As many of you know, I am not a big vegetable eater. I like my corn, I LOVE potatoes, and a few others in moderation. But, when my organic tirade began, so did eating better. And, eating better equals more vegetables...at least in Mrs. K's world.
My latest adventure has been cauliflower. Now, I don't love broccoli, at least not the way I LOVE potatoes, but I don't mind it and do eat it on a biweekly or so basis...'cause its good for you. Anyway, in my grocery store, next to the broccoli, is the cauliflower.
Cauliflower.
My inner dialogue went something like this: It looks like broccoli, so it might be OK. But, its white like potatoes, which I LOVE, but I am pretty sure it doesn't taste like potatoes. How do you even cook it? I'll wait 'til I can find a recipe for it.
This went on for a month or so.
Then in one of my healthy cookbooks there it was "Cauliflower Mash". As in you can't tell the difference between potatoes mash. I did a Chris Griffin "WHHHAAAT!?!?" at that one. I was determined to defy this recipe, 'cause if any Irish girl knows her potatoes, its this one!
So I buy the cauliflower. And I make the cauliflower mash. And... I like it. Now, I absolutely could tell the difference between the cauliflower and potatoes, and I am willing to submit to a blind taste test, but...I liked it, and that's huge for me.
So, next I tried "Cauliflower Gratin". Also, very delish, and that is what I recommend you try. So, here is the recipe.
Cauliflower Gratin
1 (3 lbs) head cauliflower, cut into large florets
Kosher salt
4 Tbl butter, divided
3 Tbl all-purpose flour
2 cups hot milk
½ tsp freshly ground black pepper
¼ tsp grated nutmeg
¾ cup freshly grated Gruyere, divided
½ cup freshly grated Parmesan
¼ cup fresh bread crumbs
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 Tbl 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 tsp of salt, the pepper, nutmeg, ½ cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8” x 11” x 2” baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the breadcrumbs with the remaining ¼ cup of Gruyere & sprinkle on top. Melt the remaining 2 Tbl of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned.
Even if you don't try this recipe, do try cauliflower.
My latest adventure has been cauliflower. Now, I don't love broccoli, at least not the way I LOVE potatoes, but I don't mind it and do eat it on a biweekly or so basis...'cause its good for you. Anyway, in my grocery store, next to the broccoli, is the cauliflower.
Cauliflower.
My inner dialogue went something like this: It looks like broccoli, so it might be OK. But, its white like potatoes, which I LOVE, but I am pretty sure it doesn't taste like potatoes. How do you even cook it? I'll wait 'til I can find a recipe for it.
This went on for a month or so.
Then in one of my healthy cookbooks there it was "Cauliflower Mash". As in you can't tell the difference between potatoes mash. I did a Chris Griffin "WHHHAAAT!?!?" at that one. I was determined to defy this recipe, 'cause if any Irish girl knows her potatoes, its this one!
So I buy the cauliflower. And I make the cauliflower mash. And... I like it. Now, I absolutely could tell the difference between the cauliflower and potatoes, and I am willing to submit to a blind taste test, but...I liked it, and that's huge for me.
So, next I tried "Cauliflower Gratin". Also, very delish, and that is what I recommend you try. So, here is the recipe.
Cauliflower Gratin
1 (3 lbs) head cauliflower, cut into large florets
Kosher salt
4 Tbl butter, divided
3 Tbl all-purpose flour
2 cups hot milk
½ tsp freshly ground black pepper
¼ tsp grated nutmeg
¾ cup freshly grated Gruyere, divided
½ cup freshly grated Parmesan
¼ cup fresh bread crumbs
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 Tbl 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 tsp of salt, the pepper, nutmeg, ½ cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8” x 11” x 2” baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the breadcrumbs with the remaining ¼ cup of Gruyere & sprinkle on top. Melt the remaining 2 Tbl of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned.
Even if you don't try this recipe, do try cauliflower.
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