Baked cauliflower au gratin with curry. Easy, simple and delicious cooking recipe

Baked cauliflower au gratin with curry.  Easy, simple and delicious cooking recipe

Cauliflower with bechamel is a well-known dish and one of our favorites, but if you are looking for a different alternative, this curry gratin recipe has the ballots to stay in your recipe book forever. Accompanied by another seasonal vegetable such as kohlrabi, which also scores points in the oven, this recipe is very simple and allows many variations to suit individual tastes.

Taking this original elaboration as inspiration, we have used light lactose-free cooking cream instead of coconut milk because that’s what we had at home, adding a little grated Parmesan before baking. Instead of mixing the sauce in the middle of baking, we have preferred to keep a kind of double layer, and the result has been a success. That said, you can proceed at home as you please, even adding a lot more specialty cheese for gratin or using a vegan alternative.

Preheat the oven to 180ºC with air, if you have one. Cut the cauliflower into bite-sized florets, leaving a few jagged or larger pieces to play with the textures, and wash and drain. Steam, in boiling water or in the microwave, just about 8-10 minutes, leaving it crisp.

Empty the tomato pot into a baking dish. Add all the spices, the brewer’s yeast, the grated fresh ginger and a little salt and ground pepper. Mix well and add the drained cauliflower. Wash the kohlrabi, peel lightly and cut into small dowels or cubes. Incorporate and stir.

Mix apart the cream or coconut milk with the yeast, season and add more spices if desired. Cover the vegetables with this mixture, add more pepper and grated Parmesan cheese to taste.

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Bake at medium height for 15-20 minutes, until the vegetables are tender but not too soft; add more cheese (optional) and level up by activating the grill or with the power at maximum to gratinate briefly. Watch well that it does not burn.


With what to accompany the cauliflower gratin with kohlrabi and curry

It’s a so tasty and succulent dish which, honestly, is a joy to enjoy alone. As complements, toasted peanuts, a little zest and / or lemon juice, and chopped fresh coriander or parsley add flavor and texture. This gratin cauliflower can also be a first dish on any menu, or a garnish for meat and fish.

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