Cauliflower Gratin


Cauliflower Gratin
from Provence the Beautiful Cookbook by Richard Olney

Made by Diane E. for the 2014 CSA Member Appreciation Potluck


  • 1 cauliflower, broken into florets and large florets split in half lengthwise
  • 1/4 cup olive oil
  • salt and freshly ground pepper
  • whole nutmeg
  • 1/2 cup freshly grated Parmesan cheese
  • handful of semidried bread crumbs


  1. Preheat an oven to 400 degrees. Fill a large saucepan with salted water and bring to a boil. Plunge the florets into the boiling water and cook until barely tender (when a knife tip still meets with slight resistance at the stem end of a floret), about 5 minutes. Drain well and toss the florets in a bowl with the olive oil.
  2. Spoon the florets into a gratin dish, arranging them snugly. Sprinkle lightly with salt, grind over some pepper, and scrape over a bit of nutmeg. Sprinkle with the Parmesan and then with the bread crumbs. Dribble over any olive oil remaining in the bowl.
  3. Place in the oven and bake until the surface is nicely colored, about 10 minutes. Serve hot.
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