Cauliflower and Potato Gratin


Cauliflower exists in almost all cuisines and it can be prepared in endless ways. It is a vegetable that children either love or hate. Luckily mine have always loved it and they adore my creamy cauliflower pasta.

As a child I was not fond of this vegetable but as I grew older I started appreciating it and its health benefits. Did you know that one serving contains over 60% of your vitamin C daily allowance? Or that that 100 grams is only 25 calories?

This recipe forms an easy dinner option or as a delicious side dish served with yummy roast meat. It can be prepared in advance and baked last minute. Either way this dish is soft, creamyand cheesy. Your whole family will love it– even the little ones.

I have prepared it with a reduced amount of cheese in order to keep it on the healthier scale. If you are a cheese fan try experimenting with different cheeses such as parmesan cheese, gruyere and even brie.

If you do have time to make the crispy bread topping I highly encourage you to do so as it adds another layer of flavour and texture to the dish, plus who does not adore garlic?

I am always delighted when you send me photos of your dish so get cooking.


  • 1 kilogram cauliflower florets
  • 1/2 Kilogram potatoes
  • 1 recipe béchamel sauce
  • 200 grams shredded mozzarella cheese
  • 90 grams or 3 slices fresh bread
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • Chopped parsley or coriander
  • ½ teaspoon Himalayan salt


• Preheat oven to 180 C fan setting.

• Cut the cauliflower into small florets then peel and cube the potatoes to 4 cm squares.



• Bring a pot of salted water to a boil and cook the cauliflower for 15 minutes and remove (for better retention of the cauliflower compounds steam for 20 minutes).


• In the same pot boil the potatoes just until you can insert a fork without too much resistance.


• Place the potatoes in an oven proof casserole and top with half the cheese then add a layer of cauliflower floretsand top with the rest of the cheese.

• Pour the béchamel sauce over making sure it covers everything.


• Bake in the oven for 25 minutes until the surface is golden brown.

• Whilst in the oven pulse the sliced bread in a food processor to crumbs then fry the garlic in the olive oil until golden brown and toss in the crumbs inturning all the time until golden brown adding the salt at the end. Allow to cool then add the chopped parsley or coriander.


• Once the casserole is ready sprinkle the toasted bread crumbs on top and serve.



• For a one dish dinner you can add a layer of fried minced meat, poached cubed chicken or raw cubed fish.

• For the dairy intolerant you can substitute the dairy milk for almond milk and use vegetable oil or vegetable ghee instead of butter.

• For maximum freshness choose a cauliflower with no brown spots.

Per Serving (excluding béchamel sauce): 239 Calories; 12g Fat (43.5% calories from fat); 10g Protein; 25g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 212mg Sodium.