French Cauliflower gratin dauphinoise
Ingredients
 | 3 cups of chopped cauliflower (chopped florets) |
 | 2 cups of chopped bacon, lardons or pancetta |
 | 1/2 cup of shredded cheese eg. cheddar, gruyere, emmental, etc. |
 | 1/2 cup of chopped mozzarella (approx 125 g) |
 | 1 cup of heavy cream or crème fraiche |
Spices, herbs and flavoring ingredients:
 | 1 teaspoon of dried parsley leaves |
 | 1 teaspoon of Grated nutmeg powder |
 | 1 teaspoon of garlic powder or flakes |
 | 1 teaspoon of onion powder |
 | Salt and pepper |
How to make this French Cauliflower gratin dauphinoise
- Prepare the ingredients: Chop the bacon into small slices and cut the cauliflower into small, even florets so they cook evenly.
- Preheat the oven: Set it to 360°F (180°C) so it’s fully heated before baking.
- Assemble the casserole: In a large baking dish, combine the cauliflower and bacon. Sprinkle all the spices evenly over the top, then pour in the cream. (Hold off on the cheese for now.) Gently toss everything together so the florets are lightly coated and seasoned.
- Bake the first round: Place the casserole in the oven and cook for about 35 minutes, until the cauliflower begins to soften and the bacon cooks through.
- Add the cheese: Carefully remove the dish from the oven and sprinkle the cheese evenly over the top.
- Finish baking: Return to the oven for another 10 minutes, or until the cheese is fully melted and lightly golden.
- Serve warm.
If you are looking for an alternative to the classic French gratin dauphinois with potato, this cauliflower gratin is just the thing. With lower starch and carbohydrates, substituting potato for cauliflower makes a lot of sense if you are looking for a lighter and healthier meal.
And with all that cheesy goodness, those picky eaters won’t even notice that they are getting all their veggies in.
Cauliflower gratin can be a great main dish or side, not only because of its ease of preparation, but also because it’s a delicious way to use up leftover cauliflower. With a touch of herbs and bacon, the ingredients lead to a dish that’s both filling and delicious.
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French Cauliflower gratin dauphinoise
Equipment
Ingredients
- 3 cups of chopped cauliflower florets
- 2 cups of chopped bacon lardons or pancetta
- 1/2 cup of shredded cheese eg. cheddar, gruyere, emmental, etc.
- 1/2 cup of chopped mozzarella (approx 125g)
- 1 cup of heavy cream or crème fraiche
Spices
- 1 teaspoon of garlic powder
- 1 teaspoon of grated nutmeg
- 1 teaspoon of onion powder
- 1 teaspoon of dried parsley
- pinch of salt and pepper to taste
Instructions
- Chop the bacon into small slices and the cauliflower into small florets.
- Preheat the oven to 360°F (180°C).
- In a large casserole dish, add the cauliflower and bacon and add the all the spices on top, along with the cream. (Do not add the cheese.)
- Lightly mix so that the spices cover the cauliflower florets and sausages.
- Place the casserole in the oven for about 35 minutes.
- Take the tray carefully out of the oven, and add in the cheese on top.
- Place the casserole dish back in the oven and cook for another 10 minutes or until the cheese looks melted.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This delicious cheesy cauliflower gratin can be served by itself, but you can also serve it with a light appetizer like tomatoes à la provençale or scallops in pesto.
You can also serve it with any type of roasted beef, pork or chicken dish alongside.
What drinks to serve with it?
For drinks, this cheesy cauliflower gratin can be served with a light white wine from the Loire or the Burgundy.
If you don’t like white wine, try a red wine like Pays d’Oc from Languedoc Roussillon. You can read more about French wines here.
How to store it?
You can prepare this creamy cauliflower casserole in advance, and even keep it overnight in the fridge. Let it cool, and then place in an airtight glass container.
I wouldn’t recommend freezing it however, as the cheese may not do well in the freezer.
