It’s everywhere. Cauliflower is the darling of the vegetable world, with all manner of recipes circulating that encourage us to dive in.
Cauliflower rice, anyone?
But before cauliflower became everyone’s favorite sneaky carb substitute, it was already an entrenched part of global cooking. The French know their way around cauliflower better than anyone, and cauliflower prepared in the Indian tandoori style is luscious and amazing.
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One of my favorite ways to prepare cauliflower is in a simple gratin made creamy and elegant with Greek yogurt and goat cheese. The secret is to steam the cauliflower in advance and break it up into tiny pieces with a mixer. Topped with homemade breadcrumbs and baked, it’s an easy side dish that’s perfect for fall.
Creamy Cauliflower Gratin
Servings: 4-6
1 head cauliflower, washed, trimmed and broken into florets
½ cup Greek yogurt
1/3 cup softened goat cheese or Boursin
¼ cup fresh lemon juice
1 teaspoon salt
Several turns fresh cracked black pepper
1 tablespoon chopped fresh thyme
1½ cups breadcrumbs
Butter for dotting the gratin’s surface
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Heat an oven to 350 degrees. Steam the cauliflower florets until tender. Drain. Transfer to large bowl and beat with a mixer until it is broken up into small pieces. (The mixture is not intended to be smooth.) Add the next six ingredients and combine well. Spread into a prepared baking dish and top with the breadcrumbs.
Dot the surface with thin pats of butter and bake for 25 minutes, or until browned on the top and heated through.
Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.