I have tried cauliflower gratin before but I could never quite get it right. I think part of the reason gratin with potatoes is so good is because of how the cream combines with the starches in the potatoes. I knew I wanted this to be creamier, so I had the idea to blend half of the cauliflower to a smooth consistency and keep the other half of the cauliflower in florets. This was perfect! It tasted creamy, decadent and a little sweet from the caramelized onions. I will make this again and again. In fact, I have a head of cauliflower in the fridge to make another batch!
Continue reading after the jump...
Cauliflower and Caramelized Onion Au Gratin
- 4 Cups Cauliflower (I used frozen this time, but will try fresh next time)
- 1/2 Cup KerryGold Dubliner Cheese (White Cheddar would be good if you can not find this)
- 1/4 Cup of Sour Cream
- 1 Onion (very thinly sliced)
- 1 Tablespoon Butter or Coconut Oil
- 1 Tablespoon Homemade Spelt Breadcrumbs (made from leftover Spelt Buns)
- 1 Tablespoon Parmesan Cheese (grated)
- 1 Tablespoon Romano Cheese (grated)
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon White Pepper
- 1/8 Teaspoon Red Pepper Flakes
Thinly slice onion. Add butter or coconut oil to the pan and melt. Add the onion. Cook until completely caramelized.
When the onions are caramelized (as shown above) remove from the pan and set aside for later. Add all of the cauliflower to the pan. I added a little bit of water to steam the cauliflower. If you are using fresh you can cook the cauliflower however you wish until tender.
Freshly grate the dubliner cheese (white cheddar would be good too). Set aside.
Measure out the breadcrumbs, romano and parmesan cheeses. Mix and set aside.
And next measure your spices.
By now your cauliflower should be cooked.
Remove half of the cauliflower and place into the blender, add back the onion.
In the blender we have half of the cauliflower, sour cream and the spices. If you need to you can add a touch of water to make it easier to blend, I didn't need to, it probably depends on your blender.
Blend until creamy and smooth.
Place into the pan with the whole cauliflower and the onions.
Mix it all up.
Time to add the dubliner or white cheddar cheese.
Mix again to incorporate.
I chose to made individual ramekins. You could do that or place it all in a casserole dish. Completely up to you! If you use the ramekins, divide evenly. I used 6.
Next take your breadcrumb and cheese mixture and spread evenly on top.
Into the oven at 350. Cook until the top is golden brown. About 20 minutes in my oven. Enjoy!
I submitted this recipe to Simple Lives Thursday and Fight Back Friday, check it out for other great recipes from real food bloggers.
Like us on Facebook to get timely updates right in your news feed!