Mashed potatoes… you gotta have that right? Well what if you served a creamy, comforting, delicious and beyond easy to make side dish that no one would hardly believe wasn’t mashed potatoes? This recipe pleases every time and your kids are gonna love it too! Save time this Thanksgiving and the task of peeling a million potatoes. Now peeling, no fuss, this recipe uses the whole cauliflower including the stem… nothing goes to waste. You can make two different recipes using one head of cauliflower because the topping calls for cauliflower “rice” that we turn into our crumb topping… served on it’s on it’s another great side dish to soak up all that gravy!
Here we go…
CAULIFLOWER GRATIN RECIPE
2 cups of milk or half & half, coconut milk or whatever you have
1 cup grated cheese, can be swiss, cheddar, or gruyere
1 handful of grated parmesan cheese
1 handful of chopped flat leaf / Italian parsley
2 cups of cauliflower “rice”
Take each head of cauliflower and clean of all leaves from the bottom.
Cut off all of the cauliflower florets and dice the stalk and place all in a pot of boiling, salted water. Once fork tender (approx 15-20 minutes), drain cauliflower in colander.
Add cauliflower to a food processor a little at a time, trying not to crowd the container. It’s ok to do this in batches.
Add milk mixture, cheese, salt and pepper, to the cauliflower. If you’re doing this in batches add a little of each ingredient so that each batch has an even amount.
Pulse mixture until it becomes creamy and silky. Add this mixture to a greased (with butter or olive oil) deep dish or baking tray (something you would use to make a casserole), smooth out the top with the back of a spoon.
*Add cauliflower rice crumbles on top, spread evenly.
*CAULIFLOWER RICE RECIPE & CRUMB TOPPING
2 cups cauliflower rice
¾ -1 cup bread crumbs
¼ cup parmesan cheese
¼ cup chopped fresh parsley
3 heaping tablespoons olive oil
Take some of the raw cauliflower and begin shaving it with a very sharp knife, making repetitive motions along the entire body of the cauliflower until little pellets start to fall from it. These pellets begin to look like rice or grain. You can make it easy on yourself by adding the raw florets to the food processor and pulse until these “grains” start to form. VIOLA! CAULIFLOWER RICE!
*if you want to serve cauliflower rice as another side dish… Sauté the ‘grains’ in a drizzle of olive oil, add a sprinkle of salt to taste and a ¼- ½ cup of water to the pan until the rice becomes fluffy… season to taste.
In a bowl add 2 cups cauliflower rice, parmesan cheese, breadcrumbs, parsley, and olive oil. Mix well with your hands until everything is incorporated and the mixture is “crumby”. Add olive oil… if it’s too dry or add more olive oil or more bread crumbs if it’s too loose. Add these “crumbs” to the top of your casserole dish.
Place casserole dish into a 450° oven and bake for approx 15-20 minutes until the edges begin to brow and little bubbles form, letting you know that the center is nice and hot and your gratin is ready to serve… I double promise you, this is a TOTAL crowd pleaser… plus no one will hardly believe you… ALL this from cauliflower??!! Super light and delicious! From my kitchen to yours have a Happy & Healthy Thanksgiving Day! xoxo
I invite you to watch That’s Fresh Cauliflower Gratin video… and try out other recipes from That’s Fresh… lot’s of side dish inspiration! Enjoy!