Cauliflower Gratin

Cooking Time: 25-28 min    Servings: 4

Products needed:

Tuscan Herb Infused Olive Oil


2 lbs of cauliflower, broken into florets
3 tablespoons Tuscan Herb Olive Oil
sea salt
fresh ground pepper
6 oz fresh goat cheese
1 garlic clove, shoot removed and cut in half
5 tablespoons lowfat milk
¼ cup dried breadcrumbs


  1. Get a 2 quart gratin dish and oil it up while pre-heating oven to 450 degrees.
  2. Bring water to boil and place cauliflower in steaming basket about one inch above the waterline.
  3. Place cover over basket and allow to steam for one minute.
  4. After one minute, allow steam to escape for 15 seconds by lifting the lid.
  5. Replace cover and stead for an additional 6-8 minutes, cauliflower will be tender.
  6. Remove from steaming dish and run under cold water, pat dry with paper towels, and then place in gratin dish.
  7. Add an ample amount of salt and pepper and then toss with Tuscan Herb Olive Oil.
  8. Evenly spread in dish. In a mortar, place garlic and 1/4teaspoon of salt, use pestle to mash into paste.
  9. Move over to food processor and combine with goat cheese and milk and blend until smooth.
  10. Add pepper to taste.
  11. When complete, spread mixture evenly across the top of the cauliflower.
  12. When you are ready to place gratin in the over, sprinkle with breadcrumbs and then drizzle the remainder of the olive oil on top.
  13. Place in over and bake for 15-20 minutes.
  14. You should see a light brown color and dish should be sizzling.
  15. Serve immediately.
  16. Yield: Serves 4