Cheesy yet crispy, this Cauliflower gratin with crispy bread is the best of both worlds!
This crowd-pleasing, one-pot comforting gratin is a delicious side dish worthy of your everyday table!
In the same time, you will finds its lighter and lower in carbs than a traditional gratin.
It’s my feeling that cauliflower is one of the most underrated vegetables around. It is, in fact, super versatile and and so tasty. This is my take on Cauliflower Gratin.
You really won’t believe how the ingredients blend together and transform into a rich dish. And the grated lemon peel in the egg mixture adds wonderful acidity to the gratin. Did I say the bread gets crispy? It is lovely!
The original recipe says, use 1- or 2-days old bread, but can you definitively do as I did. Sear the slices of bread quickly in a frying pan to make a roasted/toasted surface. Works as a charm.
It’s an easy recipe to put together and it can be prepared ahead of time and baked when you’re ready; a great time saver when you’re preparing/cooking several dishes.
It goes well with seared pork chops, grilled chicken, meatloaf, and lamb. Or as it is.
Other Vegetables Gratins
If you enjoyed this Cauliflower gratin with crispy bread I can really recommend some of following equally simple to make gratins:
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The original recipe is from a local supermarket recipe page (Ica MAXI) but I have, as usual, made some modifications to my taste.
Cauliflower gratin with crispy bread
- Oven form
- 1 cauliflower head
- 4 slices day-old bread or, sear the slices quickly in a pan
- 2 tbsp olive oil
- 3 egg
- 3 dl double cream
- 1 lemon zest grated lemon peel
- 100 g salad cheese Feta, crumbled
- 10 cm leek thinly sliced
- 50 g horse raddish grated
- 3 gloves garlic pressed
- 1 tsp anco chili powder
- ⅕ tsp nutmeg powder, careful with the nutmeg
- 1 tsb salt
- 1 tsp freshly ground pepper
- 50 g parmesan grated
- 8 baby tomatoes
- 2 stalks green onions or greens of choice
- Set the oven to 200°C/395°F .
- Divide the cauliflower into small bouquets, about 3×3 cm. You can use everything even if I cut of the thickest stalk. Rinse the cauliflower in cold water and let it drain thoroughly.Grease an oven form with a little of the olive oil and put in the cauliflower.Wash the lemon thouroghly and get the zest. Now blend together the egg mix with all the spices including the zest but only half the parmesan.
- Cut the bread into coarse cubes and sprinkle them over the cauliflower, pour on the egg mixture and mix well so that the bread and cauliflower are covered by the mixture.As an alternative, I seared the bread quickly for extra crisp, but thats up to you.
- Sprinkle over the rest of the parmesan cheese and drizzle over olive oil.
- Bake in the oven for about 30-40 minutes until the egg mix become firm and the cauliflower and bread have turned golden brown and crispy.Add the tomatoes on top after about 10 minutes. They need about 15-20 minutes oven time.Take the cauliflower gratin out of the oven and sprinkle generously with chopped green onions Enjoy!Cuisine, something for everyone!