The fall has to be my favorite season to be in the kitchen. I don’t know if it’s because so many of my favorite foods are in season; squash, apples, pumpkin and of course cauliflower. Or if it’s because my oven always seems to be on and something warm and delicious is on its way. Either way, the fall seems to always have my oven working on overdrive. Baking breads, muffins, lasagnas, roasting veggies, or one of my new favorites; making gratins.
Gratin ANYTHING wins me over. But when you make a gratin with one of my favorite vegetables, like this cauliflower gratin, I simply can not resist.
Cauliflower is the perfect vegetable for a gratin recipe. Its mellow, slightly sweet, flavor profile pairs perfectly with the salty nutty parmesan, shallots and herb de provence. Plus its texture holds up great when baked so the result is a dish that’s creamy AND crunchy.
I baked this gratin using my lodge cast iron skillet and loved how it turned out. The shallow edges along the side allowed the crunchy top to get golden brown, while the thick hearty bottom was able to withstand a really high heat and cook the cauliflower evenly. You could really use any type of baking dish for this recipes (and I tried a few), but my favorite by far was the cast iron skillet.
This cauliflower grain would make a great side dish for any upcoming holiday entertaining as well. Perfect for Thanksgiving. It can not only be prepared in advance (you could easily make the gratin a day or two in advance and then just bake before serving), but it’s also a gorgeous dish. And who doesn’t love anything smothered in cheese and breadcrumbs? I certainly do!
Our family was crazy about how this recipe turned out, and I hope yours will be too!
For other cauliflower inspiration, be sure to check out my favorite cauliflower curry recipe!
Recipe:
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Recipe:
Tag us on Instagram @katyrexing
Use the hashtag #KRRecipe
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