Cauliflower and zucchini gratin

Is it wrong to love someone simply because you return home at midnight from a girls night out, on a cold winters eve, to discover that your other half has thoughtfully left your side of the electric blanket switched on? You can keep your Tiffany’s, Cartier and Harry Winston. It’s the small thoughtful actions that float my boat and whilst diamonds may be a girls best friend, they can’t keep you warm on a chilly evening. (Not like an electric blanket does. Oh, and a Yak of course.)

My way of showing The Yak love, is to cook hearty vegetable dishes that involve cheese. This little recipe is a take on a dish from the excellent ‘The Wholesome Cook’ by Martyna Angeles. It is a smidgen lighter than a heavier cream-based gratin. The sharp cheese, nutty cauliflower and golden crust has ensured that this gratin will be on steady rotation for the remainder of winter.

CAULIFLOWER AND ZUCCHINI GRATIN

WHAT YOU NEED
2 tbl oil (I used grapeseed oil)
300g cauliflower, cut into small florets
3 small zucchini (300g), sliced into 1 cm chunks
Black pepper
Sea salt
1/2 cup milk
100g Comte, Gruyere or Taleggio cheese, diced
1/3 cup breadcrumbs of your choice, I used gluten free sourdough buckwheat crumbs). The original recipe uses almond meal.

HOW YOU DO IT
Preheat oven to 180C and grease a 20 cm gratin dish.
Heat the oil in a medium size frying pan and saute the cauliflower and zucchini over a medium heat for about ten minutes, until they start to colour and soften. Season generously with black pepper and add a big pinch of sea salt.
Add the milk and cheese and stir for one minute until the cheese starts to melt. Check the seasoning then pour into the gratin dish.
Sprinkle with the breadcrumbs or almond meal and bake for 30-40 minutes until golden brown.
Serves 2-4 people.

Cooking Notes: I have added a few pinches of nutmeg before which adds a bit of something nice, also the original recipe uses 3 yellow squash instead of zucchini; Taleggio instead of Comte and states to sprinkle 2 tbl of chopped parsley over the gratin with the breadcrumbs before baking.

Recipe only slightly adapted from The Wholesome Cook by Martyna Angeles, published by Harlequin, October 2015.

Go here for a Cheergerm post about The Wholesome Cook book and a millet and rice puff square

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22 thoughts on “Cauliflower and zucchini gratin

  1. Sounds like a wonderful winter meal. Wouldn’t have thought about using almond meal in something like this, instead of breadcrumbs, it’s an interesting idea though. Have you ever made it as per the original recipe?

  2. Would you believe that my grandchildren love cauliflower? That’s a delicious looking dish you have there Cheery girl. This is certainly the weather for it. As for the other, I think you made the right choice. Even without the electric blanket, a husband is warmer than a diamond. They look like glass to me, anyhow. πŸ™‚

    • Thanks WM. That’s great your grandkids love the c’flower, my lads won’t touch it….hopefully one day! I did have to get my engagement ring fixed recently as it’s an antique and the gold had worn away around the diamonds. When I got it back, I did actually ask if the diamonds were real because…well, what would I know! Ha!

      • An antique ring. Sounds like there’s a story in that. Forget the diamonds. Emeralds and rubies are this girl’s best friend. (Not that I can afford them.) πŸ™‚

  3. We love cauliflower, too. My new favourite way to cook it is as “paleo rice” which is to say it is finely chopped in the food processor and then lightly sauteed with olive oil. I never thought of pairing it with zucchini, though. It looks great and I know I can substitute almond milk for milk. And, as usual, your photography is delicious. The top picture with all the whites and creams offset with the green zucs and brown cutting board is like something from a fashion shoot. Gorgeous.

    • Thanks for your lovely words about the photos Sue. 😊 Cauliflower is just so wonderfully versatile and delicious hey! Almond milk would be tops in this as well. Love cauliflower rice too. Mmmmm….

  4. Sounds to me as if you and the Yak have the perfect thing going on, and you’re right, it’s the small things that matter. Yummy gratin too, cheese makes everything better IMHO

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