Cauliflower Gratin with a Citrus Twist

Photo by Lisa M.
Adapted from colormykitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from colormykitchen.com

Ingredients

  • 1

    large cauliflower

  • 1/2

    cup Greek yogurt (i prefer FAGE nonfat)

  • 1

    medium lemon, zested and juiced

  • 2

    tablespoons of finely chopped fresh dill (or mixture of thyme/dill)

  • 1

    medium shallot, finely chopped

  • 1/3

    cup panko breadcrumbs (plain, not seasoned)

  • 1/3

    cup grated parmesan cheese (or mixture parmesan/asiago)

  • salt & pepper to taste

  • TOPPING:

  • 1 1/2

    tablespoons good quality olive oil

  • 1/4

    cup panko breadcrumbs

  • 1/4

    cup grated parmesan (or mixture)

  • 1

    teaspoon finely chopped dill (or mixture of dill/thyme)

Directions

Preheat oven to 350 degrees. Fill large pan with salted water; bring to rapid boil. thoroughly rinse and trim a large cauliflower; leaving stem intact Carefully drop whole cauliflower into boiling water for parboil…5 minutes. Remove cauliflower; drain and cool. While cauliflower is boiling/then cooling, butter or spray a gratin dish (or pie plate). In a small bowl mix yogurt, lemon zest and juice, 2 tablespoons chopped dill, diced shallot, 1/3 cup breadcrumbs, 1/3 cup parmesan (or blend), salt and pepper to taste. When cauliflower is cool enough to handle, chop coarsely (including stem) into 1/2 inch pieces and place in a large bowl. Add yogurt/lemon/cheese/herb mixture to chopped cauliflower and mix thoroughly. In a small bowl mix all topping ingredients. Evenly spread cauliflower mixture in gratin dish and evenly spread topping over gratin. Bake for approximately 45-50 minutes until golden and bubbling. BROIL baked gratin for 1-2 minutes (depends on your oven) to thoroughly brown topping. OPTIONAL: sprinkle broiled gratin with a bit of chopped dill or fresh thyme.

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