Cauliflower Gratin with Feta & Olives Recipe
Comfort food meets health in this delicious cauliflower au gratin recipe. Also featuring feta and olives, you do not want to miss out on this unique side dish!
Potatoes au gratin and scalloped potatoes are similar side dishes, often loaded with melted butter and gobs of cheese sauce. While this cauliflower au gratin recipe lacks those rich ingredients, it might even be better than the original comfort food.
Need some convincing? Hear us out...
Our scalloped cauliflower recipe features Kalamata olives, which bask in a tangy herbed tomato sauce. It is then topped with feta cheese and bread crumbs and baked to absolute perfection! Really, you will not even realize you are nourishing the body with cauliflower!
Still need some convincing? Be sure to give this cauliflower gratin with feta and olives a chance it wildly deserves!
Cauliflower Gratin with Feta & Olives
Nutrition per serving: 134 calories, 9 g fat, 6 g protein, 10 g total carb, 8 g fiber
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
• 1 large cauliflower head, cut into bite-size florets
• 2 Tbsp olive oil
• 1 pound tomatoes, chopped
• 2 cloves garlic, minced
• 1 Tbsp fresh oregano (or 1 teaspoon dried oregano)
• 1 1/2 tsp fresh thyme (or 1/2 teaspoon dried)
• 16 Kalamata olives, pitted and halved
• 2 Tbsp pine nuts, lightly toasted
• 2 Tbsp lemon juice, squeezed from 1 small lemon
• Fresh ground black pepper to taste
• 1 1/2 cup feta cheese, crumbled
• 1/3 cup Greek yogurt, milk or crème fraiche
• 1/4 cup breadcrumbs
• Salt and pepper to taste
1. Steam the cauliflower florets until just tender, about 6 to 8 minutes.
2. Lightly grease 2-quart baking or casserole dish with olive oil or nonstick cooking spray and set aside. Preheat oven to 375° F as well.
3. In a large bowl, combine 1 Tbsp of the olive oil with the tomato, garlic, oregano, and thyme. Season with salt and pepper as desired. It should not be necessary to add much salt, as both the feta cheese and olives will add plenty of saltiness.
4. Stir in the cauliflower, pine nuts, olives, lemon juice, and black pepper. Toss to coat the cauliflower then transfer to the prepared baking dish.
5. In a medium bowl or food processor, mix together the feta cheese and yogurt and mash with a fork. Make sure to leave some decent sized chunks of feta then distribute over the top of the cooked cauliflower.
6. In a small bowl, toss together the breadcrumbs and the remaining tablespoon of olive oil. Sprinkle evenly over the cheese layer.
7. Bake uncovered for about 40 minutes or until the top is lightly browned and the liquid has reduced. Allow to set for about 5 minutes before serving.
Additions & Substitutions for Scalloped Cauliflower
What a unique twist this cauliflower au gratin recipe is already! But likewise feel free to experiment with other flavors and ingredients, as cauliflower is one versatile ingredient.
Nutrition and delicious additions and substitutions may include:
• Swap the toasted pine nuts for toasted slivered almonds or walnuts.
• Fresh out of feta? Use mozzarella cheese, cheddar cheese, or other varieties you have on hand. Top with freshly grated parmesan cheese as desired.
• Ignite flavor with onion or chives. Or, chopped scallion for a sweeter, milder flavor than most onions and are a bit stronger than chives.
• Play around with other herbs and seasonings, including dill, parsley, nutmeg, and red pepper flakes.
• Use gluten-free breadcrumbs for a gluten-free side dish.
• Add other mix-ins, including sautéed mushrooms and broccoli.
All-in-all, follow the recipe to a T or tweak to accommodate flavor preferences and dietary needs!