Cauliflower Seafood Gratin


200 grams of scallops

300 grams of peeled shrimp

1 small cauliflower

1 medium onion, finely chopped

2 tablespoons olive oil

200 ml heavy cream

2 cloves garlic, minced

100 grams grated Gruyère cheese (or any other preferred cheese)

1 tablespoon fresh parsley, chopped

50 grams breadcrumbs

A pinch of nutmeg (optional)

Salt and pepper to taste


  • Preheat your oven to 200°C (390°F).
  • Cut the cauliflower into small florets and blanch them in boiling water for 3-4 minutes until they are just tender. Drain and set aside.
  • Cook the Seafood*
  • In a large pan, heat the olive oil over medium heat.
  • Add the chopped onion and garlic, cooking until they are soft and translucent.
  • Add the shrimp and scallops to the pan, cooking for 3-4 minutes until they are just cooked through. Season with salt, pepper, and a pinch of nutmeg if using. Remove from heat.
  • Prepare the Sauce*
  • In a bowl, combine the heavy cream and half of the grated cheese. Mix well.
  • Assemble the Gratin*
  • In a baking dish, spread the blanched cauliflower evenly.
  • Top with the cooked shrimp and scallops mixture.
  • Pour the cream and cheese mixture over the top.
  • Sprinkle the breadcrumbs and the remaining grated cheese evenly over the top.
  • Bake*
  • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the sauce is bubbling.


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