{"id":4641,"date":"2025-10-16T09:00:00","date_gmt":"2025-10-16T12:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4641"},"modified":"2026-10-14T00:11:02","modified_gmt":"2026-10-14T03:11:02","slug":"cauliflower-cheese-gratin","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/cauliflower-cheese-gratin\/","title":{"rendered":"Cauliflower Cheese Gratin"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Cauliflower cheese gratin combines tender florets with a creamy white sauce and cheese, baked until the topping turns golden. Adapt the ingredients for a vegan or gluten-free version and serve as a comforting side dish at Christmas or an everyday dinner.<\/strong><\/p>\n<p><strong>Cauliflower cheese gratin<\/strong> is a straightforward way to bring a creamy, golden-topped dish to the table. Follow the method below, then explore the dairy-free alternatives and tips for a crisp topping.<\/p>\n<p><\/p>\n<h2>Ingredients for cauliflower cheese gratin<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cauliflower-cheese-milk-and-ingredients-for-a-gratin-4641-1.webp\" alt=\"Cauliflower cheese milk and ingredients for a gratin\" title=\"Cauliflower cheese milk and ingredients for a gratin\"><\/p>\n<p>For about 4 generous servings of <strong>cauliflower cheese gratin<\/strong>, gather the following:<\/p>\n<ul>\n<li><strong>1 medium cauliflower, 700\u2013900 g<\/strong> \u2013 divided into florets. Frozen florets can also be used; cook according to their packet and drain well.<\/li>\n<li><strong>2 tbsp butter<\/strong> \u2013 or 2 tbsp olive oil or vegan butter for a dairy-free sauce.<\/li>\n<li><strong>2 tbsp plain flour<\/strong> \u2013 alternatively, use 1\u00bd tbsp cornflour for a gluten-free sauce, following the separate slurry method below.<\/li>\n<li><strong>500 ml whole milk<\/strong> \u2013 or unsweetened soya or oat drink. Use gluten-free oat drink if required.<\/li>\n<li><strong>150 g grated cheese<\/strong> \u2013 for example, mozzarella and Parmesan, reserving one quarter for the topping. Choose vegetarian hard cheese if needed. For a vegan version, use 120\u2013150 g vegan cheese or 3 tbsp nutritional yeast; yeast adds flavour but will not melt like cheese.<\/li>\n<li><strong>\u00bd cup breadcrumbs<\/strong> \u2013 wholemeal breadcrumbs also work. Use gluten-free breadcrumbs if needed, or omit for a less crunchy finish.<\/li>\n<li><strong>2 garlic cloves<\/strong> \u2013 chopped or crushed, optional.<\/li>\n<li><strong>Salt to taste<\/strong> \u2013 start sparingly because the cheese is salty; you may not need the full suggested teaspoon.<\/li>\n<li><strong>Freshly ground black pepper<\/strong> \u2013 to taste.<\/li>\n<li><strong>A pinch of nutmeg<\/strong> \u2013 optional.<\/li>\n<li><strong>1 tbsp chopped parsley<\/strong> \u2013 to finish.<\/li>\n<\/ul>\n<p><strong>Substitutions and quick tips<\/strong><\/p>\n<p>Replace half the milk with vegetable stock for a different flavour, tasting before adding salt. For a gluten-free dish, use cornflour in the sauce, gluten-free breadcrumbs and suitable labels throughout. For a vegan dish, replace the butter, milk and cheese, and check the breadcrumbs too. A little olive oil mixed into the crumbs helps them brown.<\/p>\n<h2>How to make cauliflower cheese gratin<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/preparing-cauliflower-and-cheese-sauce-for-baking-4641-2.webp\" alt=\"Preparing cauliflower and cheese sauce for baking\" title=\"Preparing cauliflower and cheese sauce for baking\"><\/p>\n<p>Follow these steps to prepare <strong>cauliflower cheese gratin<\/strong>, with a separate sauce method if you are using cornflour:<\/p>\n<ol>\n<li><strong>Preheat the oven:<\/strong> set it to <strong>200\u00b0C, or 180\u00b0C fan<\/strong>. Lightly grease a medium ovenproof dish with butter or olive oil.<\/li>\n<li><strong>Prepare the cauliflower:<\/strong> cut into similar-sized florets, rinse and drain. Cook fresh florets in boiling water for about <strong>5\u20137 minutes<\/strong>, until just tender, then drain very well. Follow the packet instructions for frozen florets rather than simply thawing them; excess water will dilute the sauce.