Cauliflower Rice Gratin

Rice Cauliflower Gratin

This is an easy gratin, with both the rice and cauliflower pre-cooked. Make ahead and bake when you’re ready.


  • 1/2 cup (3oz, 90gr) Basmati rice
  • 1 cup (8oz 240gr) chicken stock
  • 2 cups (1/3 head) cauliflower, cut into small florets
  • 1/2 cup (4oz, 125gr) Greek yogurt
  • 1/4 cup (1oz, 30gr) grated Parmesan
  • 1 tsp marjoram
  • 1/2 cup (2oz, 60gr) shredded cheese


  • Cook rice in stock according to package directions, usually about 16 minutes.
  • Cook cauliflower in boiling salted water for 7 – 9 minutes, until tender 
  • When rice is done, combine with yogurt, marjoram, and Parmesan
  • Put half of the rice mixture into a baking dish.
  • Drain cauliflower and arrange over the rice.
  • Top with shredded cheese and bake 15 minutes, 400F (200C), until heated through and golden. 
  • Serve.


You could substitute any cooked vegetable for the cauliflower.

Keywords: cauliflower gratin, rice gratin

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