Cauliflower Gratin Recipe
rosemary cream, toasted gruyere, grana
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower
Preheat your oven to 375°F (190°C). Cut the cauliflower into florets and steam them for about 5-7 minutes until slightly tender but still firm.
- 2
Make the Rosemary Cream
In a saucepan over medium heat, combine heavy cream, chopped rosemary, minced garlic, salt, and black pepper. Bring to a gentle simmer, stirring occasionally for about 5 minutes. Remove from heat.
- 3
Combine Ingredients
In a baking dish, arrange the steamed cauliflower florets evenly. Pour the rosemary cream mixture over the cauliflower, ensuring it’s well coated.
- 4
Add Cheese and Breadcrumbs
Sprinkle the grated Gruyere and Grana Padano cheese evenly over the top. If desired, add breadcrumbs for extra crunch.
- 5
Bake
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Let it cool slightly before serving.
