Umami-rich miso and garlic-roasted cauliflower gratin topped with a parmesan oat and flax crust, studded with pomegranate and fresh sage. A fancified, plant-powered dish with layers of savory, earthy flavor. Is it frowned upon to eat an entire vegetable gratin in one day?
I’m asking for a friend.This gratin has me fifty shades of excited for Thanksgiving. In a recent conversation with my mom, I proposed the idea of “breathing new life” into our Thanksgiving spread this year. Considering my family is very traditional when it comes to holidays, she was quick to voice her reservations. I typically only introduce one new dish at a time for our holiday meals. That way, if it’s a flop (meaning I’m the only one that likes it), we still have 5 or 6 other tried-and-true staples to appease everyone.
Last year, I made a green bean casserole from scratch. It literally took hours. Everyone preferred the Campbell’s version.
The year before, I made a bourbon-spiced sweet potato casserole with spicy pecans. Everyone preferred the one drowning in marshmallows.
The year before that, I made a delicious orange-tarragon cranberry sauce with fresh cranberries. Anddd you guessed it. They preferred the canned jelly junk instead.
But THIS year, I’m determined to deliver not one, but multiple new dishes that are guaranteed to win over their hearts and taste buds. Enter: this cauliflower gratin!
Miso adds worlds of savory depth, especially combined with roasted garlic, crispy shallots and sage. The cauliflower inherits a buttery-like tenderness when roasted and soaks up the surrounding flavors like a dream.
Instead of using a traditional breadcrumb topping, I opted for a crust made of ground oats, flaxseeds, parmesan, olive oil and dried herbs. It acquired an incredible warm, toasty flavor and coveted crisp-crunchy texture. It only takes one all-encompassing bite to make you believe in vegetable miracles. NO. JOKE.I hope you’ll join me in celebrating new, flavor-forward dishes this holiday season with friends and family! I promise you’ll receive rave reviews for this gorgeous gratin.
And as always, be sure to tag #dishingouthealth so I can gawk over your beautiful recreations!
- 1 medium-sized head of cauliflower, rinsed and chopped into bite-sized florets
- 1 shallot, diced
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp shiro (rice) miso, "white miso"
- 1 tsp herbs de provence
- ½ tsp coriander
- Juice of ½ lemon
- ¼ tsp sea salt
- ¼ tsp black pepper
- **Oat Crust**
- ⅔ cup old-fashioned oats
- 2 tbsp ground flax
- ¼ cup freshly grated parmesan cheese
- 1 tbsp extra virgin olive oil
- ½ tsp herbs de provence
- ¼ tsp sea salt
- Cooking spray
- Optional topping: sage or thyme, pomegranate seeds
- Preheat oven to 425 degrees F. Coat a gratin dish with non-stick spray.
- In a small bowl, add 3 tbsp olive oil, miso, 1 tsp herbs de provence, coriander, lemon juice, sea salt and black pepper. Stir with a whisk to combine.
- Place rinsed/chopped cauliflower in a large bowl. Add miso mixture and toss to coat cauliflower. Pour cauliflower into gratin dish. Cover and bake for 40 minutes.
- In the meantime, prepare oat crust by adding oats to a food processor and pulsing until ground. Avoid blending to the point where they turn into flour. You want them to still have some texture.
- Pour ground oats into a bowl and add remaining crust ingredients (flax, cheese, oil, herbs and salt). Spread evenly over roasted cauliflower. Coat the top with nonstick spray. Place back in the oven and bake, uncovered, for 15 minutes. Turn the broiler to HIGH during the final two minutes to acquire a golden crust. Top with pomegranates and fresh sage (optional) and serve.
Join the Conversation:
What are you looking forward to cooking (or baking!) this holiday season?