Cauliflower and goat cheese gratin with arugula-almond salad
Gluten-Free, Vegetarian, Soy-Free
40 – 50 Minutes
Cauliflower becomes an almost entirely different vegetable when it’s seared in a hot pan or roasted. At the risk of offending ordinary steamed cauliflower, we prefer it with its edges browned and caramelized; the interior tastes somehow more buttery. Those crisp edges are the key to this flavorful gratin. Be sure to let the finished dish rest before serving so that the flavors can meld.
- 1 pound cauliflower
- 1 to 2 shallots
- Peeled fresh garlic
- Fresh thyme
- Gratin spice blend (cinnamon - coriander)
- 1 cup diced tomatoes
- 1 pasture-raised organic egg
- 3 ounces baby arugula
- 2½ ounces goat cheese
- 1 ounce roasted almonds
- 2 teaspoons balsamic vinegar
Prep the cauliflower
- Cut the cauliflower into florets.
Cook the tomatoes
- Peel and chop the shallot.
- Finely chop enough garlic to measure 1½ teaspoons.
- Strip the thyme leaves from the stems; coarsely chop the leaves.
Assemble the gratin
- Lightly butter or oil the baking dish.
- In a small bowl, beat the egg and season with salt.
- Coarsely chop one-fourth of the arugula.
Make the salad
- Coarsely chop the almonds.
Calories: 660, Protein: 22 g, Fiber: 9 g, Total Fat: 51 g, Monounsaturated Fat: 31.5 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 13 g, Cholesterol: 110 mg, Sodium: 800 mg, Carbohydrates: 33 g, Added Sugar: 1 g.
Contains: Milk, Eggs, Tree Nuts