Tuesday, September 20, 2011

Cauliflower & Bacon Gratin

I love gratins!  There's something about the crunchy breadcrumbs laying over the cheesy goodness that I can't resist.  This simple, but rich with flavor recipe is sure to become a favorite!  Enjoy!

Cauliflower & Bacon Gratin
adapted from:  food network

1/2 stick (4 tablespoons) unsalted butter
3 slices day-old sourdough bread
3/4 cup heavy cream (or milk & half & half to reduce the fat)
1 teaspoon all-purpose flour
1/4 cup capers, rinsed and drained (optional)
8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces (I use turkey bacon and cook in micro)
1 cup grated Gruyere cheese, divided
Kosher salt and freshly ground black pepper
1 pound cauliflower, trimmed and cut into florets
Olive oil, for drizzling

  • Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.
  • Use food processor to blend the bread until it forms into crumbs.
  • In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 2 to 4 minutes.
  • In a medium bowl, whisk together the cream/milk and flour. Add the capers (if using), bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
  • Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish.  Sprinkle with bread crumbs and the remaining 1/2 cup of cheese.
  • Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.


  1. This looks really yummmy. I'm your newest follower!

  2. This comment has been removed by the author.

  3. It looks delicious! It has cauliflower so it has to be healthy, right?