Creamy Cauliflower Gratin

Name: Creamy Cauliflower Gratin
Yield: 6
Ingredients: 2 cups vegetable or chicken broth; 1 medium head cauliflower, cored and coarsely chopped (about 5 cups); 1 cup plain Greek yogurt (2 percent or full fat); 1 1/2 teaspoons Dijon mustard; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup shredded Gruyère or Fontina cheese (2 to 3 ounces); 1/4 cup grated Parmesan cheese; 3 small shallots, thinly sliced (optional); 2 /3 cup sliced almonds, coarsely chopped

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Almost nothing is more delicious than a bubbling cauliflower gratin, flowing with cream and cheesy goodness. I wanted to keep the homey feel of the dish while lightening it up enough to eat it on a regular basis, so I cooked the cauliflower in broth for flavor and then mashed it with Greek yogurt and a touch of mustard— no cream in sight. To achieve a crisp crust without weighing the gratin down with bread crumbs, try chopped sliced almonds. Gratin recipes often call for cups and cups of cheese, but by using the highly flavorful combination of Gruyère and Parmesan, I have kept the quantity reasonable.

SERVING SIZE

INGREDIENTS

2 cups vegetable or chicken broth

1 medium head cauliflower, cored and coarsely chopped (about 5 cups)

1 cup plain Greek yogurt (2 percent or full fat)

1 1/2 teaspoons Dijon mustard

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup shredded Gruyère or Fontina cheese (2 to 3 ounces)

1/4 cup grated Parmesan cheese

3 small shallots, thinly sliced (optional)

2 /3 cup sliced almonds, coarsely chopped

Almost nothing is more delicious than a bubbling cauliflower gratin, flowing with cream and cheesy goodness. I wanted to keep the homey feel of the dish while lightening it up enough to eat it on a regular basis, so I cooked the cauliflower in broth for flavor and then mashed it with Greek yogurt and a touch of mustard— no cream in sight. To achieve a crisp crust without weighing the gratin down with bread crumbs, try chopped sliced almonds. Gratin recipes often call for cups and cups of cheese, but by using the highly flavorful combination of Gruyère and Parmesan, I have kept the quantity reasonable.

INSTRUCTIONS

Preheat the oven to 375°F.

Oil or butter a 12 by 8-inch baking dish.

In a saucepan, combine the broth and cauliflower over medium-high heat and bring to a boil. Turn down the heat to medium-low, cover, and simmer, stirring occasionally, for 10 to 15 minutes, until completely tender. Drain the cauliflower well in a colander and return it to the pot.

Add the yogurt, mustard, salt, and pepper to the cauliflower and coarsely mash the mixture with a potato masher or a fork. (For a smoother puree, use a handheld mixer.) Transfer the mashed cauliflower to the prepared baking dish. Scatter the cheeses and shallots evenly over the cauliflower. (You can prepare the dish to this point up to a day ahead. Cover and refrigerate until ready to bake, then add 10 to 15 minutes to the baking time.) Sprinkle the nuts evenly over the top.

Bake the gratin for about 25 minutes, until the top is golden. Serve hot.

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