Oven-baked cauliflower gratin, a very easy and quick recipe, without bechamel, perfect to accompany meat dishes.
The cauliflower gratin is also perfect for using leftover steamed cauliflower, a way to recycle cauliflower.
Did you know that each type of cauliflower has its own characteristic?
White cauliflower is rich in vitamin C, vitamins, and potassium; purple cauliflower is rich in calcium and selenium; the green one’s color is due to its high chlorophyll content, making it a powerful anti-anemic; yellow cauliflower has 25% more vitamin A than the white one.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven, Steam, Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Oven-Baked Cauliflower Gratin:
- 1 cauliflower
- 5 tablespoons aromatic breadcrumbs
- 5 tablespoons grated Parmesan (or Grana Padano)
- to taste extra virgin olive oil
- to taste fine salt
- to taste pepper
- to taste chopped parsley (fresh or dried)
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools for Oven-Baked Cauliflower Gratin:
- 1 Baking Pan
- 1 Knife
- 1 Steamer Basket
Steps for Preparing and Cooking Oven-Baked Cauliflower Gratin:
For this recipe, you can use either white or green cauliflower, depending on your taste.
Remove the outer leaves of the cauliflower, keep the good ones and put them in a bowl, divide the cauliflower florets, and add them to the leaves, wash them well under cold running water to remove all impurities.
Cook the cauliflower using one of these three steaming methods:
CLASSIC STEAMING with the basket.
Once cooked, remove the cauliflower from the basket and let it cool slightly.
Oil a rectangular baking pan and sprinkle it with breadcrumbs.
Place all the cauliflower florets inside the pan.
In a bowl, mix the aromatic breadcrumbs, grated Parmesan or Grana Padano, salt, and pepper well.
Pour the mixture evenly over the cauliflower florets, then drizzle with extra virgin olive oil, and sprinkle with fresh or dried chopped parsley.
Grill in the oven at 356°F for 20/25 minutes until a nice golden crust forms.
Serve immediately or warm, according to your taste.
Tips:
Since the cauliflower will continue to cook in the oven, keep it al dente when steaming to prevent it from becoming too soft.
FAQ (Frequently Asked Questions)
What can I substitute for extra virgin olive oil?
You can use butter, placing little knobs on top, which will melt during cooking, giving your dish a beautiful golden finish.