<\/li>\n<li><strong>Make the white sauce:<\/strong> melt the 2 tbsp butter in a saucepan. If using garlic, cook it briefly without browning. Stir in 2 tbsp plain flour and cook for 1 minute. Gradually whisk in the 500 ml milk until smooth, then simmer gently for 2\u20133 minutes, stirring as the sauce thickens. If using cornflour instead, follow the alternative below and do not add the plain flour.<\/li>\n<li><strong>Season, or use the cornflour alternative:<\/strong> season the sauce with a little salt, pepper and optional nutmeg. For the gluten-free alternative, mix 1\u00bd tbsp cornflour with a little cold milk taken from the measured 500 ml. Gently cook the optional garlic in the butter or oil, add the remaining milk and bring to a simmer. Whisk in the slurry and cook, stirring, until thickened. This replaces the flour-based sauce; vegan cooking does not itself require cornflour.<\/li>\n<li><strong>Add the cheese:<\/strong> reserve one quarter of the 150 g cheese for the topping. Remove the sauce from the heat and stir in the remainder until smooth. For a vegan sauce, use vegan cheese or nutritional yeast, allowing for the different flavour and texture.<\/li>\n<li><strong>Assemble:<\/strong> spread the drained cauliflower in the prepared dish and cover with sauce. Sprinkle over the \u00bd cup breadcrumbs and reserved cheese. Keep the parsley for serving.<\/li>\n<li><strong>Bake until golden:<\/strong> bake for about <strong>20\u201325 minutes<\/strong>, until bubbling and hot throughout. For extra colour, finish under the grill for 2\u20133 minutes, watching closely and using a grill-safe dish.<\/li>\n<li><strong>Check and serve:<\/strong> a fork should pass easily through a floret and the topping should be golden. Leave to stand for <strong>5\u201310 minutes<\/strong>, then sprinkle with parsley and serve. Use oven gloves when moving the dish.<\/li>\n<\/ol>\n<p><strong>Practical tips<\/strong><\/p>\n<p><strong>Extra crunch:<\/strong> mix the breadcrumbs with an optional extra 1 tbsp olive oil. <strong>Variations:<\/strong> add fully cooked crisp bacon for a meat version, or thyme for more aroma. <strong>Storage:<\/strong> cool and refrigerate within 2 hours, covered at 5\u00b0C or below, and use within 48 hours. Reheat only once until steaming hot throughout. <strong>Substitutions:<\/strong> cornflour replaces flour using a slurry; plant drink replaces milk; vegan butter or oil replaces butter. A fully vegan or gluten-free dish requires checking every ingredient.<\/p>\n<h2>Cheese and vegan cauliflower gratin variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cauliflower-gratin-variations-in-ovenproof-dishes-4641-3.webp\" alt=\"Cauliflower gratin variations in ovenproof dishes\" title=\"Cauliflower gratin variations in ovenproof dishes\"><\/p>\n<p>Adapt <strong>cauliflower cheese gratin<\/strong> to suit your table. Melting cheese gives a rich sauce and browned crust; plant-based alternatives provide a different way to make a creamy bake.<\/p>\n<p><strong>The cheese version<\/strong><\/p>\n<p>Choose cheeses that melt well and bring the flavour you enjoy.<\/p>\n<ul>\n<li><strong>150 g grated cheese<\/strong> \u2013 try 100 g mozzarella and 50 g Parmesan, or vegetarian hard cheese where required.<\/li>\n<li><strong>Optional: 50 g Cheddar<\/strong> \u2013 for a stronger flavour.<\/li>\n<li><strong>\u00bd cup breadcrumbs<\/strong> \u2013 optionally mix with an extra 1 tbsp melted butter for a richer topping.<\/li>\n<\/ul>\n<p><strong>Practical tips:<\/strong> divide the cheese between sauce and topping, rather than adding the full amount twice. For a meat variation, scatter 50 g fully cooked crisp bacon over the finished gratin.<\/p>\n<p><strong>The vegan version<\/strong><\/p>\n<p>Replace all the dairy ingredients, choosing products that suit the flavour and texture of a savoury sauce.<\/p>\n<ul>\n<li><strong>2 tbsp vegan butter<\/strong> or 2 tbsp olive oil.<\/li>\n<li><strong>500 ml unsweetened plant drink<\/strong> \u2013 soya or oat, with a gluten-free label if needed.<\/li>\n<li><strong>120\u2013150 g grated vegan cheese<\/strong> \u2013 or 3 tbsp nutritional yeast for a savoury flavour, without the same melting effect.