- Easy
- 45 min
- 3 serv.
- Now at its best: Cauliflower
A creamy gratin with tender-crisp cauliflower, melted cheese, cream, egg and crunchy pumpkin seeds. Savoury, golden and satisfying enough as a vegetarian main or as a rich side with fish, chicken or salad.
The top comes out of the oven golden and bubbling, with little pockets of cheese between pumpkin seeds and cauliflower florets. Under that crust sits a soft, creamy filling where nutmeg and garlic add just enough warmth without making the dish heavy. The cauliflower stays intentionally tender-crisp, so the gratin does not turn watery and every bite keeps its structure. Pumpkin seeds bring the crunch a classic gratin often lacks: nutty, toasted and firm enough against the creamy sauce. This is comfort food without pastry, pasta or potato — perfect when you want something warm and savoury that still feels balanced with a fresh salad.
- 15
- min prep
- 25
- min cook
- 45
- min total
Ingredients (10)
-
Cauliflower — 500 g cut into small florets -
Grated cheese — 100 g such as mature Gouda, Gruyère or cheddar; choose cheese with halal or vegetarian rennet
Instructions
- 1 Preheat the oven to 200°C top/bottom heat. Lightly grease a small oven dish with butter.
- 2 Cut the cauliflower into small florets. Blanch for 4 minutes in boiling salted water, drain and let steam-dry well for 3 minutes.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 3 days in fridge
Tags & Diet
Allergens: Dairy, Eggs