Cauliflower Gratin with Garlic and Sage
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Cauliflower Gratin with Garlic and Sage

NUTRITION · PER SERVING70M COOK
CAL 19%·PRO 24%
CARBS 21G23% OF CAL
4G FIBER7G SUGAR10G OTHER
FAT 27G66% OF CAL
11G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cauliflower gratinéed with a creamy sauce, topped with gruyere and parmesan, and optionally bacon or pancetta. Rich but vegetable-forward, it's elegant enough for holiday tables and fits low-carb diets.

sidecasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 medium cauliflower heads (about 10 cups, 20 ounces florets)
  • 2 tablespoons olive oil for drizzling
  • 1/2 teaspoon salt
  • ½ teaspoon pepper
  • ——–
  • 2 Tablespoon olive oil or butter
  • 1 onion, diced or sub 2 fat shallots)
  • 6-8 garlic cloves, rough chopped
  • 2 tablespoons fresh chopped sage (or 2 teaspoons dry sage, or sub rosemary or thyme)
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour (or gf flour)
  • 2 cups milk, hot
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg (fresh grated is nice)
  • ¼ cup grated gruyere cheese- (or mozzarella -plus 3 Tablespoons for the top)
  • ¼ cup grated Parmesan or pecorino
  • ¼ cup crispy bacon bits, or crispy pancetta
  • ¼ cup vegan “bacon bits”
  • bread crumb topping (see notes)
PREP
20M
SODIUM
726MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.