David Scott AllenProvencal RecipesSide DishTaste

Crispy Goodness Cauliflower Gratin with Goat Cheese

A gratin or gratinée in French is typically a side dish served in an oven-proof casserole pan. The term comes from gratter (to grate); most of the time, these are savoury recipes with a crispy cheese and breadcrumb topping. However, there are recipes for sweet gratins as well.

Gratins are very flexible. They make great side dishes or main courses – with or without a salad. For me, including a side salad depends on whether the gratin is already filled with lots of vegetables or if it is a potato and cheese gratin that needs a lighter companion. Last fall, I posted another gratin option with brie and potato – read more here.

Cauliflower Gratin Goat Cheese

Cauliflower, Tomato, and Chèvre Gratin

David Scott Allen | Cocoa & Lavender
The recipe below is a nod to the tastes of Provence with cauliflower, tomato, and goat cheese. It is a delicious side dish especially during the cooler months of the year.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Side Dish
Cuisine French, Provencal
Servings 8 people

Equipment

Ingredients
  

  • 1 large Head of Cauliflower
  • kosher salt
  • Freshly Ground Pepper to taste
  • large pinch Aleppo Pepper or other chile flakes
  • 4 tbsp extra virgin olive oil
  • 1 large Red Onion cut in half lengthwise, then thinly sliced
  • 1 tsp fresh thyme
  • 5 San Marzano tomatoes canned with their juice
  • 1 tsp Coriander Seeds lightly toasted and crushed with a mortar and pestle
  • 2 eggs
  • 6 oz Chèvre fresh goat cheese, softened
  • 1 tbsp fresh chives chopped

Instructions
 

  • Preheat the oven to 450°F (230°C). Core the cauliflower and cut it into 1/2-inch thick slices; because you have cored the beast, it will break apart into florets. If any of the slices remain together, remove more core bits to make smaller individual florets. Toss the florets with 3 tablespoons of olive oil, salt, pepper and Aleppo pepper. Spread the florets on a large baking sheet. Roast for 20 minutes, then transfer the golden-brown pieces to a large bowl. Reduce oven temperature to 375°F (190°C).
  • While the cauliflower bakes, oil 4 individual gratin dishes (or one 8-inch by 12-inch casserole). Heat the remaining tablespoon of oil in a large saucepan and add sliced onion. Cook over medium heat for 5 minutes, then season with salt and add the thyme leaves and crushed coriander seeds. Cook until thyme and coriander are fragrant, then add the five tomatoes, one at a time, squeezing each one as you add it to the pan, followed by the juices. (Make sure to leave some juices for the remaining tomatoes in the can!) Season with salt and pepper and bring to a boil. Reduce heat and simmer, stirring often, over medium-low heat, for 15 minutes. Gently stir the tomato sauce into the cauliflower, divide the mixture among the gratin dishes, or spread it uniformly in the larger casserole.
  • Crumble and set aside half of the goat cheese. Whisk the eggs together with the cheese's other half until smooth and creamy. Divide among the 4 gratin dishes (or pour over the cauliflower mixture in the larger baking dish) and sprinkle crumbled goat cheese on top along with the chives.
  • Bake assembled ingredients 30 minutes then let sit for 5 minutes before serving.
Keyword Cauliflower, Gratin, Tomatoes
Tried this recipe?Let us know how it was!

More Cauliflower Recipes:

Cauliflower Shawarma with Pomegranate
A wonderful mix of cauliflower, nuts, and pomegranate creates a tasty dish!
Check out this recipe
Lebanese Mezze cauliflower shawarma
Cauliflower Gratin
If you are looking for an easy and delicious side dish to complete your meal you should try this recipe!
Check out this recipe
Cauliflower Gratin Easy Side Dish
Cauliflower Salad with Cilantro Pesto
The bright flavours of cilantro, citrus and herbs make for a tasty pesto dressing for the cauliflower. Enjoy this side dish with grilled meat or fish.
Check out this recipe
Cauliflower Salad Cilantro Pesto
Seared Sea Scallops and Cauliflower Purée
Scallops are easy to cook, once you know how. This recipe with a cauliflower purée is light and flavourful. This is a recipe from Robin's repertoire. I take no credit! This recipe is simple, looks stunning and it's delicious. A great way to impress dinner guests.
Check out this recipe
Seared Sea Scallops Cauliflower Purée

 

 

.

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Discover the Authentic Salade Niçoise Recipe from Nice

Next post

Mirabeau Tips for Spending an Afternoon in Antibes

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating





The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.