Cauliflower and tomato gratin

Healthy recipe: Cauliflower and tomato gratin

Ingredients :

  • 1 tablespoon of olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 pinch of red pepper
  • 450g ground beef
  • salt and freshly ground black pepper
  • 2 tbsp. tomato coulis
  • 1 C. oregano
  • 30g crushed tomatoes
  • 2 tbsp. basil and more for garnish
  • 1 large head of cauliflower (about 3 large cups) cut into florets, blanched and drained well
  • 60g of fresh ricotta
  • 200g grated mozzarella
  • 60g freshly grated Parmesan

Preparation :

  • Preheat the oven to 180 °.
  • Heat olive oil in a large saucepan over medium heat.
  • Add onion and sauté, stirring often, until onion is soft about 5 minutes. Stir in the garlic and red pepper and cook for one minute.
  • Add the meat and season with salt and pepper.
  • Cook until golden brown.
  • Pour the fat back into the sink.
  • Add the tomato coulis and oregano and cook over medium heat for 2 minutes, until slightly darkened.
  • Add the chopped tomatoes and bring the sauce to a boil, reduce the heat and cook, stirring occasionally, until the mixture is slightly reduced and the aromas have melted, 10 to 15 minutes.
  • Remove from the heat and stir in the basil.
  • In a large bowl, pour the sauce over the cauliflower and stir to combine.
  • In a large baking dish, place half the cauliflower in an even layer.
  • Drizzle half of the ricotta and sprinkle over half with mozzarella and Parmesan.
  • Add the remaining cauliflower in an even layer on top and garnish with the remaining cheeses.
  • Bake in the preheated oven until the cheese is melted and golden, 25 minutes. Garnish with basil and serve.

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