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Cauliflower Gratin with Couscous and Parmesan
Cauliflower Gratin with Couscous and Parmesan
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Cheesy cauliflower gratin with couscous, pancetta, greens, and oregano sauce.
Ingredients:
  • 0.5 head green cabbage, torn into small pieces
  • 4 thin slices pancetta
  • 1 large head cauliflower, cut into florets
  • 0.25 cup couscous
  • 2 tablespoons unsalted butter
  • 0.5 tablespoon finely chopped fresh oregano
  • 0.25 teaspoon sea salt
  • 0.25 cup coarsely grated Swiss cheese
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
  • 4 tablespoons grated Parmesan cheese
  • 2 tablespoons dry bread crumbs
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) while you prepare a buttery baking pan.
  • Layer the prepared baking pan with cabbage, followed by pancetta, cauliflower, and couscous.
  • In a medium saucepan over medium heat, melt butter and whisk in flour. Lower the heat, gradually whisk in milk. Cook until thickened, about 2 minutes, then whisk in oregano and salt. Add Swiss cheese, black pepper, and cayenne, whisk until smooth. Pour over cauliflower in baking pan, sprinkle with Parmesan and bread crumbs.
  • Place the dish in the preheated oven for 20 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and bake until the cauliflower is tender, approximately 20 more minutes. If the top is browning too quickly, cover with aluminum foil. Once done, move the gratin to a wire rack to cool for about 10 minutes before serving.

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