Roasted Cauliflower Gratin
creamy satisfying dish
- Preparing Time: 15 minutes
- Total Time: 50 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 clove garlic minced
- 3 tablespoons oil
- 1 large head cauliflower cut into 1 1/2 inch pieces
- 1/2 teaspoon salk
- 1/2 cup heavy cream i also use half and half
- 1/2 cup gryere cheese grated
- 1/2 cup parmigiano-reggiano grated - or whatever you have
- 1/2 teaspoon pepper fresh ground
- 1 pinch nutmeg fresh ground
- Carbohydrate 8.45540097791664 g
- Cholesterol 20.9191666839776 mg
- Fat 33.2668111812488 g
- Fiber 3.57792900421681 g
- Protein 6.25321107397698 g
- Saturated Fat 7.29183952923378 g
- Serving Size 1 1 Serving (186g)
- Sodium 173.393019235571 mg
- Sugar 4.87747197369983 g
- Trans Fat 1.68753279133146 g
- Calories 346 calories
Position one oven rack 1/3 from top and one rack 1/3 from bottom. Line baking sheet with parchment paper. Preheat oven to 375 Toss cauliflower florets with oil and salt in a large mixing bowl. Spread cauliflower on baking sheet - wipe out bowl to use in next step. Bake cauliflower on lower rack 20 minutes then preheat broiler on Hi and transfer to upper rack and broil for 7 - 10 minutes until nicely browned and tender. KEEP BROILER ON Transfer cauliflower to bowl. Add cream, garlic, Gruyere cheese, /2 of the Parmigiano and all of the pepper and nutmeg. Toss to mix well and pour into a gratin dish. Sprinkle with remaining Parigiano and return to broil for 5 minutes until golden brown and bubbly. Serve hot.
