Gratinated cauliflower
I find that when I have fresh cauliflower, this recipe automatically appears on my menu. It doesn’t take me much time, uses basic ingredients, and in the end, I have something I can put directly on the table for lunch or dinner. I also like that it doesn’t involve complicated steps – if you have everything you need at hand, it goes quickly. I have tried it enough times to adjust small details to taste, but I stick to the classic version because it works.
Quick Info
Total time: about 40 minutes
Preparation time: 15-20 minutes
Baking time: 20 minutes
Servings: 4-6
Difficulty: easy
Recipe type: baked cauliflower, gratin
Ingredients
1 kg cauliflower
5 slices of kaiser
50 ml milk
3 tablespoons sour cream
2 eggs
grated caciotta cheese (the amount can be adjusted to preference, usually 60-80g is enough for a generous topping)
salt
dill (dried or fresh)
breadcrumbs (1-2 tablespoons)
oil for greasing the dish (I usually use olive oil, but any cooking oil works)
Preparation method
1. Wash the cauliflower and break it into bite-sized florets. Drain well after washing.
2. Bring a large pot of salted water to a boil. When the water is boiling, add the cauliflower florets and boil for 5-7 minutes, just until they soften slightly but remain firm. Drain them immediately and let them cool a bit.
3. While the cauliflower is boiling, cut the kaiser slices into thin strips. Sauté them in a pan with a little oil over medium heat, just until they color and become crispy around the edges. Remove them to a plate.
4. In a bowl, beat the eggs with the milk and the 3 tablespoons of sour cream. Add salt to taste. If the sour cream is thicker, the mixture may seem dense at first, but it thins out quickly with the milk.
5. Grease a heat-resistant dish with oil. Arrange the drained cauliflower in the dish in an even layer.
6. Sprinkle the sautéed kaiser strips on top. In a small bowl, mix the breadcrumbs with a little dill (the proportion depends on how much you like dill; I add enough to make it visible but not overpowering the other flavors). Sprinkle the breadcrumb-dill mixture over the kaiser layer.
7. Pour the egg, milk, and sour cream mixture evenly over all, trying to get it as evenly distributed among the cauliflower florets as possible.
8. On top, sprinkle the grated caciotta cheese. Cover everything in a thin or thicker layer, depending on your preference.
9. Place the dish in the preheated oven at 180°C and bake for 20 minutes or until the dish has a golden crust on top.
10. Remove from the oven and let it sit for 5-10 minutes before serving. It is best served warm.
Why I make this recipe often
It’s one of the quick ways I use baked cauliflower without complicating things. It works as a light main dish or as a side, and the ingredients are always on hand. It can be easily adapted for leftover cheese or meat. The dish keeps well in the fridge, so I can portion it for two or three meals.
Tips and variations
Tips
If you boil the cauliflower too much, it will break apart in the dish – it’s important for it to be slightly crunchy after boiling.
You can leave the breadcrumbs larger for a thicker crust.
Caciotta cheese grates easily if you leave it in the fridge for 10 minutes beforehand.
Substitutions
The kaiser can be replaced with ham or bacon if you want a different flavor or already have something else in the fridge.
The sour cream can also be light, but the taste will be milder.
Caciotta can be replaced with any semi-hard cheese or with cheese.
Variations
You can add some crushed garlic to the egg mixture for a more pronounced flavor.
If you want a meatless dish, skip the kaiser, add a little smoked paprika to the eggs, or a mix of vegetables.
Sometimes I also add some freshly ground pepper to the eggs.
Serving ideas
It goes well with a green salad as a main dish for fasting if you omit the kaiser.
It’s suitable as a side for grilled meat or fish.
It can also be served cold the next day, but it’s better warm.
Frequently asked questions
Can I use frozen cauliflower?
Yes, just make sure to thaw it and drain it well before. Boil it for less time, just until it softens slightly.
How long does it last in the fridge?
Usually, two days when covered. After that, the texture is not as pleasant.
What type of cheese works best?
Caciotta or any cheese that melts well and is not too salty. You can use cheese, Trappist, or even mozzarella, but don’t overdo it with the quantity.
Can I make the recipe without breadcrumbs?
Yes, but you won’t get a crispy crust on top. You can just sprinkle cheese or omit it completely.
Do I need to cover the dish in the oven?
No, it’s not necessary. Leave it uncovered to brown on top.
Nutritional values
Estimated for one serving (out of 6): approx. 180-200 kcal, 10-12g protein, 11g fat, 9g carbohydrates. The cauliflower, eggs, and cheese provide a good source of protein and fiber. The kaiser increases the fat content, while the breadcrumbs add a few carbohydrates. Values are approximate and can vary depending on the type of cheese or the amount of kaiser.
Storage and reheating
The dish lasts two days in the fridge, covered. To reheat, place the dish directly in the oven at 150-160°C for 10-15 minutes. In the microwave, the texture becomes softer, but if that doesn’t bother you, it’s not a problem. Gratin cauliflower doesn’t keep well for more than two days – after that, the taste changes and becomes watery.
Ingredients: 1 kg cauliflower, 5 slices of ham, 50 ml milk, 3 tablespoons sour cream, caciotta cheese, 2 eggs, salt, dill, breadcrumbs, oil (for greasing)
