Cool-season vegetables are rich in vitamins and minerals, which help our bodies fight seasonal illnesses. Cauliflower is one of the winter superfoods. It is rich in vitamins such as C, K, A, and B6. It also holds a lot of minerals, like Potassium, Magnesium, and Manganese.
Contrary to the common thought that potatoes have no nutritional value other than carbs, they are loaded with vitamins and minerals, especially if consumed with their skin.
However, the way of cooking may destroy most of these nutrients. This cauliflower potato Gratin is a healthier version of a traditional one that calls for frying.
This gratin is similar to a crust-less quiche. It does not use butter -flour-based béchamel sauce; instead, it uses an egg-based mix. It does not require many ingredients either. All you need are potatoes, cauliflower, ground beef, eggs, and some simple seasoning and herbs.
Start with a base of potatoes cut into thin slices and seasoned. Arrange them on a greased casserole dish, then bake at high temperatures for twenty minutes.
In the meantime, clean the cauliflower and cut it into bite-size pieces. Then, cook them partially on a steamer. You can also roast them in the oven for fifteen minutes.
In a sauté pan, cook the diced onions and ground beef. I also recommend using a lot of garlic and parsley to enhance the flavor without forgetting the salt and pepper.
After twenty minutes, get the potatoes out and place the cauliflower and the meat over it.
Whisk five eggs, chopped parsley, garlic powder, salt, and pepper in a bowl. Add a splash of heavy cream for extra richness. Then pour it over the vegetables.
Transfer to a preheated oven to bake for about twenty to thirty minutes. It should come out firm but not dry.
This dish is excellent as a main dish with a side of a salad. You can also omit the meat and have it as a side dish with roasted chicken or roast grilled meat.
Cauliflower & Potato Gratin
- 1 1/2 lb potatoes
- 1 medium head of cauliflower
- 1 lb ground beef
- 5 eggs
- 1 cup heavy cream
- 1 parsley bunch, chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 3 garlic cloves, crushed.
- Preheat oven at 425F (200C)
- Slice the potatoes thin. A maindolin makes the job eaier and faster.
- Grease a casserole dish, lay the potatoes evenly, and season with salt and pepper.
- Transfer to the oven and bake for 20 minutes.
- Cut the cauliflower into bite-sized pieces. Then precook them by steaming for five minutes.
- Saute the ground beef with garlic until cooked. Turn off the stove, add the parsley, and season with salt and pepper.
- In a bowl, whisk the eggs with the cream.
- Get the potatoes out. Lay the meat and cauliflower on top of them, then pour the eggs evenly.
- Take back to the oven and bake for 15 minutes, or until set.