Cauliflower Gratin

Name: Cauliflower Gratin
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 tbsp extra-virgin olive oil; 1 head cauliflower, cut into medium florets; 1 tbsp grass-fed butter; 2 onions, halved and thinly sliced; 1 fennel bulb, cored and thinly sliced; 4 garlic cloves, minced; 2 cups unsweetened nondairy milk; 0.25 cup arrowroot powder; 2 tbsp Dijon mustard; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 3.5 oz goat cheese; 0.25 cup grated pecorino cheese; Leaves from 4 sprigs fresh thyme

A lighter take on a traditional cream-and-potato gratin, built on cauliflower florets topped with caramelized onions, fennel, a mustard-arrowroot sauce, goat cheese, and pecorino.

From The Young Forever Cookbook

Prep: 15 min
Cook: 1 h
Total: 1 h 15 min
Yield: 6 servings
Category: Side Dish

Nutrition (estimated)

per 1 plate

Calories: 280 kcal
Protein: 10 g
Fat: 18 g
Carbs: 22 g
Fiber: 5 g
Sugar: 8 g
Sodium: 620 mg

Ingredients

2 tbsp extra-virgin olive oil
1 head cauliflower, cut into medium florets
1 tbsp grass-fed butter
2 onions, halved and thinly sliced
1 fennel bulb, cored and thinly sliced
4 garlic cloves, minced
2 cups unsweetened nondairy milk
0.25 cup arrowroot powder
2 tbsp Dijon mustard
1 tsp kosher salt
1 tsp freshly ground black pepper
3.5 oz goat cheese
0.25 cup grated pecorino cheese
Leaves from 4 sprigs fresh thyme

Cauliflower Goat Cheese Pecorino cheese Fennel

Instructions

Heat oven to 400°F. Drizzle 1 tbsp olive oil in a 12-in ovenproof dish to coat the bottom. Add cauliflower; set aside.
Heat remaining 1 tbsp oil and butter in a large pan over medium. Cook onions and fennel about 15 min until soft and golden. Add garlic; cook 1 min until fragrant. Remove from heat and cool slightly.
Bring milk to a boil over medium, reduce to a simmer, and whisk in arrowroot powder. Whisk in mustard and cook 2 min. Stir in salt, pepper, and half the goat cheese. Fold in the onion-fennel mixture.
Spread mixture over cauliflower with a spatula. Dot remaining goat cheese on top. Cover with foil and bake 20 min. Remove foil, sprinkle with pecorino and thyme, and bake uncovered 20 min more until golden and bubbling.
Cool at least 10 min before serving.