Sunday, July 31, 2011

Cauliflower Gratin

  • 1 medium head cauliflower, washed and drained
  • 1tbsp butter
  • 2tsp whole wheat flour
  • 1cup skim milk
  • 1/2cup reduced fat shredded cheddar cheese
  • 1/2c butternut squash puree(if you are in a pinch, you can just buy butternut squash baby food)
  • 1/2 tsp salt
  • 1/4tsp pepper
  • 2tbsp grated Parmesan
  • Preheat the oven to 400F. Bring a medium saucepan of salted water to a boil. Cut the cauliflower into bite-size florets. Blanch for 2-3 minutes so they just begin to get tender but are still firm. Drain in a colander and set aside
  • In the same saucepan, melt the butter. Whisk in the flour and cook 1 minute over medium heat. Slowly whisk in the milk to prevent lumps from forming and bring to a boil. The mixture will begin to thicken. Cook 2-3 minutes more. Reduce the heat to low and add the cheddar, butternut squash puree, salt, and pepper
  • Add the cauliflower to the cheese mixture and transfer to a greased 9in baking dish. Top with grated Parmesan. Bake for 15 minutes until the gratin is bubbly and the top begins to brown. Serve immediately.

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