Herby Summer Gratin with Squash and Cauliflower

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  • 1 head of cauliflower
  • 1 medium sized summer squash
  • generous sprinkle turmeric
  • 1 cup chicken broth
  • 1 egg
  • 2 tbsp mustard
  • 1 clove garlic
  • 1 pack dill (15ish sprigs)
  • juice of 1/2 of a lemon and zest of a full lemon
  • 1 1/2 cups panko breadcrumbs
  • 10 leaves sage
  • 2 tbsp asiago
  • pinch nutmeg
  • 5 pats butter
  • pepper
  • 2 shallots
  1. parboil cauliflower for 10 minutes (so that it’s still firm but easily stab-able with a knife), then let cool
  2.  cut cauliflower and squash into 1/2 inch pieces and put them in a big pot
  3. mince garlic and add to the pot
  4. add chicken broth, mustard, turmeric, nutmeg, 1/2 the dill (destemmed and minced), lemon zest and lemon juice
  5. add pepper to taste then mix in an egg
  6. pre-heat oven to 350º F
  7. in a small bowl combine bread crumbs, the other half of the dill (destemmed and minced), sage and asiago (grated or cut in really small pieces)
  8. melt 3 pats (fat slices) butter and incorporate into the bread crumb mixture
  9. in a large, shallow baking dish spread cauliflower-squash mixture evenly and bake for 45 minutes
  10. meanwhile melt the other 2 pats butter (and a splash olive oil) over medium low heat and slice shallots
  11. put them in the melted butter and let them cook slowly
  12. remove from oven and spread bread crumb mixture over the top and continue broil for 2 more minutes
  13. serve with extra mustard!


© 2016, domenicadreamsofcalamari. All rights reserved.

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