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Cauliflower Gratin

2 pounds of cauliflower, broken into florets

3 T Tuscan Herb Extra virgin Olive Oil
Sea salt

Fresh ground pepper

6-oz goat cheese

1 garlic clove, cut in half

5-tbsp low fat milk

1/4 cup breadcrumbs, dried
~Oil a 2-quart gratin dish while pre-heating oven to 450 degrees
~Bring water to boil and place cauliflower in steaming basket about one inch above the waterline. Place cover over basket and allow to steam for one minute. After one minute, allow steam to escape for 15 seconds by lifting the lid. Replace cover and steam for an additional 6-8 minutes, cauliflower will be tender. Remove from steaming dish and run under cold water, pat dry with paper towels and then place in gratin dish.
~Add an ample amount of salt and pepper and then toss with 2T of Tuscan Herb Olive Oil. Evenly spread in dish.
~Mash garlic and ¼ -tsp of salt into paste. In a food processor, combine garlic with goat cheese and milk and blend until smooth. Add more pepper to taste. ~Spread mixture evenly across the top of the cauliflower.
~Sprinkle with breadcrumbs and then drizzle the remainder of the olive oil on top. ~Place in oven and bake for 15-20 minutes. You should see a light brown color and dish should be sizzling. Serve immediately.

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