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–+ servings
Spinach and Cauliflower Gratin casserole Conopida gratinata la cuptor cu spanac si branza

Cheesy Spinach and Cauliflower Gratin

A comforting vegetarian baked gratin of cauliflower, fresh spinach, and aromatics bound with eggs, goat cheese, and miso, topped with golden Parmesan and Panko. Ready in about 1 hour.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Choose Serving Size 6

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

Stir in a handful of chopped fresh dill for extra aroma. Swap the cauliflower for broccoli if you prefer. Leftovers keep well in an airtight container in the fridge for 3-4 days; reheat in the oven to keep the topping crisp.