Cauliflower and Spinach Gratin Recipe

Name: Cauliflower and Spinach Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower (about 2 3/4 lbs.),cut into small florets; 10 oz. fresh spinach, stemmed and rinsed well; 2 slices whole-wheat bread, crusts trimmed and discarded, bread torn into large pieces; 1 Tbs. olive oil; 12 oz. low-fat soft or firm silken tofu (1 1/2 cups); ⅓ cup Dijon mustard; 1/2 tsp. salt; 1/2 tsp. freshly ground pepper; Pinch of cayenne pepper; 3/4 cup freshly grated Parmesan cheese (3 oz.)

Servings: persons

1 large head cauliflower (about 2 3/4 lbs.),cut into small florets
10 oz. fresh spinach, stemmed and rinsed well
2 slices whole-wheat bread, crusts trimmed and discarded, bread torn into large pieces
1 Tbs. olive oil
12 oz. low-fat soft or firm silken tofu (1 1/2 cups)
⅓ cup Dijon mustard
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Pinch of cayenne pepper
3/4 cup freshly grated Parmesan cheese (3 oz.)

1
Preheat oven to 375F.
2
Coat shallow 2-quart gratin or baking dish (approximately 11 1/2 x 8 inches) with cooking spray.
3
Bring large pot of lightly salted water to a boil.
4
Add cauliflower and cook until tender, 7 to 9 minutes.
5
Drain, rinse under cold running water and drain again.
6
Set aside.
7
In same pot over medium-high heat, cook spinach with just rinsing water clinging to leaves, stirring often, just until wilted, 3 to 5 minutes.
8
Drain, rinse under cold running water and drain again.
9
Press out excess water.
10
Set aside.
11
In food processor, process bread until coarse crumbs form.
12
Transfer to small bowl.
13
Add oil and toss to coat; set aside.
14
In food processor, combine tofu, mustard, salt, pepper and cayenne and process until smooth and creamy.
15
Add Parmesan and pulse just until mixed in.
16
Scrape into large bowl.
17
Add cauliflower and spinach; stir with a rubber spatula to coat with sauce.
18
Scrape vegetable mixture into prepared gratin dish, distributing evenly.
19
Sprinkle reserved bread crumb mixture evenly over top.
20
Bake until gratin is heated through and top is golden brown, 35 to 45 minutes.
21
Serve hot.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large head cauliflower (about 2 3/4 lbs.),cut into small florets, 10 oz. fresh spinach, stemmed and rinsed well, 2 slices whole-wheat bread, crusts trimmed and discarded, bread torn into large pieces, 1 Tbs. olive oil, and more.

Yes, Cauliflower and Spinach Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower and Spinach Gratin

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