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Cauliflower Gratin with a Citrus Twist


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Rate this recipe 4.5/5 (12 Votes)


  • 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
  • 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)


Adapted from


Step 1

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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