Creamy Cauliflower Gratin with Spinach-Parmesan Sauce and Herbed Crumb Topping
55 minutes
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About Creamy Cauliflower Gratin with Spinach-Parmesan Sauce and Herbed Crumb Topping
Indulge in the ultimate comfort food: Creamy Cauliflower Gratin! This irresistible dish features tender cauliflower florets bathed in a luscious spinach-parmesan sauce, creating a symphony of flavors.The secret to its lightness? Low-fat milk creates a rich, creamy sauce without the guilt, while garlicky, herbed breadcrumbs add a delightful crunch. Savor this gratin as a delectable side or a satisfying brunch centerpiece – it's guaranteed to impress!
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Recipe Time & More
Prep10 minutes
Cook45 minutes
Total55 minutes
Ingredients
Herbed Crumb Topping
- 2 slices Sourdough Bread
- 2 clove Garlic finely minced
- 2 Onions finely chopped, green
- 1 tsp Butter
Creamy Cauliflower Base
- 3 cup Cauliflower Florets about 1/2 head, small
- 3/4 cup Baby Spinach roughly chopped
- 3 Tbsp Olive Oil
- 3 clove Garlic finely minced
- 2 Tbsp All-Purpose Flour
- 1 1/2 cup Low-Fat Milk
- 3 Tbsp Cream light, sour
- 1/4 cup Parmesan Cheese grated
- 1/2 tsp Pepper black, ground
- 1/4 tsp Basil finely chopped, fresh
- 1/2 tsp Cayenne Pepper or to taste
- 1 1/2 tsp Salt or to taste
Instructions
- Preheat oven to 400°F (200°C). Grease an 11x7 inch baking dish with cooking spray.
- Pulse sourdough bread slices in a food processor until fine crumbs form. Measure out 1/3 cup of breadcrumbs and set aside.
- Cook cauliflower florets in boiling water for 7-8 minutes, or until tender-crisp. Drain well and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add spinach and garlic to the skillet. Sauté for about 7 minutes, or until the spinach wilts and the garlic is fragrant, stirring frequently.
- Reduce heat to low. Add flour to the skillet and cook for 1-2 minutes, stirring constantly to prevent burning. This creates a roux, which will thicken the sauce.
- Gradually whisk in the milk, ensuring no lumps form. A slow, steady stream of milk helps incorporate the flour smoothly.
- Bring the sauce to a gentle simmer, stirring continuously. Simmering allows the sauce to thicken without scorching.
- Slowly stir in the parmesan cheese until melted and the sauce is smooth.
- Add black pepper, cayenne pepper, and basil to the sauce. Stir to combine.
- Stir in the sour cream until well combined. Continue to cook over low heat until the sauce reaches your desired consistency.
- Season the sauce with salt to taste.
- Remove the sauce from the heat and gently fold in the cooked cauliflower florets.
- In a small skillet, melt butter over medium heat.
- Add minced garlic and chopped green onions to the melted butter. Sauté for 1-2 minutes, or until fragrant and lightly golden, stirring constantly.
- Remove the garlic and green onion mixture from the heat. Add the breadcrumbs and toss to coat evenly.
- Pour the cauliflower mixture into the prepared baking dish.
- Sprinkle the herbed breadcrumbs evenly over the cauliflower mixture.
- Bake for 30 minutes, or until the gratin is bubbly and golden brown.
- Serve hot and enjoy!
Recipe Notes
Good To Know
- For an extra flavor boost, toast the bread crumbs in a skillet with a touch of olive oil and minced fresh herbs before sprinkling them over the gratin.
- If you prefer a spicier gratin, add a pinch of red pepper flakes or finely diced jalapeño to the spinach-parmesan sauce while it simmers.
- To make this dish ahead, assemble the gratin up until the crumb topping, refrigerate overnight, and bake it just before serving.
- For a dairy-free version, substitute the low-fat milk with unsweetened almond or oat milk and use a vegan parmesan alternative.
Expert Tips
- Use freshly grated Parmesan cheese for the best flavor and texture in your gratin.
- Don't overcook the spinach; wilt it just until tender to maintain its vibrant green color and prevent it from becoming watery.
- For a richer flavor, consider adding a layer of sautéed mushrooms or caramelized onions to the gratin.
Storage Instructions
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Recipe Video
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Recipe Nutrition
Calories: 368kcalCarbohydrates: 20gProtein: 13gFat: 27gSaturated Fat: 1gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gCholesterol: 9mgSodium: 1710mgFiber: 1gSugar: 12g
Antara Navin
Articles: 28
5 Comments
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This is delightful! Thanks for the recipe.
What a delicious idea! Thanks for sharing.
Such a tempting dish! Thank you.
Superb as ever, Antara
The brown crust of the bread crumbs gives such exotic look to this dish. In place of sourdough bread can we use normal bread? I would love to try this recipe.