cauliflower gratin

a friend shared this with us last thanksgiving and now it's been added heavily into our rotation.

cauliflower gratin
makes one 9x13 casserole

1 large head cauliflower, cored and cut into florets
1 cup heavy cream
1 tbsp flour
1 cup grated Parmesan (or white cheddar)
salt and pepper
1/2 cup panko (or breadcrumbs)
1 tbsp butter, cut into small pieces

Preheat oven to 400 degrees.

In a large bowl, combine cauliflower, heavy cream flour and 3/4 cup grated cheese. Season with salt and pepper and toss to combine.

Transfer mixture to a baking dish, cover tightly with foil, and bake 30 minutes.

In a small bowl, combine 1/4 cup cheese and panko (or breadcrumbs). Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 minutes.

If still not browned on top, broil for another 5 minutes. Let cool 5 mins before serving.

cauliflower alfredo

I found this in a Cooking Light magazine, and it was a huge hit with the kids. M's eaten this for either lunch or dinner now for more than a week! The cooked cauliflower makes for a more luscious, healthier, but still creamy alfredo sauce.

cauliflower alfredo
makes 8 servings

1 lb uncooked fettucine (or spaghetti/linguine)
6 cups chopped broccoli
6 cups chopped cauliflower, divided
2 tbsp flour
2 cups chicken stock or broth
6 garlic cloves
1 1/3 cup milk
3 tbsp unsalted butter
2 tsp freshly ground pepper
2 tsp grated lemon rind
2 tsp lemon juice
1 tsp salt
4 oz Parmigiano Reggiano cheese (divided, about 1 cup)

Cook pasta according to package directions. Add broccoli and 2 cups cauliflower during the last two minutes of cooking, drain.

Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Add remaining 4 cups cauliflower and garlic. Bring to a boil, cook 15 mins or until very tender.

Place cauliflower mixture in a blender (or use an immersion blender). Return cauliflower mixture to pan. Add milk, butter, pepper, juice, salt and 2 oz cheese. Reduce the heat to low and add pasta mixture and lemon rind; toss well to coat noddles. Sprinkle with remaining cheese.

roasted cauliflower soup

I have recently decided to start mastering the art of soups. This was scrumptious!

roasted cauliflower and leek soup

makes 6 servings

2 cloves garlic, minced

2 tablespoons vegetable oil

1 head cauliflower, broken into florets

3 tablespoons butter

2 leeks, white part only, chopped

1/4 cup all-purpose flour

1 quart chicken stock

1/3 cup heavy whipping cream

1 teaspoon kosher salt

1 tablespoon cracked black pepper

Preheat oven to 325 degrees F

Arrange cauliflower florets on a baking sheet; pour oil and garlic mixture cauliflower. Toss to coat.

Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.

Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes