Wednesday, December 16, 2009
Cauliflower, Brussels Sprout and Cheese Gratin
A vegetable and a comfort food. It doesn't get much better than that! While the cheese sauce is made from a bechamel and evokes fond memories of Mom's mac and cheese, this is a grown up dish that is not only perfect to serve company for dinner, but one your kids will love as well!
2 fresh Cauliflower heads cut into small pieces (bite sizes)
2 containers of fresh Brussels sprouts trimmed and quartered (halved if the sprouts are on the smaller side)
1/2 teaspoon Sweet Paprika
1/2 + teaspoon of Garlic Powder
Salt and Pepper to taste
1 1/2 cup of lowfat milk
2 Tbs flour
2 Tbs butter
1 cup of shredded cheddar cheese
Freshly grated Parmesan cheese to taste
Fill a large pot with water, about halfway. Bring to boil. Add cauliflower and Brussels sprouts, cook for 3 minutes. Drain water and set aside. (You do not want to overcook the vegetables as they will continue to bake in the oven.)
In a small saute pan add about 1 Tbs of olive oil and saute onions until translucent. When done remove from flame.
In a smaller saucepan heat milk and butter. In a small dish add the warm milk to the flour and stir well. This will form a thick paste, a roux. Add some more milk to this out the mixture and then pour back into the pan, mixing well. Bring mixture to a boil, then turn down heat. The milk will start to thicken. Keep stirring and add cheese, paprika, garlic powder and salt and pepper to taste.
Add the onions and cheese sauce to the vegetables, stir well to ensure that all the veggies are coated.
Place in a gratin dish, or oven-safe ceramic dish.
Bake at 325 for about 15 to 20 minutes.
Serve immediately with a smattering of freshly grated Parmesan over the top!