Rustic Cauliflower and Tomato Gratin

A cauliflower and tomato gratin topped with breadcrumbs, cheese, and chopped parsley in a small casserole dish.

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5 from 14 votes

Rustic Cauliflower and Tomato Gratin

Comforting gratin of cauliflower, tomatoes, spinach and tufu in a yogurt-curry sauce, topped with breadcrumbs.

Prep Time15

Cook Time30

Total Time45

Course: Vegetarian Dinner

Cuisine: American

Keyword: cauliflower gratin, tomato gratin

Servings:

Calories: 353.8kcal

Author: Susan Pridmore

Equipment

Chef's knife
Large mixing bowl
Large skillet
tongs
small mixing bowl
Rubber spatula
8" X 8" baking pan

Ingredients

1 small head of cauliflower about 4 cups when cut into medium sized florets
½ cup thinly sliced shallots about 1 large or 2 smaller shallots
2 tablespoons extra virgin olive oil
½ teaspoon smoked paprika
2 cups baby spinach
1 cup plain yogurt
½ cup semi-soft tofu, drained chopped, if needed
1 cup grated cheddar cheese divided
2 teaspoons curry powder
¾ teaspoon kosher salt or ½ teaspoon table salt
2 large tomatoes divided
½ cup browned butter breadcrumbs

Instructions

Preheat the oven to 375˚ F.
Prep. First, slice the leaves from the bottom of the cauliflower stem. Next, turn the cauliflower head upside down, and slice off the florets. Cut any larger ones in half. You should end up with around 4 cups of florets.
Cut the shallots in half and remove the root. Peel off their outer papery skins, and thinly slice them lengthwise until you have ½ cup.
Using a large mixing bowl, toss the cauliflower florets and shallots in the olive oil and paprika.
Sauté. Heat a large skillet over medium heat, and when hot, add the cauliflower and shallots, along with any excess oil in the large mixing bowl. Sauté until browned, about 10 minutes. Toss them occasionally, using tongs.
Add the spinach and lightly toss with the cauliflower until wilted.
Make the sauce. In a small bowl, combine the yogurt, tofu, ½ cup of the cheddar cheese, and curry powder in a large bowl. Mix to thoroughly combine using a rubber spatula.
Dice one of the tomatoes, and gently mix in.
Combine in baking dish. Arrange the cauliflower, shallots and spinach in the bottom of an 8" X 8" baking dish. Pour the sauce over the top, and gently tuck in around the veggies using a spatula.
Slice the other tomato. Arrange the slices over the casserole, and top with the breadcrumbs.
Bake. Cover the casserole with foil, and bake for 20 minutes, or until starting to bubble. Remove the gratin from the oven and sprinkle the rest of the cheddar cheese over the top. Return the gratin to the oven and bake for another 10 minutes.
Serve. Serve warm, with a sprinkling of chopped cilantro or parsley over the top.

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