Creamy Light Baked Cauliflower Gratin

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ABOUT OAT MILK: I chose to use oat milk in this recipe because it is the creamiest of all the non-dairy milks out there. You can, of course, use cow’s milk or even goat’s milk in this recipe, but if you want to reduce your dairy intake, oat milk is a good option. Read the label before you purchase it to be sure it doesn’t contain added sugars. Even oat milks labeled as "Plain" or "Original" can contain added sugar. Most oat milks also contain added vitamins and minerals, so that they are nutritionally close to cow’s milk.

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Creamy Light Baked Cauliflower Gratin

By Diane Kochilas

Prep Time 15

Cook Time 21

Servings

Recipes, Sides, Vegetables

Prep Time 15

Cook Time 21

Servings

Recipes, Sides, Vegetables

Ingredients

1 large or 2 smaller cauliflowers about 2 pounds, broken into florets
3 Tbsp extra virgin Greek olive oil
Sea salt and freshly ground pepper to taste
1 tsp smoked paprika
6 ounces of feta or fresh goat’s cheese
2 garlic cloves halved, green shoot removed
½ cup oat milk
1 tsp chopped fresh thyme leaves or 1/2 teaspoon dried thyme
¼ cup dry fine breadcrumbs
A few basil leaves for serving optional

Instructions

Preheat the oven to 450 degrees F/ 220 C. Oil a baking dish large and deep enough to fit the cauliflower florets.
Place the cauliflower in a steaming basket. Cover and steam for six to eight minutes until the cauliflower is tender. Remove from the heat and run cold water over the cauliflower in a colander. Drain on paper towels, then transfer to the baking dish.
Season the cauliflower with salt, pepper and paprika, then toss with 2 tablespoons of olive oil and thyme. Spread in an even layer.
Place the garlic in a mortar and pestle with a quarter-teaspoon salt, and mash to a paste. Combine with the goat cheese and milk in a food processor fitted with the steel blade, and blend until smooth. Season to taste, and pulse together. Spread this mixture over the cauliflower in an even layer.
Just before baking, sprinkle on the breadcrumbs and drizzle on the remaining tablespoon of olive oil. Bake for 15 to 20 minutes, until the top is lightly browned and the dish is sizzling. Top it with basil leaves and serve at once.

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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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Creamy Light Baked Cauliflower Gratin