Cauliflower Gratin with Creamy Vegetable Filling & Cucumber Yogurt Salad

This Cauliflower Gratin with Creamy Vegetable Filling and refreshing Cucumber Yogurt Salad is a symphony of textures and flavors that transform humble produce into a show-stopping meal. Tender cauliflower florets are nestled under a savory sautéed mirepoix—onion, garlic, carrot, and mushroom—bathed in a tangy egg-sour cream custard and crowned with melted mozzarella. Paired with a crisp cucumber salad dressed in dill-infused Greek yogurt, this menu balances warmth and freshness, richness and zing. Perfect for family dinners, potlucks, or entertaining, this gratin is as nourishing as it is comforting.

Cooking Time

• Preparation: 20 minutes

• Boiling & Sautéing: 20 minutes

• Baking: 10 minutes

• Total: 50 minutes

Ingredients

For the Cauliflower Gratin:

• 500 g cauliflower florets

• 1 TBSP salt, for boiling

• Water, enough to cover

• 2 large eggs

• Salt, to taste (≈½ tsp)

• 150 g sour cream

• 1 medium onion, diced (≈100 g)

• 1 TBSP olive oil

• 1 clove garlic, minced

• 1 medium carrot, diced (≈100 g)

• 4 mushrooms, sliced (≈80 g)

• Salt, to taste (≈½ tsp)

• Black pepper, to taste (≈¼ tsp)

• Paprika, to taste (≈¼ tsp)

• 100 g shredded mozzarella

• Fresh parsley, chopped, for garnish

For the Cucumber Yogurt Salad:

• 3 TBSP Greek yogurt

• 1 tsp Dijon mustard

• 1 TBSP fresh dill, chopped

• 1 clove garlic, minced

• 1 TBSP lemon juice

• 1 fresh cucumber, diced (≈200 g)

Step-by-Step Cooking Directions

1. Boil the Cauliflower
   Bring a large pot of water seasoned with 1 TBSP salt to a boil. Add cauliflower florets and cook 5–7 minutes until slightly tender but still holding shape. Drain and set aside in a baking dish.

2. Prepare the Egg Custard
   In a bowl, whisk together 2 eggs, 150 g sour cream, and a pinch of salt until smooth. Set aside.

3. Sauté the Vegetable Filling
   Heat 1 TBSP olive oil in a skillet over medium heat. Add diced onion and cook 3–5 minutes until translucent. Stir in minced garlic and sauté 1 minute until fragrant. Add diced carrot and cook 5–7 minutes until just tender. Add sliced mushrooms and cook another 5–7 minutes. Season with salt, pepper, and paprika.

4. Assemble the Gratin
   Preheat oven to 180 °C (350 °F). In a baking dish, spread boiled cauliflower evenly. Spoon sautéed vegetables over the top. Pour egg-cream mixture over vegetables, tilting the dish so custard seeps between florets. Sprinkle shredded mozzarella evenly across.

5. Bake & Garnish
   Bake 10 minutes, until cheese is melted and lightly golden. Remove and garnish with chopped fresh parsley.

6. Prepare the Cucumber Yogurt Salad
   In a bowl, whisk Greek yogurt, mustard, dill, garlic, lemon juice, and a pinch of salt until smooth. Fold in diced cucumber, tossing gently to coat.

7. Serve
   Plate warm gratin alongside a bowl of chilled salad for a complete meal.

Nutritional Information (per serving, serves 4)

• Calories: 310 kcal

• Protein: 12 g

• Carbohydrates: 18 g

• Fat: 20 g

• Fiber: 4 g

• Sugar: 6 g

• Sodium: 550 mg

The Origins and Popularity of the Recipe

Gratinées—dishes baked with a golden cheese crust—originated in French country cooking. Cauliflower became a popular gratin base due to its mild flavor and ability to absorb creamy sauces. Pairing gratins with yogurt salads draws from Mediterranean traditions that balance rich, baked dishes with tart, herb-scented yogurts, making the combination beloved across Europe and the Middle East.

