Nacho Cauliflower Gratin
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 8
Ingredients
  • 1 large head of cauliflower, cut or broken into florets
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1-2 spicy chili peppers, any kind depending on how spicy you want it, finely diced
  • 1 cup cheddar cheese, shredded
  • 1 cup gruyere cheese, shredded
  • 1 cup cooked and pureed squash
  • 1¼ cup unsweetened almond milk, unsweetened coconut milk, or whole milk
  • 1 egg
  • 2 tablespoons dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 green onion, sliced
  • ½ cup parmesan cheese, shredded
Instructions
  1. Preheat oven to 375 degrees.
  2. Bring a large pot of water to a boil and place cauliflower in the pot.
  3. Boil cauliflower until tender crisp, about 8-10 minutes.
  4. Drain cauliflower in a colander and then dump onto a tea towel. Let cool.
  5. When cauliflower is cool enough to handle, wrap in the tea towel and squeeze out excess water.
  6. While cauliflower is cooling, heat the olive oil and saute garlic, shallot and peppers until fragrant in the same sauce pot used for the cauliflower.
  7. Whisk egg into the milk.
  8. Add milk mixture, squash, cheddar and gruyere cheeses, mustard, salt, pepper and green onion to the sauteed garlic and combine.
  9. Heat until the cheeses are melted.
  10. Add cauliflower to the cheese mixture and stir to combine.
  11. Pour gratin into a lightly greased 2 quart baking dish and top with parmesan.
  12. Bake 30 minutes until top is beginning to brown.
  13. Remove from oven and let sit 10 minutes before serving.
Nutrition Information
Calories: 212 Fat: 13g Carbohydrates: 13g Sugar: 5g Sodium: 431mg Protein: 13g
Recipe by at https://www.cookingupclean.com/nacho-cauliflower-gratin/