Cheesy Cauliflower Gratin with Saffron Cream Sauce

This Cheesy Cauliflower Gratin with Saffron Cream Sauce is a dish that will have everyone ooh’ing and ahh’ing. Oozing with melted cheese and flavors borrowed from Spain, it makes any meal into a celebration!

This week’s Fall Fest is a special event. We are celebrating Thanksgiving and inviting you all to join us! We are having a virtual potluck dinner. Make sure you check out the recipes below as well as all the helpful hints for throwing a fantastic holiday meal and hundreds of incredible recipes from the Food Network. 

I wanted to create something for you that can be a fun departure for those guests who are a little more adventuresome, but still close enough to a common Thanksgiving side dish so that the diehard traditionalists at your table won’t be disappointed. I think you’ll agree with me when I say that this will most definitely be making repeat appearances at our holiday feasts!

If you love Spanish cuisine, you’re going to love this side dish. This takes the ordinary and steps it up a notch. The sauce is infused with Spanish Marcona almonds, fresh rosemary and garlic which are then pureed to thicken the sauce. This eliminates the need to make a roux and removes the gluten ingredients which makes me very happy. 🙂

Marcona almonds are a splurge but in my humble opinion, one well worth it. They are softer, rounder, sweeter, and moister than regular almonds with a buttery flavor and texture. They are much easier to puree then ordinary almonds. You can usually find them at higher end grocery stores, but if you call ahead, your local shop may be able to order them for you. You can also find them online at Nuts.com or on Amazon

Creamed onions and other au gratin dishes often show up during the holidays because they can be made ahead, usually taste better the second day, and transport beautifully, and this recipe is no exception. You can make and assemble it a day ahead, cover it, and store in the refrigerator. The next day just pull it out thirty minutes before you want to bake it – seriously reducing your headaches on Thanksgiving Day!

If your family doesn’t like too many variations from what they have eaten all their lives, keep the turkey, stuffing, and potatoes very traditional. Make sure you have something simple like steamed green beans for the picky eaters and then have fun with the rest. 

The vegetables and side dishes are where your creativity can shine. Feel free to leave out the hot peppers if your family doesn’t like spicy food, or add more if they usually have a bottle of hot sauce right next to their plates.

I love cauliflower but The Artist doesn’t. He is a broccoli guy, so when I make this dish for our family, I use a combination of the two vegetables. It makes a lovely, colorful side dish and because of the cheesy, creamy sauce, even children will eat their vegetables. Of course bacon makes everything better and Marcona almonds are an extra special treat, so this is truly a dish to be thankful for!

I hope you enjoy this Spanish-inspired version of the classic cauliflower with cheese sauce. It is equally wonderful alongside roasted prime rib, grilled salmon, turkey, or duck breasts. It will make any meal seem like a gourmet treat and because it can be assemble the day before, you can focus on the other elements of your meal without worrying about the vegetable course.

Have fun at our virtual Thanksgiving potluck. I know you will get some incredible ideas for your own Thanksgiving dinners, including my Cheesy Cauliflower Gratin with Saffron Cream Sauce!

Did you enjoy this recipe? Please let me know in the comments and leave a star rating, I love hearing from you!

 

Ingredients needed for Cheesy Cauliflower Gratin with Saffron Cream Sauce:

• Cream, almonds, garlic, rosemary, half-and-half, saffron,
• Xanthan gum, Manchego cheese, Monterey Jack cheese
• Bacon, cauliflower, butter, onion, sun-dried tomatoes,
• Roasted red bell peppers, smoked paprika

 

PRO Tip:

If you are preparing a combination of cauliflower and broccoli, always cook the cauliflower in the water first to keep it pristine white. Otherwise it can take on an unpleasant green tinge from the broccoli if that was cooked first!

 

PRO Tip:

When you are planning your Thanksgiving menu, look for recipes like this one that you can make wholly or partially in advance. Turn on fun music and try to enjoy your day in the kitchen without stressing too much. Everyone will love your efforts and soon you can sit back and relax with your family and friends.

 

How to make Cheesy Cauliflower Gratin with Saffron Cream Sauce:

1. Infuse the Cream and Make the Sauce: Heat the cream, almonds, garlic, and rosemary over medium heat until just steaming; transfer to a blender or food processor and purée then pour back into the saucepan
2. Stir in the half-and-half and saffron and heat to just below a boil, remove from the heat and whisk in the shredded cheeses until melted and smooth; taste and adjust seasonings with salt and pepper and keep warm over a very low heat, stirring occasionally
3. Prepare the Cauliflower: Cook the bacon until crisp then transfer to a paper towel-covered plate and discard all but 1 tablespoon of the drippings; place 1 inch of water in a saucepan and drop in a vegetable steamer basket, then steam the florets about 3 to 4 minutes or until they start to soften but are still crunchy, remove from the heat and set aside
4. Melt the butter in the skillet with the bacon fat, add the onions cooking until golden, about 3 to 5 minutes; add the tomatoes, peppers, and partially cooked cauliflower, cooking stirring often until cauliflower is lightly golden, about 2 minutes, and season to taste with salt and pepper
5. Assemble the Gratin: Transfer the cauliflower, tomatoes, peppers, and onions to a 7×11 baking pan and pour the cheese sauce over the top; sprinkle with the grated cheese and paprika
6. Bake in a 350°F oven for 20 to 30 minutes or until bubbling and browned on top and cauliflower is fork tender; sprinkle the top with the bacon, minced rosemary, and almonds, then let stand for 10 minutes before serving

 

PRO Tip:

If you are making a recipe for the first time, do a practice run a couple of weeks in advance so you are comfortable with the dish and can fine tune the seasonings and cook times. You will be much more relaxed on the big day!

 

PRO Tip:

Always read a recipe all the way through at least twice before you begin prepping and cooking. This helps make sure you have all the ingredients available and they are prepped as directed. This frees you up to cook without having to stop and grab something from the pantry. 

 

How to Prepare Cauliflower for Cooking:

It occurred to me as I was prepping this dish that when you are faced with a whole cauliflower for the first time, it can be intimidating. Once you have it out of its plastic wrapping, peel back and snap off all the green leaves around the bottom. This will leave you with a thick stem with florets attached.

Use a very sharp paring knife and carefully slice through the thinner floret stems, then gently release them from the head and set aside. Continue working your way around the head until all the florets have been cut off. Discard the center stem and leaves.

Depending on how you are preparing the cauliflower, you will most likely want to divide the large florets into bite-sized pieces. You can trim them and keep the smaller florets intact, or just simply halve or quarter the larger pieces. It is up to you.

 

Recommended Tools (affiliate links; no extra cost to you):

• Box grater
• Chef’s knife and paring knife
• Cutting board
• 2 medium saucepans
• Blender or food processor
• Whisk
• Skillet
• 7×11-inch baking pan

 

Gluten-Free Tips:

Where you would usually need a roux to thicken the cream sauce, by pureeing the almonds, you get a natural thickener, no need for flour. A touch of xanthan gum helps finish the thickening and emulsification.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

  

Create a New Tradition Today!

 

Welcome to the rest of our virtual potluck!

Cocktails, Appetizers, Salads and Breads:

Haute Apple Pie: Apple Jack

Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette

Main:

FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:

Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What’s Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cauliflower Gratin (you are here)
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko

Desserts:

I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie
Chez Us: Pumpkin Cheesecake With Chocolate Swirls

 

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