Reasons Why You’ll Love the Recipe

• Comforting & Fresh: Creamy gratin meets a crisp, bright salad.

• Vegetable-Driven: Showcases cauliflower and garden produce.

• Quick Assembly: Under an hour from start to finish.

• Make-Ahead Friendly: Salad can be tossed while gratin bakes.

Health Benefits

• Low Carb & High Fiber: Cauliflower and vegetables pack nutrients with minimal carbs.

• Probiotic Boost: Greek yogurt supports gut health.

• Protein & Calcium: Eggs, sour cream, and cheese contribute bone-strengthening nutrients.

• Antioxidants: Carotenoids from carrots and mushrooms aid immune function.

Serving Suggestions

• Serve with crusty whole-grain bread to mop up sauce.

• Add grilled chicken or chickpeas for extra protein.

• Pair with a crisp white wine or sparkling water with lemon.

Common Mistakes to Avoid

• Overcooking Cauliflower: Leaves florets mushy—boil only until just tender.

• Undercooking Vegetables: Ensure carrots and mushrooms are soft before assembling.

• Crowding Pan: Sauté in batches if needed to avoid stewing vegetables.

• Cold Oven: Always preheat thoroughly for proper cheese melt.

Pairing Recommendations

• Wine: Dry Riesling or Sauvignon Blanc.

• Beer: Belgian witbier or light lager.

• Non-Alcoholic: Sparkling lemonade or mint-infused water.

Cooking Tips

• Drain vegetables thoroughly to prevent watery gratin.

• For extra flavor, stir 1 tsp mustard into the egg custard.

• Use a mandoline for uniform cauliflower thickness.

Similar Recipes to Try

• Broccoli & Cheese Gratin

• Zucchini & Tomato Casserole

• Spinach & Ricotta Stuffed Shells

Variations to Try

• Add Protein: Stir in cooked bacon or diced ham.

• Spicy Twist: Add chopped jalapeños or red pepper flakes to vegetables.

• Cheese Swap: Use Gruyère or goat cheese for depth.

• Vegan Version: Substitute yogurt and sour cream with coconut cream and omit eggs; use vegan cheese.

Ingredient Spotlight

Sour Cream: Its tang and fat content yield a silky egg custard, balancing the richness of mozzarella and the sweetness of the vegetables.

Conclusion

This Cauliflower Gratin with Creamy Vegetable Filling & Cucumber Yogurt Salad brings together the best of baked comfort and fresh, herbaceous crunch. It’s a versatile, crowd-pleasing dish that fits weeknight simplicity yet feels special enough for entertaining.

10 Comprehensive FAQ Section

1. Can I use frozen cauliflower?
   Yes—thaw and drain thoroughly before boiling to avoid excess water.

2. How far ahead can I prep?
   Assemble gratin and refrigerate up to 4 hours before baking; make salad just before serving.

3. Is this gluten-free?
   Yes, all ingredients are naturally gluten-free unless cross-contaminated.

4. Can I skip the eggs?
   Omit eggs and use a combination of sour cream and cream cheese for custard.

5. What if I don’t have sour cream?
   Substitute equal cream or full-fat yogurt.

6. How to make it dairy-free?
   Use coconut cream in place of sour cream and vegan cheese.

7. Why salt the cauliflower?
   Enhances flavor and removes bitterness.

8. Can I add other vegetables?
   Yes—zucchini, spinach, or bell peppers work beautifully.

9. How to reheat leftovers?
   Warm gratin in a 180 °C oven for 10 minutes; refresh salad with a squeeze of lemon.

10. Can I double the recipe?
    Use a larger dish and increase baking time by 5–10 minutes.

Enjoy this wholesome, flavor-packed gratin and salad combination that celebrates vegetables in two delightful ways!