Cauliflower & Mushroom Gratin | Cook For Your Life

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Cauliflower & Mushroom Gratin

Name: Cauliflower & Mushroom Gratin
Prep time: 20

(9 votes, average: 4.56 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

18 ingredients

Cauliflower and Mushroom Gratin is an impressive and tasty side, and very simple to make. You can feel free to prepare this dish with any combination of veggies that you like.

Ingredients

2 tablespoons olive oil
3 shallots, thinly sliced
3 sprigs of fresh thyme or savory leaves, stripped and chopped
3 large leeks, about 4 cups, dark green parts discarded, cut into 2-inch pieces and sliced lengthwise
3 large portabello mushrooms, about 6 cups, cut in half and cut into ¼-inch slices
Pinch salt
¼ cup stock or water
½ head of cauliflower, cut into medium sized florets
¼ cup grated Parmesan
¼ cup grated Gruyere
½ cup Breadcrumbs

For the Béchamel Sauce:

6 tablespoons butter
⅓ cup all-purpose flour
3 cups warm milk, soy milk, or stock
1 teaspoons salt
½ teaspoon freshly grated nutmeg
1 tablespoon grated Parmesan (optional)
Pepper, to taste

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Nutrition Facts

Calories

418 cals

Fat

25 g

Saturated Fat

13 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g

Carbohydrates

37 g

Sugar

14 g

Fiber

5 g

Protein

15 g

Sodium

726 mg

Directions

Make the bechamel sauce as described here. Heat the olive oil in a large wide skillet over a medium high flame. Add the shallots and thyme and sauté for a minute. Add the leeks and continue cooking until they start to soften and begin to brown.
Add the mushrooms and a pinch of sea salt, cook, stirring until they start to darken and wilt, about 5 to 8 minutes. Add the stock or water and cauliflower, cover, and turn the heat down to low. Cook for 5 minutes.
Tip the vegetables into a baking dish and pour the Béchamel sauce over them. Sprinkle the cheeses and breadcrumbs over the top, and cook under a broiler until the top is browned and crispy, about 5 to 10 minutes.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society