Baked Cauliflower with Spinach and Cheese

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Baked Cauliflower with Spinach and Cheese

A comforting baked cauliflower and spinach gratin topped with a creamy cheese sauce and golden breadcrumbs. Perfect as a vegetarian main or hearty side dish.

Course Side Dish, Tasty Sides & Vegetables

Cuisine German

Keyword baked cauliflower, cauliflower gratin, spinach casserole, vegetarian bake, cheesy cauliflower

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Calories 349kcal

Ingredients

Salt
1 large cauliflower
75 g shallots
4 tbsp butter
2 tbsp plain flour
250 ml milk
Freshly grated nutmeg
A few drops of lemon juice
500 g fresh spinach
Black pepper
2 tbsp breadcrumbs
100 g grated Emmental cheese

Instructions

Clean and wash the cauliflower, cut into florets and cook in boiling salted water for about 8 minutes. Lift out with a slotted spoon, briefly refresh in cold water, and drain well. Keep 500 ml of the cooking water.
Peel and finely dice the shallots. Sauté them in 2 tbsp of hot butter until soft and translucent. Sprinkle in the flour and stir well.
Gradually stir in 250 ml of the reserved cooking water and let simmer for a few minutes. Add the milk while stirring. Let the sauce thicken gently over low heat, stirring occasionally. Season with salt, pepper, nutmeg and lemon juice.
Preheat the oven to 200°C (fan 180°C). Wash, trim, and drain the spinach. Place in a pan, cover, and let it wilt for a few minutes over medium heat. Add 2 tbsp butter and season with salt, pepper, and nutmeg.
Grease a baking dish. Spread the drained spinach and cauliflower evenly inside. Pour the sauce over the vegetables. Sprinkle with breadcrumbs and grated Emmental. Bake for 30 minutes until golden.

Notes

Grandma’s Tip:
This gratin also works wonderfully with sliced cooked potatoes layered in the dish before adding the spinach, cauliflower, and cheese sauce.

Nutrition