I’ve been making this recipe for cauliflower and spinach gratin for about 8 years now and everytime I make it the HH always asks me why I don’t make it more often.
Sometimes I make this gratin with gruyere cheese and sometimes parmesan. I think both cheeses are great in this dish. Although the HH prefers it when I make it with the gruyere cheese and I prefer it with the parmesan. 😉
When it’s just the two of us, I make this as a main dish, but when we are feeding a crowd, I like to make it as a side with Mary Berry’s recipe of beef with horseradish cream. People are always excited to see something a little different! I like that I can make the gratin ahead of time and pop it in the oven with the topppings and heat it up before serving.
Everyone always raves about it too! So if you’re looking for something a little different, make this cauliflower spinach gratin. Trust me, your guests will think you spent all day in the kitchen making it.
Home cooking, it really is best when shared with friends.
Have a wonderful day everyone, the sun’s still shining here in Maine!
~Mavis
Cauliflower and Spinach Gratin
Ingredients
1 pat of butter
2 cups chicken broth
1 head cauliflower, chopped
3 ounces spinach {I used frozen}
1 cup sour cream
2 teaspoons Dijon mustard
1 teaspoon sea salt
3/4 teaspoon black pepper
1/2 cup sliced almonds
2 tablespoons onion, minced
1 cup Parmesan cheese, shredded
Instructions
Preheat the oven to 375. Butter a 10″ baking dish and set aside.
In a medium saucepan combine the chicken stock, cauliflower and spinach and bring to a boil. Reduce heat, cover, simmer and cook until the cauliflower is tender {about 10-12 minutes}.
Drain the cauliflower and return it to the saucepan.
Add sour cream, mustard, salt and pepper to the cauliflower and spinach and mash together using a potato masher.
Pour mixture into your prepared dish, top with Parmesan cheese, minced onions and almonds. Bake at 375 for 20 minutes or until golden. Serve warm.
Alice says
Wonder if this would work with frozen kale instead of spinach.
Mavis Butterfield says
Yes it would! 🙂
Diane says
Have you ever tried it with the Parmesan in the green can? I’d love to use the fresh Parmesan but it’s so expensive. Thank you.
Mavis Butterfield says
I have never tried it with Parmesan in the green can. If you try it, let us know.
Heather C. says
Diane,
I often find bagged shredded Parmesan in with the pre-shredded cheddar cheeses at a fraction of the price of buying a wedge to shred. Might be an option?
Peg says
This has nothing to do with today’s post, but I have a question. A few years ago you used a L’Oréal moisturizer for a time. Maybe you still do? Anyway, curious what you think/thought of it?
Mavis Butterfield says
I don’t remember a L’Oréal one. I use Olay Pro Advanced Regenerist Complex Hydrating Moisturizer {Costco often has it on sale}.
JulieP says
This looks like a keeper for Christmas sides I usually make cauliflower broccoli cheese a la Jamie Oliver but it’s quite time consuming. Thanks will try out this week and see how it comes out.
andrea d says
Looks delicious! Can’t wait to try it.