Description
A creamy, cheesy gratin featuring tender cauliflower and spinach, topped with melted burrata and a zesty, crunchy breadcrumb topping.
Ingredients
Scale
For the Crust:
- 1 large head cauliflower, cut into florets
- 5 oz fresh spinach
- 8 oz burrata cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup panko breadcrumbs
- Zest of 1 lemon
- 2 tbsp olive oil
- Salt and black pepper to taste
- Pinch of nutmeg
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Steam cauliflower florets until just tender, about 8-10 minutes. Drain well and place in a greased baking dish.
- In a skillet, wilt spinach with minced garlic over medium heat. Squeeze out excess moisture and layer over cauliflower.
- Pour heavy cream evenly over vegetables. Sprinkle with Parmesan, nutmeg, salt, and pepper. Bake for 20 minutes.
- Meanwhile, mix panko breadcrumbs with lemon zest and olive oil. Remove gratin from oven, top with torn burrata and breadcrumb mixture.
- Return to oven and bake for another 10-15 minutes until golden and bubbly. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.