CAULIFLOWER TARTIFLETTE

CAULIFLOWER TARTIFLETTE

CAULIFLOWER TARTIFLETTE

 

CAULIFLOWER TARTIFLETTE

Tartiflette is unquestionably the kind of comfort meal you will love to the utmost if you like fondue, ham and cheese casseroles, and my personal twist - cauliflower melts.
Traditionally, Tartiflette is made using Reblochon cheese, which is produced in the Annecy area in France. Although Tartiflette is not currently imported into the United States, you can still enjoy this hearty meal by substituting with any other comparable soft-rind cheese. In my opinion, this recipe also produces some great results when a range of funky, soft-rind cow's milk cheeses are used. Any type of cheese you choose will result in a "Tartiflette" that represents that cheese's unique taste and qualities.
If you want to enjoy this French delicacy but also make it a bit healthier, cruciferous and nutrient dense, my Tartiflette recipe is just what the doctor ordered.
You can substitute potatoes with steamed cauliflower and bacon with ham, pick any soft-rind cheese of your choice and voila! You've just made yourself a hearty gooey delicious dinner.
Although Tartiflette does not have any spinach in it, I could not resist adding some greens to it to make it a little bit more gut friendly. Traditionally, Tartiflette is made with cream. But you can use milk instead and it will still taste amazing although not very keto.
You can choose from this list of cheeses:
Fontina and Gruyère Cheeses – The closest substitutes for Reblochon cheese
Port Salut Cheese – A great substitute for Reblochon cheese
Muenster Cheese – semi-soft cheese similar to Reblochon cheese
Taleggio Cheese – excellent substitute for Reblochon cheese
Raclette Cheese – unique, high-end substitute for Reblochon cheese
Gooey, creamy, delicious, Tartiflette is best enjoyed immediately.  Refrigerate leftovers in an airtight container for up to 4-5 days.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Servings 6 servings
Calories 822 kcal

Ingredients
  

  • 2 lbs cauliflower florets taken apart
  • 2 onions minced
  • 4 cloves garlic minced
  • 1 TBSP avocado oil
  • 1 lbs ham
  • 1 lbs fontina cheese
  • 1/2 lbs taleggio cheese
  • 1 cup heavy cream
  • 1 lbs spinach optional
  • 1 cup white wine optional
  • salt to taste
  • pepper to taste

Instructions
 

  • Preheat oven to 200°C/350°F.
  • Peel and mince onions and garlic. Roughly chop ham. Heat oil in a large pan over medium heat and sauté ham and onions for approximately 5 min. Add garlic and sauté for 2 min more. Add spinach and sauté until wilted and half of the liquid in the pan has evaporated.
  • (OPTIONAL) Add white wine to the pan and let cook for 2 min.
  • Pull apart the cauliflower florets. Add half of the cauliflower pieces to a baking dish. Season with salt and pepper and top with half of the ham-onion mixture.
  • Layer over half the sliced cheeses and repeat the process with remaining ingredients (salt-pepper seasoned cauliflower florets and ham-onion mixture) and cover with heavy cream.
  • Bake at 200ºC/350ºF for approximately 45 minutes, until the top is golden brown. Enjoy!

Nutrition

Serving: 1servingCalories: 822kcalCarbohydrates: 17gProtein: 49gFat: 63gSaturated Fat: 35gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 209mgSodium: 2069mgPotassium: 1253mgFiber: 5gSugar: 7gVitamin A: 9100IUVitamin C: 98mgCalcium: 774mgIron: 4mg
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