Proof that it is possible to prepare a delicious and light cod gratin, saving calories, by using cauliflower instead of potatoes
A cod gratin recipe very typical of Portuguese cuisine, but without potatoes.
Recipe for 6 people.
Classic (no restrictions), Low Carb, Gluten Free
Preparation: 01:00
Intermission: 00:20
TOOLS
1 cutting board(s), 1 skillet(s), 1 deep frying pan or frying pan, 1 individual baking dish or baking dishes, 1 colander(s)
EQUIPMENT
conventional + blender or mixer
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients Creamy cauliflower sauce
– olive oil to taste, for the sautéing
– 3/4 cup(s) onion, chopped
– 1 1/2 cloves of garlic, minced
– 1 1/2 pieces fresh, large cauliflower, roughly chopped (florets and stems)
– Salt to taste
– pepper to taste THE
– 3 cup(s) of cauliflower cooking broth
– 3 cup(s) of fresh cream
Ingredients Gratin Cod with Cauliflower
– 240 ml of olive oil
– 3 onions, cut into rings or crescents
– 6 cloves of garlic, chopped
– 1 1/2 units dedo-de-moça pepper, seeded, chopped
– 900 g of desalted cod fillet, cut into chips
– Salt to taste
– pepper to taste THE
– 1 1/2 pieces of fresh, large cauliflower, divided into small florets (without stem)
– 75 g of pitted black olives, cut into slices
– parsley to taste, chopped
– parmesan to taste, grated
PREPARATION:
1. Bring a pot of water to boil to cook the cauliflower.
2. Preheat the oven to 220ºC to brown the cod with the cauliflower.
3. Separate the recipe ingredients and utensils.
4. Start by dividing the cauliflower to prepare the cod and the sauce (see preparation).
5. Then cook the cauliflower florets for the cod (see preparation).
6. Follow the preparation of the Creamy Cauliflower Sauce (see preparation).
7. Remove the skin and bones from the cod and cut it into large pieces.
8. Slice the onion that will be used for the gratin into slices or half-moons. Chop the garlic, remove the seeds and chop the chilli.
9. Wash, dry and chop the parsley and place on absorbent paper.
10. Remove the stones from the olives and cut them into slices.
11. If you haven’t purchased pre-grated parmesan, take the opportunity to grate it.
12. Continue with the preparation of the creamy cauliflower sauce.
PREPARATION:
Cauliflower – division for sauce and gratin: (do this step during pre-preparation)
1. Divide the total quantity of cauliflower present in the recipe into two equal parts, one for the gratin and the other for the sauce.
2. When making the gratin, separate the florets and reserve the stems for the sauce. Wash the florets well, drain them and set them aside.
3. When preparing the sauce, add the reserved gratin stems and chop everything coarsely. Place it in a colander and wash it under running water.
4. Follow the cooking of the florets (below).
Cauliflower – Cooking the florets (for the gratin) – (do this step during pre-preparation)
1. Add salt and cauliflower florets to the boiling water.
2. When the water comes to the boil again, cook for about 5 minutes until they are still al dente: they will finish cooking in the oven.
3. Drain (but keep the cooking water in a bowl to prepare the sauce).
4. Continue preparing the Creamy Cauliflower Sauce (below).
Creamy Cauliflower Sauce (do this step during pre-preparation):
1. Peel and chop the garlic and onion.
2. Heat the pan you cooked the cauliflower in, add the olive oil and sauté the onion and garlic until they start to change colour.
3. Add the raw cauliflower cut into pieces (stalks + florets) and brown a little more.
4. Season with salt and pepper.
5. Add the reserved cauliflower cooking broth (see quantities in the ingredients), bring to the boil and lower the heat.
6. Cook until the cauliflower is very tender, about 15 minutes.
7. Continue pre-preparation (step 7).
Creamy Cauliflower Sauce:
1. When the cauliflower is soft, turn off the heat and add the cream.
2. Transfer the sauce to a blender, food processor, or mixing bowl. Be careful because it will be hot. Divide it into steps for your safety.
3. Beat until you obtain a smooth and homogeneous cream. If necessary, gradually add more water from the cauliflower cooking broth until you obtain a consistency similar to béchamel.
4. Return the sauce to the pan, heat through, and check the seasoning.
5. Turn off the heat, cover and set aside.
Gratin Cod with Cauliflower (Sauté):
1. In a deep skillet or skillet, heat the olive oil.
2. Add the sliced onion, garlic and chilli.
3. Lower heat to medium and cook until onion is translucent, about 5 minutes.
3. Add the cod chips and season with salt and pepper.
4. Continue cooking over medium heat, stirring occasionally, for another 10 minutes – do not mix too much to avoid breaking the cod too much.
5. After this time, add the cooked cauliflower florets and mix carefully.
6. Season with salt and pepper and turn off the heat.
Gratin Cod with Cauliflower (Assemble and Brown):
1. Grease a baking dish or refractory baking dish with a little of the olive oil obtained from the browned cod.
2. Arrange the stew in the refractories so that it is at a uniform height.
3. Spread the olive slices and chopped parsley over the top.
4. Cover everything with the creamy cauliflower sauce.
5. Sprinkle with grated parmesan.
6. Place in the preheated oven at 220°C and bake for 15-20 minutes or until golden brown.
ENTRY or DESSERT
If you have chosen to prepare an appetizer or dessert, take advantage of the oven time to prepare it.
FINALIZATION AND ASSEMBLY:
1. When the cod au gratin with cauliflower it will be golden, remove it from the oven.
2. Serve in your refractory dish or divide between plates.
a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
