Looking for a holiday side dish? This cauliflower gratin smothered in cheese checks both boxes of 1) a relatively healthy dish with lots of vegetables (and a decent amount of protein) and 2) comfort food. It bridges the gap between those who want all the veggies and those who generally stay away from them. I’ve adapted this from @alisonroman @nytimescooking by adding spinach, more leeks, and some greek yogurt instead of heavy cream.
Bonus Perks: It’s super simple, in one dish, and only a handful of ingredients.
Super Cheesy Cauliflower Gratin
Adapted from NY Times
1 head cauliflower (2 pounds), chopped into florets
2 leeks, diced
1/4 cup whole milk
1/2 cup siggis plain 4%
1 1/2 cups (6 ounces) shredded gruyere, white cheddar or mozzarella (choose one or do a mix)
2 cups spinach (you could also use a large handful of frozen cooked spinach if wanting to simplify)
3 tablespoons olive oil
Sauce spinach until wilted. To do this, place a large pan over medium heat, coat with olive oil (about 1-2 tablespoons), and add in spinach. Saute until wilted. Set aside too cool slightly.
Preheat oven to 425. Place cauliflower and leeks in a 2-quart baking dish. Drizzle a tablespoon or so of olive over cauliflower and toss to coat cauliflower in oil. Add in yogurt and toss to coat as evenly as possible. Add in cooked spinach and spread out cauliflower, spinach and leeks into an even layer. Pour milk over and then cover with cheese.
Cover dish with foil and bake until cauliflower is tender, about 15 minutes. Remove foil and continue to bake until milk has completely reduced and top is slightly browned, about 40 minutes.