<\/li>\n<li><strong>1 cup cashews, optional<\/strong> \u2013 soak in the fridge for 4 hours, drain and blend with 200 ml fresh water. This makes a separate cashew cream alternative: use some in place of part of the measured 500 ml plant drink, rather than adding the entire quantity on top. Reserve any surplus separately and refrigerate promptly.<\/li>\n<li><strong>1\u00bd tbsp cornflour<\/strong> \u2013 for a gluten-free sauce, mixed with a little cold liquid before adding to the pan. A cashew-based sauce may need less thickening; check its consistency first.<\/li>\n<\/ul>\n<p><strong>Getting the texture right:<\/strong> cashew cream or a little cooked mashed potato can thicken a plant-based sauce. Add nutritional yeast and seasoning to taste. Top with suitable vegan breadcrumbs or panko and a little olive oil. Cashews add a nut allergen, and ordinary panko contains gluten.<\/p>\n<p><strong>Finishing touches and combinations<\/strong><\/p>\n<p><strong>Brown without burning:<\/strong> bake at 200\u00b0C, or 180\u00b0C fan, for about 20\u201325 minutes, then grill briefly if needed, watching closely. <strong>Herbs and spices:<\/strong> thyme, nutmeg and black pepper suit either version. <strong>Extra texture:<\/strong> add chopped walnuts or flaked almonds. <strong>Using leftovers:<\/strong> they can accompany an open sandwich or form part of a savoury filling. Refrigerate promptly, use within 48 hours and reheat only once until steaming throughout, including the centre of any new dish.<\/p>\n<h2>Serving cauliflower gratin at a festive dinner<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cauliflower-cheese-with-a-golden-topping-4641-4.webp\" alt=\"Cauliflower cheese with a golden topping\" title=\"Cauliflower cheese with a golden topping\"><\/p>\n<p>Serve <strong>cauliflower cheese gratin<\/strong> in its baking dish while hot, keeping the golden topping intact rather than transferring it to another dish.<\/p>\n<p><strong>Assembling the dish<\/strong><\/p>\n<ul>\n<li><strong>Choose the dish:<\/strong> a fairly shallow ovenproof dish gives more surface area for the topping and is easy to serve from.<\/li>\n<li><strong>Add the layers:<\/strong> spread out the florets, pour over the sauce and smooth gently with a spatula.<\/li>\n<li><strong>Top:<\/strong> sprinkle with the breadcrumbs, optionally mixed with butter or oil, and the reserved cheese.<\/li>\n<li><strong>Garnish after baking:<\/strong> add chopped parsley, a little lemon zest or fresh thyme.<\/li>\n<\/ul>\n<p><strong>Presentation at the table<\/strong><\/p>\n<p><strong>Serve straight from the dish<\/strong> on a heatproof trivet, with a serving spoon nearby. For a help-yourself dinner, place plates within reach and use oven gloves when moving or replacing the hot dish.<\/p>\n<p><strong>Accompaniments and drinks<\/strong><\/p>\n<ul>\n<li><strong>Roast meats:<\/strong> serve alongside roast poultry, pork loin or a pork joint.<\/li>\n<li><strong>Vegetables and salad:<\/strong> green leaves with a citrus dressing or roasted vegetables add freshness and a different texture.<\/li>\n<li><strong>Drinks:<\/strong> sparkling water is a simple choice. Adults who drink alcohol might choose white wine, sparkling wine or cider; check suitability if catering for vegans.<\/li>\n<\/ul>\n<p><strong>Servings and timing<\/strong><\/p>\n<p><strong>Yield:<\/strong> a medium dish gives about 4 generous or 6 smaller side servings. <strong>Finishing time:<\/strong> allow roughly 20\u201325 minutes for a freshly assembled warm gratin. A chilled dish will take longer: ensure the centre is steaming hot, then brown briefly under the grill if needed.<\/p>\n<p><strong>Storing and reheating<\/strong><\/p>\n<p><strong>Storage:<\/strong> cool and refrigerate within 2 hours in a covered container at 5\u00b0C or below. Use within 48 hours, or freeze promptly.<\/p>\n<ol>\n<li><strong>Preheat the oven to 180\u00b0C, or 160\u00b0C fan.<\/strong><\/li>\n<li><strong>Reheat covered:<\/strong> cover an ovenproof dish with foil and heat until steaming hot right through. The time depends on the portion and dish depth; a fixed 10-minute warm-up may not be enough.