Ina Garten has some great recipes, including one for cauliflower toasts. However, in an attempt to eat more veggies and less bread, I made this into a lightened cauliflower gratin. And, the second time I made it–because it was quite popular in my house–I modified even further to use just one pan and double the output. (The photos are from the first go around–same concept, but sheet pan was way better.)
Here’s what you need:
2 heads cauliflower
2 tablespoons olive oil
salt and pepper
3 ounces mascarpone cheese
6 ounces sour cream
bunch of chives, chopped
freshly ground nutmeg (or 1/2 tsp ground)
4 ounces havarti cheese, or gruyere, or provolone, shredded or chopped up
optional: 2 slices turkey bacon, thinly sliced
Here’s what you do:
1. Preheat the oven to 425 degrees.
2. Place the cauliflower upside down on the cutting board and cut out the thick stem. Wash thoroughly. Cut into 1-2 inch florets. Repeat with the second head of cauliflower.
3. Place the cauliflower on a sheet pan, and toss with olive oil, salt and pepper.
4. Roast the cauliflower for 20-40 minutes, flipping at 15 minute intervals, until browned (at least on one side) and softened.
5. Remove the sheet pan from the oven, and switch the oven to broil.
6. Directly on the sheet pan, toss the cauliflower with the chives, mascarpone, sour cream, nutmeg, and 1/3 of the cheese.
7. Top with the rest of the cheese (and the bacon, if using).
8. Place the sheet pan back in the oven, very close to the broiler, turning and checking ever minute or two until the cheese is bubbly and hot.