Trendy cauliflower and leafy greens such as kale, mustard greens, or Swiss chard team up in Alison's take on cauliflower gratin for a memorable Thanksgiving side dish.

Alison Roman



  • In a 5- to 6-quart pot heat 3 Tbsp. olive oil over medium-high. Add bread crumbs. Season lightly with salt and black pepper. Cook 4 to 5 minutes, stirring occasionally, until golden brown and crisped. Transfer to a small bowl. Stir in thyme.

  • Wipe out pot. Heat remaining 3 Tbsp. olive oil over medium. Add onion. Season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes or until onion has softened and is beginning to brown and caramelize around the edges.

  • Add cauliflower to pot. Season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes or until cauliflower is tender but not browned. Add cream, garlic, and, if desired, nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until reduced by about half and slightly thickened.

  • Add kale to pot. Toss with tongs and cook 4 minutes more or until kale is wilted and has become a part of the cauliflower mixture. Add Parmesan, if desired, and season with salt and pepper. Transfer to a serving dish. Top with bread crumb mixture. Serves 6.

Nutrition Facts

355 calories, (11 g saturated fat, 2 g polyunsaturated fat, 14 g monounsaturated fat), 45 mg cholesterol, 228 mg sodium, 20 g carbohydrates, 6 g fiber, 7 g sugar, 8 g protein.