This gratin is the perfect dish to warm you up on a cool evening - and to get in a bunch of veggies. By using cauliflower instead of the usual culprits of potato, cream and cheese, it makes it low carb and low fat. We served this gratin with sausages, tomatoes and mustard.
Preparation Time: 10 minutes
Cooking Time: 70 minutes
Serves: 4 as a side
Ingredients 2 zucchini
1 small cauliflower
1/2 cup aged cheddar (normal cheddar is fine too)
Salt and pepper
Preheat the oven to 190°C (375°F).
Separate the cauliflower into florets and place in a pot. Fill with water and bring to a boil. Simmer for 20 minutes or until cooked through. Drain and leave to cool.
Meanwhile, slice the zucchini and tomato, all about 3-4mm thickness.
Mash or blend the cauliflower until it forms a smooth consistency. Add some water (or a little white wine if it tickles your fancy) if needed.
Layer a baking tray with a third of the zucchini, then tomato.
Pour over a third of the cauliflower mixture. Repeat twice.
Top with the cheese.
Place in the oven for 45 minutes or until cooked through and golden brown on the top.