I don’t know about you, but I often find myself browsing through recipes online of dishes I’d like to make….one day. Sometimes a new technique intimidates me and I run back to the things I’m familiar with. I’ve got this huge stack of recipes I’ve printed that I want to try – and finally I’ve started to plow through it a little bit.
I think part of the problem is that I’m often missing an ingredient and then decide “nope, can’t make that” and just throw something easy together and call it a meal. What I really need to start doing is shopping with a list.
Well yesterday I’d put my mind to and I was going to make something new! It’s a recipe I’ve eye-balled before, and made something similar. But a gratin? Nope, never made one. But I did it and it was so easy! A roux? No longer afraid of making one for fear of burning it.
serves 4-6 (adapted from Chocolate and Zucchini)
- 1 head of cauliflower, chopped
- freshly grated nutmeg
- 60g (about 2/3 c.) of fresh grated mozzarella
- 1 T. butter
- 1 T. flour
- 1 c. milk (I used unsweetened rice milk)
- freshly grated pepper
- 1 T. breadcrumbs
Pre-heat oven to 350F. Sprinkle the cauliflower florets with a small amount of nutmeg and steam (15 minutes in a regular steamer or 5 minutes in a pressure cooker).
Have the butter, flour, and milk all measured: heat the butter in a pan over medium heat until it starts to sizzle – add in the flour and stir with a wooden spoon for about 1 minute, until it’s a smooth consistency. Stir in the milk and continue to heat and stir for about 2-3 minutes. Remove from the heat, sprinkle with freshly ground pepper, and set aside.
Place the cauliflower into a gratin dish or an 8×8 baking dish. Sprinkle with half the cheese. Pour the roux over the cauliflower then sprinkle with the rest of the cheese and the breadcrumbs. Bake for 20 minutes.
Optional: broil for ~5 minutes to brown the top a little more.
Served on top of some spring mix with a little bit of acorn squash. The sauce from the cauliflower helps to dress the greens nicely.
Have you ever made or tried a gratin before?