Spinach and Cauliflower Gratin
Spinach and cauliflower gratin is a baked vegetarian casserole that layers cauliflower florets, fresh spinach, carrot, onion, and garlic into a hearty bake bound with eggs, goat cheese, and miso. You top it with Parmesan and Panko, then bake at 200C for about 25 minutes until golden. It works as a comforting main or a side.
For today’s lunch I was craving something comforting, yet light. At the same time, I had some leftovers in my fridge that I didn’t want to throw out (you know how much I hate food waste!), so I started thinking of dishes in which I could use them.
I had some cauliflower and spinach from our garden, plus carrots, onion, garlic, and goat cheese. An idea quickly popped into my head: why not make a gratin? It is one of the most versatile dishes around, so I threw it all together, topped it with cheese, and baked it until golden. A gratin it was.
This Recipe Works If You Need
- A comforting vegetarian main that still feels light and veg-forward
- A smart way to use up cauliflower, spinach, and odd vegetables before they spoil
- A make-ahead casserole you can bake now and reheat through the week
- A protein-rich side dish to serve alongside patties or a green salad
- A cozy oven bake for a family lunch or dinner without much fuss
Why You’ll Love This Recipe
- Comforting yet light — it satisfies a craving for warm comfort food while keeping vegetables front and center.
- Great texture contrast — the cauliflower and spinach turn soft and creamy inside, while the Parmesan and Panko top bakes crisp and golden.
- Protein-packed — eggs, goat cheese, and Parmesan give the bake real staying power for a meatless meal.
- Endlessly flexible — it is forgiving with whatever vegetables you have on hand, so nothing goes to waste.
- Deep savory flavor — miso paste adds an umami backbone you would not expect from a simple veggie gratin.
- Simple, one-pan-then-bake method — you build everything in a single pan, then transfer and bake.
Ingredient Notes
Cauliflower is the backbone of the dish. This recipe uses frozen florets (1 kg), which are convenient and cook down soft and creamy. You saute them straight from frozen under a lid, so there is no need to thaw first.
Fresh spinach (500 g, roughly chopped) wilts down dramatically once it hits the hot pan, so the big pile shrinks to just the right amount. Add it after the cauliflower and let it cook for about 5 minutes until fully wilted.
Hard goat cheese (200 g, grated) is stirred through the mixture and melts into it, giving the bake its tangy, savory richness. A firm, gratable goat cheese works best here so it distributes evenly.
Eggs (3, beaten) bind everything together so the gratin holds its shape once baked and sliced. Mix them in only after you remove the pan from the heat, so they set in the oven rather than scrambling in the pan.
Miso paste (2 Tbsps) is the secret savory note. It adds deep umami and seasoning that makes a humble veggie gratin taste far more complex.
Panko breadcrumbs (100 g) are mixed into the filling to absorb excess moisture and add body, helping the gratin set rather than turn watery.
Parmesan cheese (4 Tbsps, freshly grated) is sprinkled over the top before baking. It forms the golden, crisp crust that defines a proper gratin.
Aromatics and ghee — onion, garlic, and a chopped carrot build the savory base, all sauteed in 1 Tbsp of ghee. Season with salt and pepper to taste.
Tips
- Cook the frozen cauliflower covered for the full 15 minutes so it softens through before you add the spinach.
- Always remove the pan from the heat before stirring in the beaten eggs, otherwise they will scramble instead of binding the bake.
- Line your casserole pan with parchment paper so the gratin lifts out cleanly for slicing and serving.
- Taste before baking and adjust salt carefully — both the miso and the cheeses are already salty.
- A handful of fresh dill is an excellent addition if you have it on hand.
Substitutions and Variations
- Swap the cauliflower for broccoli — if you are not a cauliflower fan or do not have it on hand, broccoli works just as well in this combo.
- Use frozen spinach — when fresh spinach is out of season, frozen works too, but squeeze out the excess water after thawing or it will make the gratin watery.
- Swap the ghee for butter — use whichever you prefer to saute the aromatics.
- Change up the cheese — if hard goat cheese is hard to find, another firm, gratable cheese can stand in, though it will shift the flavor.
Storage and Make Ahead
Let the gratin cool, then store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat individual portions in the oven or a hot pan to bring back the crisp top; the microwave works in a pinch but softens the crust. You can also bake it ahead and warm it through when you are ready to eat, which makes it a handy lunch option for work.
If you love this kind of cozy oven bake, try the cauliflower and cheese casserole next, or the lentils and veggies gratin for a heartier, protein-packed version.
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Cheesy Spinach and Cauliflower Gratin
Ingredients
- 1 kg cauliflower florets frozen
- 1 carrot chopped
- 500 g fresh spinach roughly chopped
- 1 large onion chopped
- 6 garlic cloves minced
- 2 tbsp miso paste
- 3 eggs beaten
- 100 g Panko breadcrumbs
- 200 g hard goat cheese grated
- 1 tbsp ghee
- 4 tbsp Parmesan cheese freshly grated
- salt and pepper to taste
Instructions
- Heat the ghee in a large pan over medium heat. Add the onion and garlic and saute for 2 minutes, until fragrant and softened. Add the frozen cauliflower florets and chopped carrot, cover with a lid, and cook on medium heat for 15 minutes, stirring occasionally.
- Add the chopped spinach and cover again with the lid. Cook for 5 more minutes, or until the spinach has wilted down and any excess liquid has cooked off.
- Remove the pan from the heat. Stir in the miso paste, beaten eggs, grated goat cheese, breadcrumbs, and salt and pepper to taste. Mix well until everything is evenly combined.
- Line a casserole or oven dish with parchment paper. Pour in the mixture and spread it out evenly.
- Sprinkle the freshly grated Parmesan over the top and bake at 200C (400F) for 25 minutes, until the top is golden and set.
- Let the gratin cool for a few minutes before serving.
Notes
Frequently Asked Questions
This gratin is vegetarian, not vegan. It contains eggs, hard goat cheese, Parmesan, and ghee, all of which are animal-derived. To make a vegan version you would need to replace the eggs with a plant-based binder, swap both cheeses for vegan alternatives, and use a plant oil or vegan butter in place of the ghee.
Yes, this recipe is built around frozen cauliflower florets. You add them straight from frozen and saute them under a lid for about 15 minutes, so there is no need to thaw first. Frozen florets are convenient and cook down soft and creamy, which is exactly what you want in a gratin.
Bake this spinach and cauliflower gratin at 200C (about 390F) for 25 minutes. By that point the Parmesan top should be golden and crisp while the inside stays creamy. Let it cool for a few minutes before slicing so it holds together.
Miso paste adds a deep, savory umami flavor that lifts a simple vegetable bake well beyond what salt alone can do. Just 2 tablespoons stirred into the mixture seasons the whole dish and adds complexity. Because miso is already salty, taste before adding extra salt.
Two things keep this gratin from turning watery. First, the Panko breadcrumbs stirred into the filling absorb excess moisture. Second, if you use frozen spinach instead of fresh, squeeze out the excess water after thawing, otherwise it will release liquid as it bakes and change the texture.
Stored in an airtight container, leftovers keep for 3 to 4 days in the fridge. Reheat portions in the oven or a hot pan to bring the crisp top back to life. It also bakes well ahead of time, so it doubles as a convenient make-ahead lunch or dinner.
quick and yummy. love!