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