Cauliflower gratin with feta and cherry tomatoes is a simple, colorful recipe to bring this seasonal vegetable to the table, turning it into a tasty and inviting vegetarian dish. After a brief blanching, the cauliflower florets are dressed with extra virgin olive oil, salt, aromatic herbs and breadcrumbs, then gratinated in the oven together with crumbled feta, cherry tomatoes and olives: a combination that immediately evokes Mediterranean aromas.
This is an easy and quick recipe, perfect as a hearty side dish or as a vegetarian main course, ideal when you have little time but don’t want to give up a healthy and flavorful dish. The contrast between the saltiness of the feta and the delicacy of the cauliflower makes this preparation truly irresistible… try it yourself!
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- Difficulty: Easy
- Cost: Budget
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2 Servings
- Cooking methods: Oven, Stove
- Seasonality: Winter
- Energy 220.80 (Kcal)
- Carbohydrates 17.11 (g) of which sugars 6.31 (g)
- Proteins 11.57 (g)
- Fat 12.96 (g) of which saturated 6.98 (g)of which unsaturated 3.04 (g)
- Fibers 4.49 (g)
- Sodium 857.16 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups cauliflower
- 3.5 oz feta
- 4 pieces cherry tomatoes
- Taggiasca olives (to taste)
- breadcrumbs
- aromatic herbs (or spices, to taste)
- extra virgin olive oil
- salt
Tools
- Baking dish
- Pot
- Colander
- Bowl
Preparation
Wash the cauliflower and separate into florets.
Blanch them in salted boiling water for 5–6 minutes, drain and transfer to a bowl. To avoid unpleasant odors, add a splash of lemon juice to the water.
Dress the cauliflower with salt, extra virgin olive oil, aromatic herbs and spices to taste. Mix, then add 1–2 tablespoons of breadcrumbs and distribute them over the florets.
Transfer the cauliflower to a baking dish (1) and cook in a fan-assisted oven at 374°F for 10–15 minutes.
After that time, add the crumbled feta, the cherry tomatoes cut into pieces and some Taggiasca olives, if desired (2). Return to the oven under the broiler (at 392°F) and gratinate for 5–10 minutes.
The cauliflower gratin with feta and cherry tomatoes is ready; serve it hot or warm, adding a few basil leaves or other fresh herbs if desired.
Tips and notes
You can flavor the cauliflower with thyme, oregano, parsley, basil or marjoram. You can add spices such as turmeric or sweet paprika.
You can use an air fryer instead of the oven to gratinate.
Adjust cooking times according to the size of the florets and your preferences.
You can also use colored cauliflower, yellow or green.
FAQ (Questions & Answers)
Can I omit the tomatoes?
Of course: if you don’t have them or don’t like them you can omit them, or alternatively replace them with sun-dried tomatoes. Taggiasca olives can also be omitted or substituted with other varieties.
