Baked Mushroom & Cauliflower Gratin

This creamy, comforting gratin features cremini mushrooms as the star ingredient, combined with cauliflower for a satisfying, healthy twist. The earthy mushrooms lend depth and umami, while the cauliflower adds a subtle sweetness and satisfying texture. It’s a versatile, crowd-pleasing side that’s easy to prepare and packed with flavor.

Servings: 4 · Prep: 15 min · Cook: 35 min

Ingredients

Mushrooms & Cauliflower Base
– 1 lb cremini mushrooms, wiped clean and sliced
– 1 head cauliflower, cut into small florets
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tbsp olive oil
– 1/2 cup unsweetened almond milk
– 1/4 cup grated Parmesan
– 1/4 tsp smoked paprika
– 1/4 tsp salt
– 1/8 tsp black pepper
– 1/4 tsp dried thyme
– 1/2 cup shredded low-fat cheddar (optional)

Directions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, sauté mushrooms and onion in olive oil until golden, about 5 minutes.
3. Add garlic and cook for 1 minute. Stir in cauliflower and cook for 3 minutes.
4. Transfer mixture to the prepared dish. Pour almond milk, Parmesan, paprika, salt, pepper, and thyme over the top.
5. Bake for 25–30 minutes, or until bubbly and golden. If using cheddar, sprinkle it over the top and bake for an additional 5 minutes.

Tips

• For extra flavor, roast the cauliflower florets at 400°F (200°C) for 15 minutes before adding to the dish.
• If you prefer a creamier texture, stir in a splash of heavy cream or coconut milk after baking.
• This dish can be made ahead and refrigerated up to 2 days before baking.

Nutritional Benefits

• Cremini mushrooms: Low in calories, high in fiber, and rich in B vitamins and antioxidants.
• Cauliflower: Packed with vitamin C, vitamin K, and fiber, with no added sugars.
• Parmesan: A good source of calcium and protein, though in moderation due to sodium content.
• Almond milk: Low in calories and rich in vitamin E and calcium.
• Cheddar (optional): Adds calcium and protein, though it increases sodium content.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a preheated oven at 350°F (175°C) for 15–20 minutes, or in the microwave in 2–3 minute intervals, stirring between each interval for even heating.

Nutrition and health notes are general and for interest only — not medical or dietary advice. · ShroomWire Kitchen