Nov 25, 2013

Light and Easy Cauliflower Gratin



Thanksgiving is at my Mom's house this year. She makes the turkey, stuffing, gravy and mashed potatoes and we all bring the rest. I always bring a vegetable or two and some appetizers, my cousin brings dessert and my sister in law usually brings a salad.


Last year I made a cauliflower gratin that was a lot more complicated than this, but I wanted to test out an easier version knowing many of you will be looking for easy sides. This is super simple, all done in the oven so you don't need to dirty extra pots and pans. You can double this in a 9 x 12 baking dish if you want to feed more people. I used light Havarti cheese because I love the taste, but you can use Swiss, cheddar or whatever you wish. Each serving is under 100 calories or 2 points plus if you're doing WW.

And BTW, the serving spoon in the photo above and fork below is from Such A Time Designs. Beautiful, affordable silver plated one-of-a-kind hand stamped flatware that makes great gifts. This week I am running a giveaway on Skinny Bits – $100 worth of store credit to use on her Etsy shop. If you're interested click here for details.


Light and Easy Cauliflower Gratin
Skinnytaste.com
Servings: 4 • Size: 1 generous cup • Old Points: 2 pts • Points+: 2 pts
Calories: 98 • Fat: 5 g • Protein: 7 g • Carb: 8 g • Fiber: 3 g • Sugar: 1 g
Sodium: 327 mg • Cholesterol: 14 mg

Ingredients:

  • 1 medium head cauliflower, cut into small florets (about 5 cups)
  • 1/4 cup half and half cream
  • 1/4 tsp kosher salt
  • fresh cracked black pepper, to taste
  • pinch nutmeg
  • 2 oz shredded light Havarti
  • 1 tbsp bread crumbs
  • baking spray

Directions:

Preheat oven to 350°F.

Place cauliflower florets in a 9 x 9 baking dish. Whisk half & half, salt, black pepper and nutmeg then pour over the cauliflower.


Cover with aluminum foil and bake until tender, about 40 minutes. Remove foil, sprinkle with shredded Havarti cheese and breadcrumbs; lightly spray with oil and bake 3 to 5 more minutes. If you want it a little browned on top you could place it under the broiler for a minute instead.

22 comments :

  1. hi, sounds yummy.... thank you for the recipe... quick question, my DH and I love our cauliflower crunchy... will 40 minutes make it mushy like a mashed ready version?

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    Replies
    1. Yes, this is tender. If you want a more roasted version, got to my roasted cauliflower recipe and use that – then just top with cheese after.

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  2. What kind of cheese would be a good substitute for the Havarti if I can't find it? Live in a small town so may not be available at our only grocery store......thanks.

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    Replies
    1. the recipe says: swiss, cheddar or whatever you wish :)

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    2. I made it last night with sharp cheddar and it was a hit.

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  3. This looks fantastic - creamy but not too heavy. It would be a perfect balance for all the pumpkin pies!

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  4. Laura Peterson11/25/13, 9:01 PM

    Could this be made with fat-free Half and Half or anything less fatty than regular Half and Half? Thanks!

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    Replies
    1. I used whole milk and it turned out well.

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  5. Are the second instructions for adding the Havarti intentional? The second to last paragraph says how to ad it then the last paragraph says how to ad it again.

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    Replies
    1. I agree w/ Anonymous - it's confusing as well. Are you saying to add shredded cheese twice??

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    2. I was also wondering about that.

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    3. My guess is that the second instruction is a mistake, that she editted to add the instructions regarding broiling and the sentence about the cheese ending up in the text twice.

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  6. Would this work with broccoli?

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  7. If I wanted to make this the day before for Thanksgiving, what would you recommend? Should I bake all the way and then reheat in the oven or should I stop before the final cheese and breadcrumb step? I plan to bring as a side dish to a potluck style thanksgiving so I don't know if I will be able to get the oven for 45 minutes at the temperature I need - which is why i wanted to bake ahead.

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    Replies
    1. Sure, bake ahead then reheat and top with cheese and crumbs at the end.

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  8. Wow. Looks like a great dish. Must taste amazing. Thank you for sharing from 3girls1apple.com

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  9. Fantastic gratin. Love how light it is. Thanks for sharing.

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  10. https://www.razoo.com/br/causes/Help-Please-Asap-Dying-Brother/

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  11. Made it last night with Swiss cheese. Only added it at the end with the Panko crumbs... OMG ~ it was AMAZING.

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  12. This looks yummy! I want to make it with your "fried" chicken recipe but that requires the oven to be at 400 degrees. How should I adjust the time/temp to make them both cook properly? Thanks!

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