Cauliflower Gratin with Za’atar and Preserved Lemons
I created this recipe to be a rich and flavorful side with meat or fish. It’s a one-pan wonder and has all the elements of a winter side dish: richness, aroma, and substance. The lemon and za’atar add unique flavors to this otherwise traditional gratin.
Make this as a double recipe or a day ahead for a holiday side. It gets more delicious in the fridge. Just reheat the dish, covered with foil, at 225 F for 1 hour or until warmed through.
This gratin serves 4-8 as a side. It is hard to resist seconds.
1 medium head cauliflower (about 2 1/2 to 3 pounds), green leaves removed, sliced lengthwise into 1/2-inch thick slices, including the core and leaves. Save the smaller bits that fall away to add to the pan.
Olive oil, for drizzling
1 medium to large sweet onion, very thinly sliced (about 2 cups)
1 tablespoon za’atar seasoning (available at most shops or see recipe below)
1 tablespoon finely diced preserved lemon or lemon zest
Kosher salt and black pepper
1 cup heavy cream or half & half for a less rich dish
8 ounces sharp white cheddar, grated (about 1 1/2 cups)
1/4 cup panko or Italian bread crumbs
Heat oven to 425 degrees.
Drizzle some olive oil onto the bottom of a 3-quart baking dish (any shape). Layer about a third of the cauliflower along the bottom, followed by a third of the onion slices. Season salt and pepper (scatter a good pinch of each over the veggies). Evenly distribute the za’atar and preserved lemon over the onions. Repeat layering the cauliflower and onions over the first layer, seasoning each layer with salt and pepper, until all of the cauliflower and onions are used. Drizzle cream evenly over dish. Scatter cheese on top, evenly distribute bread crumbs, and season again with salt and pepper. Lightly cover with foil and place in the oven.
Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced almost completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.
How to make za’atar. Just mix:
1 tablespoon ground cumin
1 tablespoon ground dried thyme
1 tablespoon sumac
1 tablespoon toasted sesame seeds
2 teaspoons dried marjoram
1 teaspoon fine Kosher salt
1 teaspoon freshly-ground black pepper