Cauliflower with Gorgonzola Gratin is a perfect gratin cauliflower recipe for those looking for a tasty but simple side dish, without too many ingredients and without much fuss.
With this special gratin, even those who don’t particularly love cauliflower will be won over; it’s a smart way to ‘disguise’ a healthy side dish in a delicious preparation.
With gratin cauliflower, you get a crunchy crust that encloses a soft and tasty heart. Warm and creamy, it warms your heart on cold evenings.
The gorgonzola gratin cauliflower wins you over at the first bite, offering a creamy and enveloping contrast.
You can prepare gratin cauliflower in the oven or, if you want a quicker version, you can make air fryer gratin cauliflower.
Ideal to serve as a side dish for everyday dinners or lunches or as a vegetarian side dish.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1.1 lbs cauliflower
- 2.7 tbsp milk
- 4.6 oz gorgonzola cheese
- 0.7 oz butter
- 1 oz grated parmesan cheese
- to taste fine salt
Tools
- 1 Pot
- 1 Cutting Board
- 1 Knife
- 1 Air Fryer
- 1 Saucepan
- 1 Colander
Steps for Cauliflower with Gorgonzola Gratin
To prepare the delicious cauliflower with Gorgonzola gratin, start by thoroughly washing the cauliflower under running water
Cut it in half and then, if you can, otherwise into florets.
Bring a pot full of salted water to a boil and cook for about 10 minutes.
Once cooked, drain with a colander.
In the meantime, prepare the fondue. In a saucepan, pour the milk and gorgonzola. Cook for 5 minutes, stirring continuously until the gorgonzola completely melts. Finally, add the knob of butter.
In a baking dish 8×8, place the cauliflower and dress with the gorgonzola fondue and sprinkle with grated parmesan. Bake in a static oven at 356°F for about 20 minutes until golden, or cook the gratin cauliflower in an air fryer at 356°F for 8-10 minutes.
After cooking, let it rest for a few minutes and serve hot… enjoy from Barbara!
Storage
Store the cauliflower with gorgonzola gratin in a cool and dry place in an airtight container for 24h or in the fridge for 2-3 days. Before serving, heat for a few minutes at 356°F in the oven or air fryer.
I do not recommend freezing as it may affect the texture: the creamy part may separate or become a bit ‘watery’ once thawed.
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