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.
