Over the weekend, I made a huge stir fry and still had a fair amount of purple and white cauliflower, so my sister just so happened to make a great side dish which I decided to make. It’s a Cauliflower Gratin. She used a combo of blue cheese and mozzarella cheese and I used a combo of cheddar and mozzarella.
What you will need: (Based on my sister Biz’s recipe!)
1 head of cauliflower, cut into bite size pieces (I used purple and white)
1 cup skim milk
1 TB. butter
1 T. flour
3 ounces cheddar cheese
1 oz. mozzarella cheese
1 TB. bread crumbs
1 pinch of salt
1 pinch of pepper
squeeze of Chipotle mustard (which for Chicago people, you can buy this mustard at Jewel food stores)
Cut the cauliflower into bite size pieces. Bring a pot of salted water to a boil. Right before adding the cauliflower add a pinch of salt and a teaspoon of white vinegar – the vinegar helps keep the color of the veggies. Cook for 7 minutes, then drain.
Meanwhile, melt the butter and add the flour and cook for 1 minute, stirring constantly. Add the milk and mustard and cook until it starts to thicken.
Remove from heat, add the cheeses and stir. The cheese will melt pretty fast. Put the cooked cauliflower in a casserole dish and add the cheese sauce, stir until well blended. Sprinkle the bread crumbs on top and bake at 400 for 15-20 minutes or until bubbly.
It’s cheesy, the cauliflower is tender and my daughter asked for seconds!
Thanks for the recipe Biz!
So, yesterday, 3 people who left a comment would get a free coupon for Lee & Perrins. Using random.org, the winners are:
E-mail me your address at email@example.com and I’ll get those in the mail to you.
Come back tomorrow to see my roasted red pepper soup recipe. After I cooked the purple cauliflower the water was completely purple, and I thought that it may have a lot of vitamins left, so I used that as a base to my soup! It turned out great!