Having set a tasty gratin aside as a “once in a while” treat, I was super excited to find Kimberly Hasselbrink’s recent post on Etsy, offering a healthy alternative to the traditional gratin recipe. I ended up adapting it a bit, using more of my go-to ingredients, but following Kimberly’s lead on keeping it healthy & light. I ended up with a different kind of gratin without the cream and butter but just as delicious. And something that I can eat more than once a year.
Cauliflower’s Best Kept Secrets
For such a humble looking vegetable, cauliflower delivers quite a powerful nutritional punch – and its inherent health-enhancing qualities are starting to get noticed. Cauliflower has become the darling of the cruciferous family in recent years, taking a leading role in several studies looking at the before-unknown health benefits of a cauliflower-containing diet. It is rich in vitamins and minerals as well as valuable phytonutrients, making it a deliciously popular addition to our dinner table (or lunch box).
Antioxidant: Very rarely does one think of cauliflower when thinking about Vitamin C. But it’s in there. Lots of it, actually. There is also a hefty dose of manganese. Both have proven to be powerful antioxidants, protecting the body’s cells from free radical damage and ultimately lowering the risk of several types of cancer.
Anti-inflammatory: Full of Vitamin K, cauliflower acts as a natural anti-inflammatory. Combined with Omega-3, the nutritional makeup of cauliflower has been proven to minimize chronic inflammation, improve cardiovascular health and prevent inflammation-related diseases such as arthritis and heart disease.
Digestive Aid: In addition to all the valuable vitamins and minerals, cauliflower is also a wonderful source of dietary fiber. It has been proven to support gastrointestinal health, aiding in the digestive process by getting rid of any unnecessary substances.
Enjoy, be healthy and eat life whole.
2 cups Roasted Cauliflower
2 cups butternut squash, peeled & chopped
3 tablespoons olive oil
1 medium yellow onion, sliced lengthwise
1 1/2 cups Gruyere cheese, shredded
1/3 cup walnuts, toasted & chopped
1 tablespoon fresh rosemary, chopped
sea salt & freshly ground pepper
- Preheat the oven to 425 degrees.
- Prepare the cauliflower.
- While the cauliflower is in the oven, prepare the squash for roasting. Slice off both ends and peel completely. Cut the squash in half and scoop out the seeds with a spoon. Continue cutting into bite-size pieces.
- Add the cut squash to a bowl. Coat with 1 tablespoon olive oil. Generously sprinkle with salt & pepper. Move to a parchment-lined baking sheet. Roast the squash until it is cooked through but not mushy, about 30 minutes.
- While the cauliflower and squash are cooking, caramelize the onions. Heat 1 tablespoon olive oil over low heat in a medium-sized sauté pan. Add the onions and stir until they are well-coated with oil. Cover, stirring occasionally, until the onions are soft and jammy, about 25-30 minutes.
- When done roasting, remove the cauliflower and squash from the oven. Set aside to cool.
- Coat a medium cast-iron skillet or casserole dish with the remaining 1 tablespoon of olive oil. Cover the bottom with 1/2 of the squash and 1/2 of the cauliflower, followed by the onions. Add the remaining cauliflower and squash. Top with the cheese, followed by the walnuts and the rosemary.
- Reduce the oven temperature to 400 degrees. Return to the gratin to the oven to cook until the cheese has melted and started to brown, about 15-20 minutes.