Sides
Cauliflower Gratin
Makes about 3 cups
Cauliflower Gratin
Makes about 3 cups
The crispy breadcrumb crust perfectly complements the soft, airy purée that’s even better than the best mashed potatoes you’ve ever had.
Nutritional information per serving (1/2 cup):Calories 288 (53% from fat)
carb. 25g
pro. 9g
fat 17gsat. fat 11g
chol. 59mg
sod. 1035 mg
calc. 282mgfiber 2g
carb. 25g
pro. 9g
fat 17gsat. fat 11g
chol. 59mg
sod. 1035 mg
calc. 282mgfiber 2g
Ingredients
- 1½pounds cauliflower, cut into small florets (about 8 cups)
- 4ouncesmozzarella, well-chilled*
- 1tablespoon unsalted butter
- ¾cup heavy cream
- 1½teaspoons kosher salt
- ½teaspoon freshly ground black pepper
- ½cup seasoned breadcrumbs
- (page 18)
- * it is best to put the mozzarella in the freezer for about 10 minutes, but no more than 15 minutes prior to shredding.
Preparation
Active Time: 35 minutes
Inactive Time: 40 minutes
- Preheat oven to 350°F with rack in middle position.
- In a pot of salted water, bring cauliflower florets to a boil and cook until tender, about 12 minutes. Drain.
- While cauliflower is cooking, insert the medium shredding disc into the work bowl of the food processor. Shred the mozzarella on High. Reserve.
- Remove shredding disc and replace with the chop- ping blade. While cauliflower is still hot, add to work bowl along with the butter, heavy cream, salt and pepper. Pulse until cauliflower florets are broken up, about 4 to 5 times, then process on High until very smooth, about 2 minutes. Transfer cauliflower purée to a 1¼-quart baking dish.
- Top with breadcrumbs and the shredded mozzarella.Bake until breadcrumbs are nicely browned and cheese is melted, about 40 minutes.
- Serve immediately.
