Two of my girlfriends came over last-minute for dinner the other day, both on vegetarian and gluten free diets. I admit they caught me off guard, so I kind of threw some things together. I had a head of cauliflower, some frozen spinach and a bunch of leftover cheese. I turned these basic ingredients into a gratin, which turned out to be excellent and easy to make, so I had to share it with you (with a few adjustments).
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Cauliflower gratin
2014-04-01 23:04:25
Serves 6
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Nutrition Facts
Serving Size
207g
Servings
6
Amount Per Serving
Calories 219
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 127mg
42%
Sodium 530mg
22%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
11%
Sugars 4g
Protein 16g
Vitamin A
115%
Vitamin C
46%
Calcium
30%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Main ingredients
- • 1 onion, cut in half and sliced
- • 1 tablespoon olive oil
- • 3 eggs
- • 1 cup shredded mozzarella cheese + a little extra to top the gratin
- • ¾ cup feta cheese, chopped
- • ¾ cup of cottage cheese
- • 10 oz. (275 grams) frozen spinach, defrosted
- • Salt and pepper
- • ½ head of cauliflower, cut into smaller florets
Garnish Ingredients
- • Chopped chives
- • Shredded Parmesan cheese
Instructions
- 1. Sauté the onions on a pan over medium-high heat until browned. Set aside.
- 2. Whisk the eggs in a bowl, and then mix in the shredded cheese, feta cheese, cottage cheese, salt and pepper.
- 3. Mix in the spinach and sautéed onions, and pour the mixture into a baking pan (I used a 10-inch [25 cm] quiche pan).
- 4. Place the florets, stalks down, into the egg mixture until you have covered the surface with cauliflower. Sprinkle a little extra cheese on the top and bake it in the oven at 350°F (275°C) for about 40 min. or until the surface is browned and the egg mixture is cooked.
- 5. Sprinkle with Parmesan cheese and garnish with chives.
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