Thursday, October 7, 2010


Everything tastes better with cheese. With two different vegetables smothered in cheese, this dish is perfect for kids. And adults who don't like vegetables.

Cauliflower Gratin
Makes 6 servings

1 head cauliflower or broccoli
1 T butter
2 tsp flour
1 cup milk
1/2 cup cheddar cheese, shredded
1/2 cup carrot or butternut squash puree
1 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese, grated

Preheat oven to 400 degrees. Bring a medium saucepan of water to boiling. Cut cauliflower into bite-size florets.

Blanch cauliflower for 2-3 minutes. It should be tender, yet still firm. Drain in colander and set aside.

In same saucepan melt butter. Whisk in flour and cook 1 minute over medium heat.

Slowly whisk in milk to prevent lumps from forming. bring to a boil. The mixture will begin to thicken. Cook 2-3 more minutes.

Reduce heat to low and add cheddar cheese, puree, salt, and pepper.

Add cauliflower to the cheese mixture and transfer to a greased 9" baking dish. Top with parmesan cheese.

Bake for 15 minutes, or until gratin is bubbly and top begins to brown.

Note: Broccoli can be used instead of cauliflower. Carrot/squash puree isn't a necessity in this recipe, but it's a great way to get in some extra veggies.

Carrot Puree- peel, trim, and cut carrots into 2-inch chunks. Steam for 10-12 minutes. Use a food processor or blender to puree into a smooth paste. Add a few teaspoons of water if necessary.

Squash Puree- roast unpeeled butternut squash halves, seeds removed, on a baking sheet in the oven at 400 degrees for 45-50 minutes, or poke with fork and microwave until soft. Scoop out flesh and puree.

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