Creamy Cauliflower Gratin

Creamy cauliflower gratin is a simple baked dish that turns basic cauliflower into a rich and satisfying side. Soft cauliflower florets are combined with a creamy egg mixture, topped with Parmesan and mozzarella, then baked until golden and slightly crisp on top. It works well as a side dish or even as a light main course.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 teaspoon salt, plus extra to taste
• 2 tablespoons olive oil
• 2 large eggs
• 30 ml (2 tablespoons) heavy cream or half-and-half
• Black pepper, to taste
• 50 g grated Parmesan cheese
• 100 g shredded mozzarella cheese

Instructions

1. Preheat the Oven

Set the oven to 190°C (375°F). Lightly grease a 9×13 inch baking dish, or a similar oven-safe dish, with olive oil or cooking spray.

2. Prepare the Cauliflower

Rinse the cauliflower and cut it into medium florets.

3. Pre-Cook the Cauliflower

Steam the florets for 5 to 7 minutes until slightly tender but still firm. You can also boil them in lightly salted water for 3 to 5 minutes. Avoid overcooking since they will continue baking in the oven. Drain thoroughly.

4. Make the Cream Mixture

In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.

5. Assemble the Dish

Place the partially cooked cauliflower in the prepared baking dish in an even layer. Pour the egg and cream mixture evenly over the florets.

6. Add the Cheese

Sprinkle the grated Parmesan over the cauliflower. Then add the shredded mozzarella on top.

7. Bake

Bake for 25 to 30 minutes, or until the top is golden and bubbling and the cheese has melted and lightly browned.

8. Cool and Serve

Allow the gratin to rest for a few minutes before serving.

Approximate Nutritional Values (Per Serving, Based on 6 Servings)

• Calories: 200 to 250
• Fat: 15 to 20 g
• Saturated Fat: 8 to 12 g
• Cholesterol: 80 to 100 mg
• Sodium: 300 to 400 mg
• Carbohydrates: 8 to 10 g
• Fiber: 3 to 4 g
• Protein: 8 to 10 g

Nutritional values are estimates and may vary depending on ingredient brands and portion sizes.

Tips

• Do not overcook the cauliflower before baking.
• Use cheeses that melt well for better texture.
• Adjust baking time depending on your oven.
• For extra flavor, you can add a small pinch of nutmeg or a little Dijon mustard to the cream mixture.

This baked cauliflower gratin is easy to prepare and pairs well with roasted meats, fish, or a fresh salad. It is a practical way to serve vegetables in a creamy and flavorful form.