And New Year’s Eve is behind us! Apart from the last appointment for Epiphany, the circle of Christmas holidays closes and we return a bit to normality! This means not only resuming our routine, but also trying to bring healthier and more genuine detox-style dishes to the table to counteract the great feasts of these dinners. The recipe I propose was a festive finger food for me during the recent holidays, as even on such occasions, I always try to be moderate and not overdo it! However, you can definitely propose it to the whole family as a healthy yet tasty side dish! I accompanied it with a vegan mayonnaise made with the leftover leaves of the cauliflower itself, so with just one vegetable, you can prepare two recipes and thus satisfy your craving for something simple, without béchamel or cheese, and highly digestible without sacrificing taste! Moreover, preparing these cauliflower florets au gratin is really super easy and quick, so no hassle at the stove and lots of flavor at the table thanks to the oven gratin! All naturally vegetarian style! Try them and then let me know!
[Recipe inspired by the blog Peccato di gola by Giovanni Castaldi, with my personal modifications]
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients:
- 1 cauliflower
- 2 tablespoons breadcrumbs
- 1 teaspoon sweet paprika (or other spice to taste)
- 1/2 teaspoon garlic powder (optional)
- A few sprigs thyme
- 2 tablespoons extra virgin olive oil
- 0.7 oz butter (+ as needed)
- as needed salt
- 9.5 oz cauliflower leaves
- 1.4 oz mustard
- 2 tablespoons extra virgin olive oil
- as needed sesame seeds
- 3 sprigs thyme
- as needed salt
Tools
- 1 Knife
- 1 Mixer
- 1 Immersion blender
- 1 Baking pan
- 1 Spatula
- 1 Bowl
- 2 Spoons
- 1 Saucepan
- 1 Slotted spoon
Steps
Start by preparing the cauliflower leaf vegan mayo that will accompany your gratin florets by following the steps of this recipe (fig. 1).
Once the accompanying sauce is prepared, cut the cauliflower into medium-sized florets (fig. 2). Blanch them for 5 minutes in salted boiling water (fig. 3).
Drain them very well with a slotted spoon and transfer them into a large bowl. Adjust the salt and pepper and season with sweet paprika and fresh thyme leaves (fig. 4). Also add garlic powder, a good drizzle of extra virgin olive oil, and mix well using two spoons until all the ingredients are well combined (fig. 5).
Cover with cling film and let rest for 15 minutes. Then transfer the seasoned cauliflower florets into a previously buttered baking pan and sprinkle with breadcrumbs, without overlapping too much (fig. 6). Add a few knobs of butter or another drizzle of oil on the surface and sprinkle with breadcrumbs. Place in a preheated oven at 375°F for 30 minutes. The last 5 minutes in grill mode (fig. 7).
Turn off, remove from the oven, and let cool for a few minutes before serving.
Serve them accompanied with the previously made vegan mayo or other sauces of your choice!
And voilà… your cauliflower florets au gratin with vegan mayo are ready to be enjoyed!
Bon Appetit from the Kitchen of FeFè!
Storage
👉 You can store the gratin broccoli florets in the fridge for 1-2 days in appropriate containers with airtight seals. I do not recommend freezing them.
Advice, notes, variations, and suggestions
🟣 For a total vegan version, replace the butter with more oil.
