Nacho Cauliflower Gratin
Author: Kari - CookingUpClean
Recipe type: Sides
Serves: 8
- 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
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil and place cauliflower in the pot.
- Boil cauliflower until tender crisp, about 8-10 minutes.
- Drain cauliflower in a colander and then dump onto a tea towel. Let cool.
- When cauliflower is cool enough to handle, wrap in the tea towel and squeeze out excess water.
- 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.
- Whisk egg into the milk.
- Add milk mixture, squash, cheddar and gruyere cheeses, mustard, salt, pepper and green onion to the sauteed garlic and combine.
- Heat until the cheeses are melted.
- Add cauliflower to the cheese mixture and stir to combine.
- Pour gratin into a lightly greased 2 quart baking dish and top with parmesan.
- Bake 30 minutes until top is beginning to brown.
- Remove from oven and let sit 10 minutes before serving.
Calories: 212 Fat: 13g Carbohydrates: 13g Sugar: 5g Sodium: 431mg Protein: 13g
Recipe by at https://www.cookingupclean.com/nacho-cauliflower-gratin/
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