Cauliflower, Sage and Cheddar Gratin
With the weather becoming cooler each day, I turn to satisfying dishes to eat. A perfect indulgence on a cold night is a creamy delicious gratin. This is a dish that is effortless, comforting and can be a tasty side dish.
Make this for Thanksgiving, Christmas, on a Sunday with a roast or a salad. Eat the leftovers in your PJs without guilt. I hide the leftovers in the fridge behind the yogurt so Curtis doesn’t find it. That is how much I enjoy this dish.
I know my American friends are prepping for Thanksgiving this Thursday. This would be a great dish to add to your menu for the holiday. You could even make this a day ahead and reheat the day of.
There are also these great side dishes I shared earlier in the fall. Or these recipes for turkey leftovers.
Cauliflower, Sage and Cheddar Gratin
Cauliflower, Sage & Cheddar Gratin
Ingredients
- 3 1/2 cups cauliflower, trimmed, cut into florets and blanched
- 2 cups grated cheddar ( I used mild)
- 1 cup heavy cream
- sea salt and cracked black pepper
- 1.2 cup sage leaves
Instructions
- Preheat the oven to 485°F.
- Place the cauliflower, half of the cheddar, cream, salt and pepper into a large bowl and toss to combine.
- Pour the cauliflower mixture into a ovenproof dish and sprinkle the remaining cheddar over it.
- Cover with parchment paper and aluminum foil, place on a large baking tray and cook for 10 minutes.
- Carefully remove baking paper and foil and cook for a further 8 minutes.
- Top with sage and cook for a further 2 minutes or until golden and bubbling. You can also use the broiler too if needed.
- Serve and enjoy!
I like that you mentioned you hide the leftovers lol I thought I was the only one that does that. This looks really delicious and easy. Plus cheddar makes everything better. Thanks for sharing!
I figured since I cooked the food that I deserve the leftovers at least 🙂
Leslie