Cauliflower Gratin

Roasted cauliflower is just so deep, delicious, and nutty. If you grew up with wet, limp, boiled cualiflower, then roasting cauliflower will feel like a whole new vegetable. And to make it even more revelatory, add some caramelised onion, cream, and Gruyere cheese for a gorgeous cauliflower gratin.

This is a recipe from a magazine which said to mix store-bought caramelised onion relish with cauliflower florets, then top it with a mixture of cream and cheese. Since I couldn't find any store-bought relish, so I just made some caramelised onions the day before I wanted to make the gratin.

Making Caramelised Onions

Caramelised onions in themselves are a revelation. To make them, slice three or more onions into very thin rings. Heat some oil in a pan over low heat and add the onions. Cook over the lowest heat you can for as long as you can, maybe forty minutes or more. Stir them very occasionally. I like to do this while I'm busy making something else for dinner. As long as you have an extra burner available, you can caramelise some onions.

Assembling the Cauliflower Gratin

To make the cauliflower gratin, cut a head of cauliflower into florets and place in a large roasting pan. Mix the caramelised onions with some mustard and then add to the pan. Mix together as much cream and Gruyere cheese as you fancy (two cups of each, perhaps) and pour over the pan. Bake at 350 F (180 C) for 30 minutes or until the cheese is bubbling and the cauliflower is soft.

This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making chicken poached in coconut curry from New Food Fast. You are welcome to join us; no long term commitment is required. Visit the others in my blogging group to see if they liked the recipe.

Are there any vegetables that are not better roasted with cheese?


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