A few weeks ago I checked out Brassicas: Cooking the World’s Healthiest Vegetables from the library after buying a head of cauliflower for a $1.00 at our local produce market.
I adapted the recipe to use what I had on hand and let me tell you Bob, this creamy cauliflower and spinach gratin was a bit hit with my family.
Enjoy it as a main dish, or include this gratin as a side dish {we had it with salmon} for a larger gathering. No matter how you serve it up, people will be coming back for a second helping. I know we did.
~Mavis
Creamy Cauliflower and Spinach Gratin
Ingredients
2 cups chicken broth
1 head cauliflower, chopped
3 ounces spinach {I used frozen}
1 cup Greek yogurt {I used Greek Gods Honey}
2 teaspoons Dijon mustard
2 teaspoons sea salt
3/4 teaspoon black pepper
1/2 cup sliced almonds
2 tablespoons onion, minced
1 cup Parmesan cheese, shredded
Instructions
Preheat oven to 375. Butter a 10″ baking dish and set aside.
In a medium saucepan combine the chicken stock, cauliflower and spinach and bring to a boil. Reduce heat, cover, simmer and cook until the cauliflower is tender {about 12 minutes}.
Drain the cauliflower and return it to the saucepan.
Add yogurt, mustard, salt and pepper to the cauliflower and spinach and mash together using a potato masher.
Pour mixture into your prepared dish, top with Parmesan cheese, onions and almonds. Bake at 375 for 20 minutes or until golden. Serve warm.
renay says
I would save that liquid and use it in soup or freeze in ice cube trays for flavoring. This looks yummy!
Mavis Butterfield says
That is a great idea Renay!
Jeanie says
Did the onions on the top cook? Or are they slightly crunchy?
Mavis Butterfield says
They are slightly crunchy. You could do them on the cooktop if you prefer though.
Ellen C. says
I made this last night and it was delicious. Instead of frozen spinach, I threw in a couple large handfuls of fresh baby spinach. And since I didn’t have an onion (shame on me!), I sprinkled the topping with some onion powder. Very good – thanks Mavis!
Lauralli says
This was very good, but was abundantly too salty for us. I substituted sour cream for the yogurt as all I had was vanilla which didn’t sound good to me at all. I can’t imagine that would have been the difference, though. 2 teaspoons is a lot of salt for one dish (and I didn’t even use the full 2 tsps.). Will at least half that next time (there will definitely be a next time). My 12 year old son who can be pretty picky about vegetables even liked it!
Marisa Mitchell says
I’ve made this recipe several times over the past few months, and each time I make it I wonder why on earth it took me so long to put it on the ol’ meal plan again! So easy and SO GOOD! I’ve gotten compliments galore, and have shared the recipe with everyone from in-laws to neighbors. This recipe has single handedly convinced me that I like cauliflower. 🙂 Thank you, Mavis!
Jess says
Eek! So excited! I have cauliflower and spinach that needs to be used up today! Dinner is figured out! Yay!