Name: Cauliflower Gratin with Garlic and Feta
Yield: Serves 4 to 5
Cuisine: French
Ingredients: 1 head cauliflower (about 3 pounds/1.5 kg); ½ cup (120 ml) whole milk; 3 large cloves garlic, sliced; Salt; ¼ cup (25 g) whole-grain bread crumbs or Bread Crumbs with Olives or Capers; About ½ cup (120 ml) olive oil; freshly ground black pepper, to taste; ½ pound (225 g) feta cheese, crumbled; ¼ cup (35 g) hulled sunflower seeds, coarsely ground; Olive Oil and Yogurt Béchamel Sauce

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

We are addicted to this comforting winter dish that uses all parts of the cauliflower, not just the florets. The first time I made it with anchovies to spice up the cauliflower’s sweetness. I liked it a lot, but Costas definitely prefers the feta version, so I begin there. It is inspired by a broccoli-and-potato gratin from Provence described by Guy Gedda in La Table d’un Provençal.