Cauliflower Gratin



  • cup panko bread crumbs
  • 3/4 cup finely shredded white cheddar cheese
  • tablespoons snipped fresh Italian (flat-leaf) parsley
  • teaspoons snipped fresh thyme
  • 1 1/2 teaspoons orange zest
  • large head cauliflower, cut into small florets (about 6 cups)
  • tablespoons olive oil
  • tablespoons Dijon-style mustard
  • 1/4-1/2 teaspoon salt
  • tablespoons butter, melted
  • 1/4 cup chopped, roasted almonds
  1. In a small bowl combine panko, cheese, parsley, thyme and orange zest; set aside.
  2. Bring a 4-quart pot of lightly salted water to boiling over high heat. Add cauliflower; reduce heat to medium and cook for 4 minutes or until tender but still firm. Drain well.
  3. In a large bowl combine olive oil, mustard, and salt. Add drained cauliflower and stir gently to coat. Transfer to a 1 1/2- to 2-quart au gratin or rectangular baking dish*. Sprinkle with panko mixture. Drizzle with melted butter.
  4. Bake in a 425 degrees F oven on top oven rack for 15 minutes or until heated through and lightly browned. Top with almonds.
 Make ahead tip
  • At this point, the cauliflower and panko mixtures can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before baking; continue with Step 3. Increase oven to 425 degrees when you remove the turkey; bake gratin while turkey rests.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach