Cauliflower Gratin with Walnut Crust

By • April 28, 2014 0 Comments

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Author Notes: It makes a great side with just about any protein. We’ve had it with fish, chicken, steak and I even served it up for lunch with a fried egg on top and salad on the side. It satisfies our warm, comfort-food cravings and my husband’s gluten-free diet. eat-drink-garden


Serves 4-6

  • 1 head cauliflower
  • 1/8 cup half & half
  • 1 tablespoon butter
  • splash of cooking liquid
  • salt & pepper, taste for seasoning
  • 1/2 cup walnuts
  • 1/2 cup grated Parmesan cheese
  • 1 pinch cayenne pepper
  • 1 garlic clove
  • 1 teaspoon olive oil
  1. Cut the florets off the stem of the cauliflower head and boil them in very salty water until soft (stab them with a fork to check), about 15 minutes.
  2. Drain the florets, reserving some of the liquid, and place them in a baking dish (a pretty pie plate is the perfect size).
  3. Mix in the half and half, the butter, nutmeg and the splash of cooking liquid.
  4. Mash with a fork until it’s a creamy consistency similar to mashed potatoes.
  5. Season with salt and pepper.
  6. Continue to use the fork to spread the cauliflower mixture to create a consistent level.
  7. Turn on your broiler.
  8. Chop the walnuts and garlic clove until mealy with a sharp knife and combine with the Parmesan, cayenne, garlic and olive oil.
  9. Sprinkle evenly over the cauliflower layer.
  10. Broil for 5 minutes on the lower third rack of the oven until the top is crispy and golden brown.

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