Print
Cheesy Mashed Cauliflower Gratin by An Edible Mosaic

Cheesy Mashed Cauliflower Gratin

This is the perfect gluten-free or grain-free side dish for Thanksgiving or any potluck.

Course Side Dish
Cuisine American
Keyword gluten free, grain free, seasonal recipes, thanksgiving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 167 kcal

Ingredients

  • 1 lb cauliflower florets
  • 2 tablespoons butter plus more to grease the dish
  • 1 medium onion diced
  • 2 large cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 4 oz reduced-fat cream cheese at room temperature
  • 2 tablespoons heavy cream if necessary
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 80 g Emmental cheese or any Swiss cheese you like, shredded (about 2/3 cup)
  • 2 teaspoons minced fresh parsley

Instructions

  1. Preheat the oven to 400F; grease a 1.5-liter gratin dish with butter (or you can use smaller ramekins for individual servings).
  2. Boil or steam the cauliflower until very tender (about 20 minutes boiling or 15 minutes steaming). Drain very well.
  3. Add the butter to a medium skillet over medium heat; add the onion and cook until softened, but not browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Turn off heat.
  4. Transfer the drained cauliflower and cream cheese to a food processor or blender and process until smooth. (I used a blender and found that I needed to add 2 tablespoons of liquid for the blades to run properly; I chose cream so it wouldn’t thin out the cauliflower too much.) Add the cream as needed.
  5. Transfer the pureed cauliflower, onion, salt, black pepper, and half the shredded cheese to a large bowl and stir to combine.
  6. Spread the cauliflower mixture in the prepared dish, and sprinkle the remaining cheese and the parsley on top. Bake until warm throughout and the cheese is melted, about 15 to 20 minutes. (If you want, you can run the gratin under the broiler for a couple minutes to brown, but stay with it!)
  7. Serve hot.

Recipe Notes

If you prefer your mashed veggies with a bit of texture, just skip the pureeing step and mash the cauliflower by hand with a potato masher, which makes this dish come together even faster and saves you the work of cleaning the blender or food processor. Either way, this dish is sure to be a hit.

Recipe by Faith Gorsky, www.AnEdibleMosaic.com