<\/li>\n<li><strong>Restore the topping:<\/strong> remove the foil and, if needed, increase the oven to 200\u00b0C, or 180\u00b0C fan, for a few minutes to brown the surface. Watch carefully to avoid burning.<\/li>\n<li><strong>Individual portions:<\/strong> use a microwave or oven following its instructions, checking that the centre is steaming hot. Finish under a grill only in a suitable dish. Reheat each portion once only.<\/li>\n<\/ol>\n<p><strong>Final practical tips<\/strong><\/p>\n<p><strong>Make ahead:<\/strong> cool the cooked cauliflower and sauce promptly in shallow containers and refrigerate within 2 hours. Assemble cold, keep chilled and bake within 48 hours, allowing enough time to heat the centre thoroughly. <strong>Vary the texture:<\/strong> add toasted chopped nuts or flaked almonds just before serving. <strong>Avoid an excessively deep dish<\/strong> if you want plenty of crisp topping.<\/p>\n<h2>More about cauliflower<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cauliflower-gratin-served-at-a-dining-table-4641-5.webp\" alt=\"Cauliflower gratin served at a dining table\" title=\"Cauliflower gratin served at a dining table\"><\/p>\n<p>Cauliflower is a versatile vegetable. Its compact florets work in bakes, roasts, pur\u00e9es and finely chopped vegetable sides.<\/p>\n<p><strong>Cauliflower in a varied diet<\/strong><\/p>\n<ul>\n<li><strong>Vegetable variety<\/strong> \u2013 cauliflower is one way to include a different vegetable alongside the other foods you eat.<\/li>\n<li><strong>Fibre<\/strong> \u2013 vegetables can contribute to your fibre intake as part of a varied diet; this dish is not a treatment for digestive problems.<\/li>\n<li><strong>Look at the complete dish<\/strong> \u2013 cheese, butter and sauce change its nutritional profile, so a gratin should not automatically be described as a low-calorie meal.<\/li>\n<li><strong>Keep health claims in perspective<\/strong> \u2013 eating this recipe cannot be said to prevent illness or provide a particular level of protection against disease.<\/li>\n<li><strong>Balance and portions<\/strong> \u2013 serve it with a range of other foods rather than relying on one vegetable to supply everything you need.<\/li>\n<\/ul>\n<p><strong>Interesting features<\/strong><\/p>\n<ul>\n<li><strong>A cultivated vegetable:<\/strong> cauliflower is one of the varied crops developed through the long cultivation and selection of Brassica oleracea.<\/li>\n<li><strong>Related to broccoli:<\/strong> cauliflower and broccoli are cultivated forms of the same species, Brassica oleracea, alongside crops such as cabbage and kale.<\/li>\n<li><strong>Different appearances:<\/strong> cauliflower varieties do not all look the same. Choose a firm, fresh head and let its colour and shape bring variety to the table.<\/li>\n<li><strong>The compact head:<\/strong> the edible head, often called the curd, is associated with modified flower development. It can be divided into the smaller florets used for this recipe.<\/li>\n<\/ul>\n<p><strong>Choosing and storing cauliflower<\/strong><\/p>\n<ul>\n<li><strong>Choose a firm head<\/strong> with compact florets, avoiding mould, soft patches or obvious deterioration.<\/li>\n<li><strong>Check freshness<\/strong> rather than relying on appearance alone; discard cauliflower with signs of spoilage or an unpleasant smell.<\/li>\n<li><strong>In the fridge:<\/strong> follow any packaging storage instructions and use while fresh. Keep it protected from contamination and check it regularly rather than treating a fixed seven-day period as a guarantee.<\/li>\n<li><strong>Freezing:<\/strong> divide into florets and follow a reliable vegetable blanching and freezing method. Cool promptly after blanching, drain thoroughly, then pack in freezer-safe containers and date them. Avoid leaving cooked florets warm on the worktop.<\/li>\n<\/ul>\n<p><strong>Other ways to prepare it<\/strong><\/p>\n<ul>\n<li><strong>Roasted:<\/strong> toss florets with olive oil, salt and pepper, then roast at 200\u00b0C, or 180\u00b0C fan, until tender and golden.<\/li>\n<li><strong>Grilled or saut\u00e9ed:<\/strong> cook until tender with a little bite, adjusting the heat so the outside does not burn before the inside cooks.