Cauliflower Au Gratin

A great side dish or even a meal if you add hard-boiled eggs.  This specific photo is without the eggs.

cauwlflower au gratin

The first step is to cut up one whole cauliflower and blanch the florets or steam for just a bit, don’t cook entirely.  Put the semi cooked cauliflower in a nice pan or casserole dish to bake.  Turn the oven on to 350 F.

Next make a home-made bechamel sauce.  This requires a lot of attention and stirring.  Once your bechamel sauce is done, pour it into the pan with the cauliflower.  Top off the dish with some grated Gruyère cheese and a bit of grated parmesan.  Bake for 30 mins and turn the heat up to 400 bake for 10 more minutes so the cheese gets browned.  If you want to turn this into a meal you can place 4 hard-boiled eggs cut in half on top of the cauliflower mixture and then add cheese.

 

Cauliflower
Cauliflower (Photo credit: Indiana Public Media)

Ingredients:  1 head of cauliflower

1 cup grated Gruyère Cheese

3 tablespoons grated Parmesan cheese

Parmesan Cheese (or more accurately, Parmigian...
Parmesan Cheese (or more accurately, Parmigiano-Reggiano cheese) (Photo credit: Wikipedia)

 

 

For the béchamel: 1 teaspoon salt, 2 teaspoons fresh grated nutmeg, 3 cups whole milk, 4 tablespoons butter, 3 tablespoons flour.

To make the béchamel.  Put the 3 cups of milk to heat in a pot keep warm and don’t let it boil, turn as heat as low as possible.  In a pot melt the butter and add the 3 tablespoons of flour, stirring constantly until you form a nice colored roux.  approximately 3 mins of stirring.  Add little by little the warm milk by constantly stirring. Once all the milk is mixed in, continue to stir and get the bechamel bubbling.  If it’s thin at first, don’t worry, it will eventually thicken.  Once it’s the consistency of heavy cream you can remove from heat.  Stir in the salt, Nutmeg and mix in about 1/2 cup of the grated Gruyère cheese ( or a good swiss cheese).  Poor it over your cauliflower.  Make sure all the florets  are covered.  Then add the remaining 1/2 cup Gruyère and sprinkle about 3 tablespoons of parmesan cheese.  Bake!  It’s a great dish to bring to  pot luck, to have as a side with meat, fish, poultry, great for Thanksgiving and other holiday dinners.  And again, you can make this the main dish by added hard-boiled eggs cut in half.  Enjoy-yum

 

 

Cauliflower, mushrooms, garlic and black truffle sea salt

I didn’t have much time to prepare anything fancy, but somehow my simple dish made it to the “I’ve been slaving away in the kitchen” category in my husbands eyes, even though it took all of 10 minutes to prepare, if that.  I searched for something interesting to make for a side dish.  We are staying away from so many starches and cauliflower just has that satisfying taste that not all veggies have.  I chopped up, trying to keep the “flowers” in tack, 1/2 a cauliflower, sliced about 8 nice white mushrooms that I bought from the local farmer’s stand and then added a few sliced garlic cloves.  Voila, just a few drizzles of my herb infused extra virgin olive oil and a few sprinkles of my black truffle sea salt, it was ready to go into the oven.  I put it at 375 for about 30 minutes covered with foil and then 5 minutes uncovered.  In the meantime I grilled up my usual grilled chicken, but this time I played around with the flavors a bit, using more salt and rosemary, from my friends salt concoction she calls, Herbs de PV.  She blended sea salts with natural growing herbs from Palos Verdes.  I think our meal was great and it was definitely healthy.