Best 6 Cauliflower Gratin Wiht Tomatoes And Feta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary symphony of flavors with our delightful Cauliflower Gratin recipes, a symphony of cheese, tomatoes, and feta. This delectable dish is a vegetarian's delight, offering a symphony of roasted cauliflower florets enveloped in a creamy, flavorful sauce, topped with a medley of juicy tomatoes and tangy feta cheese. Each bite is an explosion of textures and tastes that will leave you craving more. Discover the versatility of cauliflower gratin with our collection of recipes, ranging from classic gratins to innovative variations featuring unique ingredients and cooking techniques. Embark on a culinary journey and elevate your taste buds with these satisfying and wholesome Cauliflower Gratin recipes.

Here are our top 6 tried and tested recipes!

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC



Spiced Roasted Cauliflower With Feta and Garlic image

Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.

Provided by Alison Roman

Categories     weekday, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 small head cauliflower
6 garlic cloves, smashed
3 tablespoons olive oil, plus more for serving
2 teaspoons fennel or cumin seed
1 teaspoon ground turmeric
Pinch of red-pepper flakes
Kosher salt and ground pepper
1 ounce feta cheese, sliced or crumbled
¼ cup parsley, tender leaves and stems, coarsely chopped
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

Steps:

  • Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
  • Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
  • Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
  • Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams

CAULIFLOWER BAKED WITH TOMATOES AND FETA



Cauliflower baked with Tomatoes and Feta image

Make and share this Cauliflower baked with Tomatoes and Feta recipe from Food.com.

Provided by Evie3234

Categories     Cauliflower

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 onion, sliced
2 cloves garlic, crushed
6 tomatoes, seeded and chopped
1 pinch ground cinnamon
1 -2 teaspoon dried oregano
salt
freshly ground black pepper
1 large cauliflower, cut in to florets
1 tablespoon lemon juice
3 ounces feta cheese, crumbled

Steps:

  • Heat 2 Tbsp olive oil in a heavy based fry pan and saute the onion and garlic for 3-4 minutes, or until the onion has softened.
  • Add the tomatoes, cinnamon and oregano and season with the salt and pepper.
  • Stir then simmer covered for 5 minutes.
  • Preheat oven to 375F degrees.
  • Add cauliflower to the tomato mixture, cover and simmer for a further 10 minutes, or until cauliflower is just tender.
  • Remove from heat.
  • Transfer mixture to a large shallow dish and drizzle over the remaining 1 Tbsp olive oil.
  • Sprinkle over the lemon juice and crumbled feta.
  • Bake for 40 minutes or until the cauli is soft and cheese has melted.

Nutrition Facts : Calories 249.6, Fat 15.9, SaturatedFat 5, Cholesterol 20.1, Sodium 325.9, Carbohydrate 22.1, Fiber 7, Sugar 11.1, Protein 9.3

EASY CAULIFLOWER GRATIN



Easy Cauliflower Gratin image

With all the richness of a traditional potato gratin, this vegetable rendition is just as satisfying, but it's healthier.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h5m

Number Of Ingredients 8

3 slices white sandwich bread, torn into large pieces
2 tablespoons grated Parmesan cheese
3 tablespoons butter
1/3 cup all-purpose flour
2 cups milk
1 head cauliflower (about 2 pounds), cored and cut into small florets
Coarse salt and ground pepper
4 ounces Gruyere cheese, grated (1 cup)

Steps:

  • Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
  • In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
  • Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
  • Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.

CAULIFLOWER AU GRATIN



Cauliflower Au Gratin image

Cheesy cauliflower.

Provided by Amy Woessner

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8

1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  • Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  • Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 10.6 g, Cholesterol 43.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 249.4 mg, Sugar 4.9 g

KOUNOUPITHI (BAKED CAULIFLOWER WITH FETA AND TOMATO SAUCE)



Kounoupithi (Baked Cauliflower With Feta and Tomato Sauce) image

Make and share this Kounoupithi (Baked Cauliflower With Feta and Tomato Sauce) recipe from Food.com.

Provided by COOKGIRl

Categories     Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil
3 garlic cloves, minced
1 large yellow onion, chopped
30 ounces Italian plum tomatoes
1 bay leaf
2 teaspoons dried Greek oregano
2 inches cinnamon sticks
salt
fresh ground black pepper
1 large head cauliflower
1 tablespoon fresh lemon juice
5 ounces feta cheese

Steps:

  • Preheat oven to 375 degrees.
  • In a saute pan, gently cook the garlic and onion in half of the olive oil until soft. Add the tomatoes, herbs, spice and seasonings. Cover pan and simmer 5 minutes.
  • Cut up the cauliflower into florets and stir into the tomato sauce mixture. Cover pan and cook another 10 minutes.
  • Transfer the mixture into a shallow, ovenproof dish, and drizzle with the remaining olive oil and the lemon juice.
  • Grate the feta cheese on the top and garnish with black pepper.
  • Bake in the preheated oven for approximately 25 minutes.

Nutrition Facts : Calories 332.1, Fat 22.3, SaturatedFat 7.7, Cholesterol 33.4, Sodium 494.8, Carbohydrate 26.4, Fiber 8.8, Sugar 13.9, Protein 12

ROASTED CAULIFLOWER GRATIN WITH TOMATOES AND GOAT CHEESE



Roasted Cauliflower Gratin With Tomatoes and Goat Cheese image

Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 1h20m

Yield Serves 4 to 6

Number Of Ingredients 12

1 medium-size head of cauliflower
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 (14 8/10-ounce) can chopped tomatoes in juice
1/8 teaspoon cinnamon
1/2 teaspoon coriander seeds, lightly toasted and coarsely ground
2 eggs
2 1/2 ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
2 to 3 teaspoon chopped chives

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
  • Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
  • Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
  • Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
  • Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use fresh ingredients. Fresh cauliflower, tomatoes, and feta cheese will give your gratin the best flavor.
  • Season your vegetables well. Don't be afraid to add salt, pepper, and garlic powder to taste.
  • Use a good quality cheese. A sharp cheddar or Gruyère cheese will melt and bubble beautifully.
  • Don't overcook the cauliflower. It should be tender but still have a slight crunch.
  • Serve the gratin hot out of the oven. It's best enjoyed fresh.

Conclusion:

Cauliflower gratin with tomatoes and feta is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to use up leftover cauliflower and tomatoes, and it's also a healthy and vegetarian-friendly meal. With its creamy sauce, cheesy topping, and crispy breadcrumb crust, this gratin is sure to be a hit with everyone who tries it.

Related Topics