Cauliflower au gratin with Feta, Thyme and Paprika

5 from 3 votes

Caulifower au gratin usually calls to mind something at least remotely French! Not so with this cauliflower au gratin with feta and graviera cheeses, and with extra virgin Greek olive oil in lieu of butter. It’s so easy to make, too! The end result is hearty enough to be a main course if you’re so inclined to eat more veggies and live a more Mediterranean diet lifestyle!

5 from 3 votes

Cauliflower au gratin with Feta, Thyme and Paprika

By Diane Kochilas

Prep Time 15

Cook Time 20

Servings

Feta, Recipes, Sides, Vegetarian

Prep Time 15

Cook Time 20

Servings

Feta, Recipes, Sides, Vegetarian

Ingredients

1 large cauliflower head about 2 pounds broken into florets
3 tablespoons extra virgin Greek olive oil
Sea salt and freshly ground pepper to taste
1 teaspoon smoked or sweet paprika
1 ½ cups crumbled Greek feta
¾ - 1 cup coarsely grated graviera kefalograviera or Parmigiano-Reggiano cheese
4 garlic cloves smashed
½ cup milk or unsweetened oat almond, or coconut milk or regular milk
2 teaspoons chopped fresh thyme
¼ cup dry fine breadcrumbs

Instructions

Preheat the oven to 450 degrees F/ 220 C. Oil a baking dish large and deep enough to fit the cauliflower florets. Fill a medium pot with two inches of water, place a steamer basket inside and bring to a simmer, covered.
Place the cauliflower in a steaming basket. Cover and steam for six to eight minutes until tender.
Remove from the heat and set aside to cool.
Transfer the cauliflower to a mixing bowl and season with salt and pepper.
Puree the garlic, milk, half the cheeses, and paparika in the bowl of a food processor or blender and mix into the cauliflower.
Transfer the cauliflower to the oiled baking dish. Toss with the thyme and sprinkle with remaining cheeses and the breadcrumbs. Bake for about 20 minutes, or until golden and gooey. Serve hot.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Cauliflower au gratin with Feta, Thyme and Paprika