Name: Recipe for Cauliflower and Russet Potato au Gratin with Garlic Purée
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
Yield: 20 (4 oz.) portions
Cuisine: Appetizers and Sides
Ingredients: 1 1/2 garlic cloves; 3/4 whole wheat Panko bread crumbs; 1/3 Parmesan cheese; 3 Italian parsley; 1/8 nutmeg; 1/2 roasted garlic; 1/2 cauliflower, steamed; 1/2 roasted garlic puree; 4 Smart Balance; 1 1% milk; 2 kosher salt

Pureed cauliflower molded into a cube with a crispy breadcrumb topping

Appetizers and Sides Inventive Side Dish

It’s hard to say who benefits most from this combination—does the cauliflower perk up the old standby potatoes, or does potato enhance the flavor of cauliflower. Mostly the winner is the cook, who will get compliments for this inventive dish. The nutty, almost sweet flavor of roasted garlic belies its health benefits, shown to aid in blood pressure. Cheese and nutmeg bring their own savory flavors to the dish, which can be served as a main course, alongside the featured fare, as a base for poached fish, or even a hearty breakfast with poached eggs.

Cauliflower and Russet Potato au Gratin with Garlic Purée

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 20 (4 oz.) portions
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Recipe Ingredients

1 1/2 cups garlic cloves
3/4 cup whole wheat Panko bread crumbs
1/3 cup Parmesan cheese
3 tablespoons Italian parsley
1/8 teaspoon nutmeg
1/2 cup roasted garlic
1/2 cup cauliflower, steamed
1/2 cup roasted garlic puree
4 tablespoons Smart Balance
1 cup 1% milk
2 teaspoons kosher salt

Preheat oven at 350 degrees. Place garlic in a baking pan and spray with pan coating spray, cover with foil and bake for 20 to 25 minutes, uncover and cook for 5 more minutes until garlic is golden brown. Combine the Japanese bread crumbs with the parsley and Parmesan cheese. Set aside. Steam cauliflower. Place in a food processor and puree adding the roasted garlic purée and the nutmeg. Set aside.
While garlic is roasting steam potatoes. Place in a mixing bowl with a paddle and mash incorporating the rest of the ingredients.
In a prepared baking dish, spray with pan cooking spray and spread the potatoes evenly sprinkle half the bread crumbs. Spread the cauliflower purée and top with bread crumbs. Bake for 20 minutes in 350-degree oven and blend well.
Follow the prep instructions next to each ingredient and combine. Fold in the dressing and refrigerate at least 10 to 15 minutes before serving.