<\/li>\n<li><strong>Cauliflower rice:<\/strong> grate or pulse the florets into small pieces, then cook as a vegetable side. It has a different texture and nutritional profile from rice.<\/li>\n<li><strong>Pur\u00e9es and sauces:<\/strong> blend cooked florets for a smooth vegetable pur\u00e9e. Follow your blender\u2019s instructions for hot food; do not seal hot liquid in an unsuitable blender.<\/li>\n<\/ul>\n<p><strong>Using it in a festive menu<\/strong><\/p>\n<p><strong>Cauliflower cheese gratin<\/strong> works well with thyme, nutmeg and a salad with citrus dressing. It is a flexible festive side, but check the cheese, sauce and topping carefully when adapting it for particular dietary requirements.<\/p>\n<h2>Enjoy your gratin<\/h2>\n<p>Cauliflower cheese gratin makes a comforting addition to a festive dinner or special meal. Choose the classic cheese version or adapt every ingredient needed for a plant-based or gluten-free bake.<\/p>\n<p>Thank you for following the recipe. Find more kitchen tips and festive inspiration on our social channels, and visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for more recipes and ideas.<\/p>\n<h2>Cauliflower cheese gratin: frequently asked questions<\/h2>\n<p><strong>Can I prepare cauliflower gratin ahead of a festive dinner?<\/strong><\/p>\n<p>Yes. Cool the cooked cauliflower and sauce promptly, refrigerate within 2 hours and assemble cold. Keep at 5\u00b0C or below and bake within 48 hours. Allow extra time for a chilled dish and check that the centre is steaming hot, not just that the topping has browned.<\/p>\n<p><strong>How can I make a creamy vegan version?<\/strong><\/p>\n<p>Replace the butter, milk and cheese with suitable plant-based alternatives and check the breadcrumbs. Nutritional yeast adds savoury flavour but does not melt like cheese. Cashew cream can replace part of the sauce liquid; remember that it adds a nut allergen.<\/p>\n<p><strong>How can I reheat it without a soggy topping?<\/strong><\/p>\n<p>Reheat covered at 180\u00b0C, or 160\u00b0C fan, until steaming hot throughout, then uncover and briefly brown at 200\u00b0C, or 180\u00b0C fan, if needed. The centre determines when it is hot enough, not a fixed reheating time. Reheat only once.<\/p>\n<p><strong>Can I use frozen cauliflower?<\/strong><\/p>\n<p>Yes. Cook it according to the packet, drain thoroughly and use in the gratin. Simply thawing it is not a substitute for the required cooking, and excess moisture can make the sauce watery.<\/p>\n<p><strong>How can I make the gratin gluten-free?<\/strong><\/p>\n<p>Replace the plain flour with 1\u00bd tbsp cornflour mixed into a little cold milk before adding to the hot liquid, and use gluten-free breadcrumbs. Check the remaining ingredients, including plant drinks and stock if used.<\/p>\n<p><strong>How many people does a medium dish serve?<\/strong><\/p>\n<p>About 4 generous or 6 smaller side servings, depending on appetites and the other dishes in the meal.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking and reheating safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting safely<\/a><\/li>\n<li><a href=\"https:\/\/www.kew.org\/read-and-watch\/savage-cabbage\" target=\"_blank\" rel=\"noopener\">Royal Botanic Gardens Kew: cabbage and its cultivated relatives<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make a creamy cauliflower cheese gratin with a golden topping, simple cooking steps, vegan and gluten-free options, and festive serving ideas.<\/p>\n","protected":false},"author":7,"featured_media":15888,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-4641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=4641"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4641\/revisions"}],"predecessor-version":[{"id":15947,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4641\/revisions\/15947"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/15888"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=4641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=4641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=4641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}