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Lilly’s Table

 
 
Mushroom Stuffed Artichokes
© 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 Mushroom Stuffed Artichokes with Cauliflower Blue Gratin, the Week of April 12, 2015.
View the 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.