This Recipe includes
|Cauliflower (chopped florets)|
|Grated cheese such as gruyère, emmental, or cheddar.|
|Heavy cream or crème fraiche|
Spices, herbs and flavoring ingredients:
|Pinch of dried parsley leaves|
|Grated nutmeg powder|
|Pinch of garlic powder or flakes|
|Onion powder for seasoning|
|Salt and pepper|
Why we love it
Known as “Gratin de chou fleur aux oeufs” in French, this delicious recipe a variation of the classic cauliflower gratin dauphinoise. Because of the eggs, most people think of it as a breakfast recipe, but this a dish is served at any time of the day in France.
It is an easy dish to make, with the ingredients layering on top of each other as they are cooking. The cauliflower has a subtle earthy taste, while the eggs contribute a rich and creamy texture. Along with various herbs and spices, it comes together in a symphony of flavors to provide a hearty and filling dish.
Beyond its deliciousness, it is also a dish that can easily be prepared the night before and served in the morning. And with a healthy dose of veggies and protein, this is one way to get your daily requirements in quickly!
The recipe can also easily be customized from incorporating a medley of vegetables, different cheeses, and other flavors. This way you can easily add a bit of variety for what is sure to be a family favorite!
What to serve with it?
If you are having this cauliflower egg bake for breakfast, it can be as simple as serving it with a glass of orange juice or yogurt for a quick and healthy breakfast.
You can also serve it with a side salad or roasted meat for lunch or dinner if you wish.
Can you prepare it in advance?
You can prepare this cauliflower egg bake 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 egg and cream may not do well in the freezer.
- Gratin Dauphinois
- Cheesy Cauliflower Gratin
- Mushroom and potato gratin
- Cauliflower and chicken casserole (gratin)
- Eggs in tomato sauce (Oeufs à la tomates)
- 3 cups of chopped cauliflower florets
- 6-7 medium-sized eggs
- 1 cup of chopped ham
- 1/2 cup of shredded cheese (cheddar, gruyere, emmental, etc.)
- 1 cup of heavy cream or crème fraiche
- 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
- Chop the ham 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 place in the oven for about 30 minutes.
- In a large bowl, crack open all the eggs and mix with the heavy cream and shredded cheese.
- Add the spices and the ham into the egg mixture.
- Take the tray carefully out of the oven, and add in the egg mixture on top.
- Place the casserole dish back in the oven and cook for another 20 minutes or until the egg and cheese looks melted.
- Serve while warm.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 482Total Fat: 40gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 396mgSodium: 646mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 22g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Other bake recipes
- Tuna penne baked in creamy pink sauce
- Coquilles St. Jacques (scallops)
- Mushroom and pasta bake (with bacon)
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !