Monday, March 7, 2011

Cauliflower au gratin!

Yep, you read that right...cauliflower!  Actually, cauliflower is not that bad.  Remember the first time I had roasted cauliflower?  Probably not, so go check it out.  Not that I'm bein' bossy or anything.  It was good!  Speaking of, why don't I do that more often?  Anyway, it's another low carb recipe that I wanted to give a try.  It was from The Barefoot Contessa, and I felt pretty safe in Ina's hands ;)  I am pleased to say that my hubs liked it!  I thought it was pretty good too.  The kids...not so much.  Number One doesn't even like cheese potatoes, so I knew she wouldn't like it.  Miss Two...I wasn't sure about.  She's pretty good about trying stuff, and generally likes potatoes (which is the only thing I can compare it too), but she just thought they were "ok, but not really".  Kids.  Mr. Terrible Two wouldn't even try it.  Two year olds. 

Anyway, the grown-ups like it, you'll have to give it a try (even if you're not a huge cauliflower fan).  Trust me.  Mrs. Anti-vegetable would not steer you wrong.  If I liked it, you should give it a go.
Cauliflower Gratin from Ina Garten

1 (3-pound) head cauliflower, cut into large florets

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, divided *I used Smart Balance 50/50

3 tablespoons all-purpose flour

2 cups hot skim milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated nutmeg

3/4 cup freshly grated Gruyere, divided *No Gruyere to be found, so I subbed Swiss

1/2 cup freshly grated Parmesan *I used an Italian blend of cheeses

1/4 cup fresh bread crumbs

Directions

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. *I added a teaspoon of chicken boullion

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere Swiss, and the Parmesan Blend.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere/Swiss and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
This was definitely a keeper for our house.  I'll have to make it for my hubs the next time I fix homemade mac and cheese, which Number One requests to be on the menu every week.  Kids aren't much on variety!

And I'm excited that spring is almost here!!!  I'm starting to plan my garden, which I'm super excited about.  This will be my second year of having one, and if you have seen the early posts on my blog, you know that I was fascinated that I was actually able to grow stuff.  And eat it.  Who knew?!  Since cauliflower is kind of expensive, I'm going to see if I can grow it this year!!  Fun stuff, contain your excitement.  It's rockin' around here.  All this garden talk.  Am I turning into my grandmother?  It's possible. yikes.

I'll be linking up with these lovely ladies this week.  And Eat at Home for Ingredient Spotlight - 'Stinky Cheese'!  Go check out what everyone's making!

17 comments:

  1. we do a garden every year * * cucumber, tomato, squash, lettuce ... oooh can't wait!

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  2. Hi, just wanted to let you know about the recipe linky at The Blog Entourage today. Come and link up with a recipe post!
    http://theblogentourage.blogspot.com/2011/03/meals-on-monday.html

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  3. I think I could actually con my kids into eating that! Yum! Following you now from monday mingle!

    http://livinglifephotographically.blogspot.com/2011/03/my-husband.html

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  4. Yum! I am back on Atkins, so I'll give this a go! Thank you!

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  5. So yeah, I've made this recipe before and um....it's ridiculous. You can't even remotely call this recipe veggies. It's just ooey gooey cheesy goodness on a plate! It's wicked yummy.

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  6. I love cauliflower, especially prepared in such a creamy cheesy way!

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  7. Looks really yummy! I have cauliflower seeds just waiting to be panted for this year's garden - I hope it works! I love fresh cauliflower - but it isn't cheap!

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  8. Mmmmm, I love me some cauliflower au gratin! Thanks for reminding me that I need to make this again sometime soon :)
    http://texagermanadian.blogspot.com/

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  9. I would have to agree with you about anything from Ina is probably tasty. These look so good! I may have to try this recipe out! :)

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  10. Okay.. this looks awesome to me! I love cauliflower and cheese! Thanks for linking up for Tasty Tuesday!

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  11. love cauliflower... gotta write this one down!!

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  12. Ha! I love it :) You can't please'em all, right? :) I have seen cauliflower gratin floating around a lot here lately. I think it's a sign...besides, I do love cauliflower ;)

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  13. Hi, I'm your newest follower from Tasty Tuesday linky! I love cauliflower, this looks so good! Thx for sharing! Looking forward to following you! :)

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  14. I do believe I can get Mister to eat cauliflower made like this. I have tried roasted, pureed, in soup and no go. But with cheese....I think we have a winner.

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  15. My husband loves cauliflower ... i will have to try this!!!

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  16. Your Cauliflower Gratin looks delicious. I just love the combination of flavors in your recipe. Thank you so much for sharing with Full Plate Thursday and please come back!

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  17. My mom has made this several times for our big family dinners on the weekends. Even my 3 kiddos like it. It's yummy fo' sho!

    Thanks for posting!

    Sara
    www.TheOtherEndOfTheCandle.blogspot.com

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