Would also be excellent with broccoli or broccoli/cauliflower mix.
3 c. chopped cauliflower (or very small florets)
2 Tbsp. chopped green onion or other mild onion
¼ c. plain yogurt, drained in sieve to thicken
½ tsp. Dijon mustard
Salt and pepper
¼ c. firmly packed shredded Swiss or Gruyere cheese
2 Tbsp. grated Parmesan
¼ c. sliced almonds, rough-chopped
Preheat oven to 375°. Grease gratin or baking dish, 8x8 or smaller.
Steam the cauliflower until very tender. In a bowl, combine warm cauliflower with onion, yogurt and mustard. Coarsely mash with a fork and season with salt and pepper. Transfer to baking dish and sprinkle with cheeses and almonds.* Bake until nicely browned, about 20-30 minutes.
*You could make this dish one day in advance –just refrigerate at this point. Add an extra 8-10 minutes to baking time, since it’ll be cold.
Recipe created or adapted by Liz Talley, Urban Graze
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