Over the years, I’ve become a huge cauliflower fan. This humble vegetable does not cease to amaze me with its versatility. You can roast it or pan fry, mash, add to soups, coat with tempura or bread crumbs, and pair with an incredible variety of spices and other ingredients. For carb watchers, it is a fantastic alternative to potatoes – and this Easy Cauliflower Gratin recipe is yet another proof!
The Flavour Affair:
Cauliflower + Double Cream + Cheese + Salt + Paprika
As the name of the recipe suggests, here I keep it super easy and only use paprika for extra flavouring. Ok, I use two types, but still! 😀 The cool thing about this gratin is the texture: small semi-firm chunks of parboiled cauliflower in a thick, creamy and cheesy sauce offers a curious, unexpected contrast.
Cauliflower: I always use fresh. A medium head of cauli is plenty for a 23x5cm baking dish.
Double cream: cauliflower contains lots of water which it releases during cooking, so double or heavy cream is important to achieve a thicker texture of the gratin.
Cheese: likewise, generous amount of grated cheese helps keep it together. I add cheese both to the cauli mixture and as a topping. Semi mature cheddar, gouda or edam are all good options.
Paprika: I use a combination of sweet and hot smoked – I like a prominent paprika taste but prefer only a bit of a kick.
Preparation tips for Easy Cauliflower Gratin:
- To quickly separate florets from stems, quarter the cauliflower head, place on a cutting board stem up and slice off the florets with a large knife diagonally from top down.
- Boil the florets in salted water for about 5 minutes (depending on their size). The cauliflower should soften yet remain somewhat firm to retain the chunky texture.
- Use hand blender to break the florets into small pieces.
- Add the cream little by little, mixing constantly. We want a thick consistency with only a bit of the cream to just smoothen the texture. Remember that cauliflower will release more water during further cooking.
- Add the top cheese layer when the gratin is ready. Place the dish directly under broiler for 2-3 minutes until the tops turns golden brown.
Serving suggestions:
You can enjoy Easy Cauliflower Gratin on its own as a light meal or as a side dish to meats, poultry or fish. Last time I made it I served it with Braised Veal Shanks, and it was amazing!
For more inspiration and recipes with cauliflower, check out these delicious options:
Fried Cauliflower and Zucchini with Tempered Spices
Roasted Cauliflower with Garam Masala
Wild Mushrooms and Cauliflower Cream Soup
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Easy Cauliflower Gratin
Equipment
- 1 Large Pot
- 1 23x5cm round baking dish
Ingredients
- 1 medium head of cauliflower florets only
- 100 ml heavy cream
- 1 tsp salt
- 1/2 tbsp sweet paprika
- 1/2 tbsp hot smoked paprika
- 150 g grated cheese divided
Instructions
- Boil cauliflower florets in water with 1/2 tsp salt for 3-5 minutes until softened (depending on the size of the florets). Drain.
- Use hand blender to break the florets into small pieces.
- Add 2/3 of the double cream, give it a good mix and check for the texture. Incorporate the rest to smoothen the mixture further.
- Add 1/2 tsp salt, 1/2 tbsp each sweet and hot smoked paprika and stir in 100g grated cheese.
- Taste and adjust for salt and paprika.
- Preheat the oven to 190C.
- Arrange the mixture into the baking dish and bake for 15-20 minutes. Remove from the oven.
- Sprinkle over the remaining cheese and place under broiler for 2-3 minutes until the top is golden brown.
Notes
- You can use grated semi mature cheddar, gouda or edam in this recipe.
