Login
Create Account
Cauliflower Gratin
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
"Gruyere cheese forms a bubbly golden coating for this delicious pairing of Israeli couscous and cauliflower."
-
Main Ingredient
Cauliflower; Gruyere cheese; Israeli couscous (large grain)
-
Category: Vegetables
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Look for the Israeli couscous in the grains section of supermarkets or ethnic food shops.
-
Posted By: mamakjking
-
Posted On: Jan 17, 2013
Number of Servings:
Ingredients:
- - Butter
- 1 cups - Israeli (large grain) couscous
- 1 heads - Cauliflower, about 3 lb. Leaves and core removed
- 2 cups - 8 oz. Gruyere or sharp white cheddar cheese Shredded
- 3/4 cups - Whipping cream
- 1/3 cups - Reduced-sodium chicken broth
- 2 teaspoons - Fresh thyme Chopped
- 1 teaspoons - Kosher salt
- 1/2 teaspoons - Freshly ground pepper
Directions:
1. Heat oven to 375. Butter a 1 1/2- to 2-qt. casserole or baking dish; set aside. In a large skillet, cook couscous over medium-high heat, stirring often, until golden brown and toasted, about 4 min. Transfer to prepared dish, spreading evenly.
2. Cut cauliflower into small florets. In a 2 1/2-qt. microwave-safe bowl, microwave cauliflower, covered, on 100 percent power (high) 10 minutes. Add 1 1/2 C cheese, cream, broth, thyme, salt and pepper; toss until combined. Spoon cauliflower mixture over couscous in baking dish. Top w/ remaining 1/2 C cheese.
3. Bake until golden brown and bubbly and cauliflower is slightly caramelized, 40 to 45 min.
Comments