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Lilly’s Table

 
 
Balsamic Strawberry & Asparagus Salad
Baked Potato
© Lillys-Table.com Photo of Blue Cheese Cauliflower Gratin
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Blue Cheese Cauliflower Gratin

from Blue Cheese & Cauliflower over Baked Potatoes with Strawberry Asparagus Salad, the Week of June 17, 2012.
View the previous or next recipe for this meal.

Cauliflower is the perfect vehicle for a creamy-yogurt blue cheese sauce that is baked into a delightful gratin. The blue cheese flavor has a bit of bite against the otherwise light dish.

Ingredients

  • 1 lb cauliflower, cut into small pieces
  • 1 tablespoon olive oil
  • ¾ cup greek yogurt, or strained yogurt
  • 1 lemon, juice & zest
  • 4 ounces blue cheese, crumbled, more to taste
  • ½ teaspoon salt
  • 1 pinch black pepper, to taste

Serving Size: 2 People

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Preparation Instructions

Heat the oven to 400.

Spread the bite-sized pieces on a baking sheet and toss with the olive oil, salt & pepper.

Bake for 15-20 minutes until tender to the bite.

Whisk together the yogurt, lemon juice & zest, and blue cheese.

When the cauliflower is done, toss with half of the yogurt sauce. Scoop into a baking dish and finish with the remaining yogurt sauce. Sprinkle a bit of salt & pepper and even a touch more blue cheese on top.

Bake for 10-15 minutes until bubbly and slightly golden.