Cauliflower & Carrot Gratin

by Dominican Cooking
Cauliflower & Carrot Gratin


·2 carrots, sliced
·1½ teaspoons salt (or more to taste), divided
·1 large head of cauliflower, separated into florets
·2 tablespoons butter
·2 onions, chopped
·4 garlic cloves, thinly sliced
·3 tablespoons all-purpose flour
·2 cups plain almond milk
·2 tablespoons minced parsley
·¼ teaspoon black pepper
·2 cups shredded cheese


Boil carrots for 5 minutes. Then, add cauliflower florets along with a teaspoon of salt to the water. Boil for 3 minutes, then remove from the hot water. Be careful not to overcook. Heat butter over low heat in an oven-safe skillet. Add onion and garlic, then cook for 3 minutes or until onions become translucent, stirring often. Add the carrot and cauliflower and raise heat to medium. Cook and stir until everything is heated-through. Sift the flour into the pan and stir. Add milk and mix well. Simmer until a creamy sauce is formed. Add parsley and mix well. Season with salt/pepper to taste. Remove from heat and sprinkle with shredded cheese. Place in broiler until cheese is completely melted, then garnish with fresh parsley and serve.

Barra Organics deliver fabulous fresh produce to our door every week. Lots of great staples and a few surprises that get us to be a bit more adventurous with our cooking. We highly recommend Barra.

— Mike, Meersbrook

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