peppercorn Dressing or Savory Cheddar & Herb Overnight Oats.
- Use whole cheeses. Instead of pre-shredded cheese, grating your own saves extra $$$.
Now usually I have an aversion to melty cheese, but thankfully this makes a creamy non-string and squeaky cheese sauce, so I will gladly devour this cauliflower gratin version until my stomach literally goes on strike against me.
More holiday side dishes:
Fresh cauliflower smothered in a creamy Gruyere and Parmesan cheese sauce, and baked to crispy, bubbly perfection. The perfect holiday dinner side!
- 2 heads cauliflower, chopped
- 2 tablespoons light butter spread ( I used Smart Balance light)
- 2 tablespoons flour
- 2 cups milk of choice
- 1/3 cup plain low-fat Greek yogurt
- 3/4 cup grated gruyere cheese
- 1/3 + 1/4 cup grated parmesan cheese, separated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon each salt & pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup panko breadcrumbs
- 1 teaspoon Italian seasoning.
- Fill a large stockpot with 2 inches of water and bring to a boil.
- Add cauliflower, and steam until tender, about 5-7 minutes. Add additional water if needed until cooked through.
- Preheat oven to 400 degrees.
- Heat milk in a microwave-safe cup until warm. About 1-2 minutes.
- Add yogurt to a small bowl. Stir in a tablespoon of warmed milk. Repeat 4 more times to temper yogurt. Add tempered yogurt to remaining milk.
- In an oven-safe dutch oven or pot, melt butter over medium heat.
- Sprinkle in flour, and whisk constantly until a paste forms.
- Pour in milk and yogurt mixture, whisking constantly.
- Bring to a boil, and remove from heat.
- Stir in gruyere, 1/3 cup parmesan, Dijon, salt, and pepper, and nutmeg.
- Sprinkle with remaining parmesan, breadcrumbs, and Italian seasoning.
- Bake in oven for 15 minutes, or until browned and bubbly.
- Serve warm or at room temperature.
Keywords: cauliflower, cheese, vegetables, side dish, holiday
adapted from The New Boston Globe CookBook
Pin this recipe to your ‘Vegetables’ or ‘Side Dishes’ board!
Make it a great day!
What’s your favorite holiday side dish?
Favorite way to eat cauliflower?