Let’s get real. Cauliflower tends to be the ugly stepsister to broccoli. I rather like cauliflower and wanted to try making a main dish where cauliflower takes center stage. This Cauliflower and Chicken Gratin is creamy in texture, making it a perfect meal for a cold fall or winter night. Paired with a nice glass of crisp white wine, like a Sauvignon Blanc, cauliflower finally gets its chance to steal your heart.
Cauliflower and Chicken Gratin
3/4 lb chicken thighs
2 TBSP Extra Virgin Olive Oil
1/2 yellow onion, roughly chopped
1 head cauliflower, stems and leaves removed, roughly chopped
1 tsp dried thyme
1 tsp salt
2 TBSP flour
3/4 C whole milk
1 6-8 oz. fresh mozzarella, diced
3/4 C freshly grated parmesan cheese
1/2 C Panko bread crumbs
Preheat oven to 425. In a cast iron skillet, heat olive oil. Add chicken thighs. Cook through, turning after each side is browned. About 5 minutes on each side. Remove and set aside. Add onion to skillet. Cook until browned, about 6-8 minutes. Add cauliflower, thyme and salt. Cook until cauliflower browns, about 8 minutes. Add chicken. Spoon flour over cauliflower and chicken mixture and stir. Slowly add milk, stirring occasionally, until sauce thickens, about 5 minutes. Turn off heat. Evenly spread mozzarella over skillet. Sprinkle Parmesan and Panko crumbs over the top. Bake until cheese bubbles and bread crumbs brown, 18-22 minutes. Remove from oven and allow to sit for 5 minutes before serving.
If you don’t have a cast iron skillet or other oven-safe skillet, you can transfer the mixture to a casserole dish before putting on the cheese and panko crumbs.
Try some other dishes where cauliflower gets top billing on Food Network’s Fall Fest:
The Sensitive Epicure: Cauliflower Souffle
CIA Dropout: Cauliflower Squash Soup With Creme Fraiche
Daily*Dishin: Tender Roasted Cauliflower
Virtually Homemade: Cumin Crusted Beef Tenderloin With Cauliflower Puree
What’s Gaby Cooking: Cumin Roasted Cauliflower
Thursday Night Dinner: Roasted Garlic and Parmesan Mashed Cauliflower
Cooking Channel: 4 Ways to Cook Cauliflower
Napa Farmhouse 1885: Painted Cauliflower
FN Dish: Roasted Cauliflower 5 Ways
Big Girls Small Kitchen: Cauliflower Soup With Sharp Cheddar and Thyme
Dishin & Dishes: Cauliflower Gratin
12 responses to “Cauliflower and Chicken Gratin”
Ummm…yum! And it incorporates one of my new faves – chicken thighs. I’ve been finding they hold up so much better than breasts in certain recipes. Do you use bone-in for this recipe (I’m also finding bone-in takes longer to reach the recommended temp)? Skinless?
Yes, I love chicken thighs too! Juicy, cheaper. I used boneless, skinless for this recipe since I cut it up afterwards. You could go bone-in and then just cut the bone out before adding it back in with the cauliflower.
I’m making this for dinner tomorrow night. Sounds like the perfect fall dinner.
Thank you for all of the amazing recipes you post on this site. We’re eating better at our house thanks to your blog.
@Linda – Thank you! Your message warmed my heart! So glad we can help make your days a little bit better 🙂
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Looks cheesy wonderful!
Made this with chicken breasts, asiago instead of parmesan, added some fresh chopped garlic in with the onions, and subbed fresh thyme. I also ran out of mozzarella so I chopped string cheese up into small rounds, ending up with small bites of melted cheese. Absolutely amazing.
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