Cauliflower & Mushroom Gratin | Cook for Your Life
cauliflower and mushroom gratin- cook for your life

Cauliflower & Mushroom Gratin

5
Rated 5 out of 5
5 out of 5 stars (based on 12 reviews)
Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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
Missing an Ingredient?
Visit our ingredient substitution guide ›

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

Powered by Edamam

*per serving

Directions

  1. 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.
  2. 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.
  3. 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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

Tags:

Reviews & Comments

No reviews yet.

Leave a Review or Comment

Your review has successfully been submitted. Our moderators will post once they have reviewed it.
​

Please Login

In order to post your review, we ask that you please login or sign up!

Related Recipes

Salmon With Grapefruit Vinaigrette Recipe Image

Salmon With Grapefruit Vinaigrette
20 min prep
Rated 5 out of 5
BBQ Chicken Sandwich With Broccoli Slaw Recipe Image

BBQ Chicken Sandwich With Broccoli Slaw
20 min prep
Rated 5 out of 5
Chicken Pot Pie Recipe Image

Chicken Pot Pie
30 min prep
Rated 5 out of 5
Fish Roasted in Lemons & Tahini Recipe Image

Fish Roasted in Lemons & Tahini
20 min prep
Rated 5 out of 5
Moroccan-Style Baked Chicken Recipe Image

Moroccan-Style Baked Chicken
30 min prep
Rated 4 out of 5
Quinoa Bowl With Tahini & Kale Recipe Image

Quinoa Bowl With Tahini & Kale
20 min prep
Rated 5 out of 5
Soy Poached Chicken Recipe Image

Soy Poached Chicken
20 min prep
Rated 5 out of 5
Tempeh Quesadilla Recipe Image

Tempeh Quesadilla
15 min prep
Rated 5 out of 5

Search