Cauliflower Gratin

Name: Cauliflower Gratin
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 healthier gratin with cauliflower, goat cheese, pecorino, and a dairy-free option. Elegant enough for a dinner party but easy for weeknight meals.

From The Young Forever Cookbook

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

Instructions

Preheat the oven to 400°F. In a 12-inch ovenproof baking dish, drizzle 1 tablespoon of olive oil to coat the bottom. Add the cauliflower to the baking dish and set aside.
Heat the remaining 1 tablespoon oil and the butter in a large pan over medium heat. Add the onions and fennel and cook until soft and golden, about 15 minutes. Add the garlic and cook for 1 minute, until fragrant. Remove the pan from the heat and let cool slightly.
Bring the milk to a boil in a pan over medium heat. Reduce to a simmer and whisk in the arrowroot powder. Whisk in the mustard and cook, whisking, for 2 minutes. Add the salt, pepper, and half the goat cheese and stir. Add the onion and fennel mixture and stir well.
Spread the onion mixture over the cauliflower with a spatula. Dot the remaining goat cheese on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle with the pecorino and thyme. Return to the oven and bake, uncovered, for 20 minutes, until golden brown and bubbling.
Allow to cool for at least 10 minutes before serving.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

Isothiocyanates
From: Cauliflower
Omega-3 fatty acids
From: Pecorino cheese
Quercetin
From: Fennel
Potassium
From: Fennel
Folate
From: Fennel
Polyphenols
From: Fennel

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

Breast cancer
Protects against · via Isothiocyanates
Cancer
Protects against · via Isothiocyanates
Telomere Shortening
Protects against · via Omega-3 fatty acids
Cardiovascular Disease
Reduces risk of · via Omega-3 fatty acids
Cognitive decline
Protects against · via Omega-3 fatty acids
Bone mineral density loss
Protects against · via Omega-3 fatty acids
Sarcopenia
Protects against · via Omega-3 fatty acids
Heart disease
Reduces risk of · via Omega-3 fatty acids
Osteoarthritis
Protects against · via Omega-3 fatty acids
Age-Related Macular Degeneration
Protects against · via Omega-3 fatty acids
Parkinson's disease
Protects against · via Omega-3 fatty acids
Aging
Protects against · via Omega-3 fatty acids
Alzheimer's disease
Protects against · via Omega-3 fatty acids
Dementia
Protects against · via Omega-3 fatty acids
Menopause symptoms
Improves · via Fennel
Vaginal Atrophy
Improves · via Fennel
High blood pressure
Improves · via Quercetin
High cholesterol
Improves · via Quercetin
Cellular senescence
Protects against · via Quercetin
Stroke
Reduces risk of · via Potassium
Age-Related Hearing Loss
Protects against · via Folate
Depression
Reduces risk of · via Folate
Neurodegenerative Disease
Protects against · via Folate

Related Recipes

Other recipes that share compounds or health benefits with this one.