Posts Tagged ‘cauliflower’

Chou-fleur

February 8, 2010

Wow. Mid-February already? Really?

It’s been a rough few weeks and I haven’t felt like blogging. It’s just like when you take a “break” from the gym, doing yoga or exercising…the longer you stay away, the harder it is to get back into the game. Today I made a deal with myself. I would finish a blog post tonight and go to yoga tomorrow (now that it’s in writing, there’s no breaking the promise).

I bought some cauliflower the other day for a veggie and dip platter and as it turns out, cauliflower isn’t the favourite veggie of the bunch. I personally go through fazes with cauliflower, sometimes I love it and sometimes I just don’t want to eat it. I blame part of this on my dad who used to boil it up and sprinkle on shredded cheese, about twice a week. There’s definitely nothing wrong with this, I just got a little sick of it as a kid. To this day when I eat cauliflower I think of my dad.

To use up all the leftover cauliflower I made a Cauliflower Gratin, or as the French would call it “Gratin de chou-fleu”. It took about 45 minutes from start to finish and was pretty darn tasty. Too bad I couldn’t really enjoy very much of it…stupid stomach virus that doesn’t seem to want to go away.

Cauliflower Gratin  

  • 1 cauliflower, cut into small florets
  • 2 cups milk
  • 3 tbsp butter
  • 2 tbsp flour
  • 2 bay leaves
  • 1 ½ – 2 cups grated cheese (I used white cheddar)
  • 1 cup panko break crumbs
  • 1 clove garlic
  • 1 tbsp onion, chopped
  • Salt and pepper, to taste

In a saucepan, boil the cauliflower florets in salted boiling water for about 4 minutes. Drain.

In another saucepan, bring the milk, bay leaves, garlic and onion to a very gentle simmer. Let this infuse on low heat for about 10 minutes.

In a frying pan melt half the butter and add the flour. Stir and cook this mixture for about a minute. Take the bay leaves and garlic clove out of the milk mixture and slowly add the mixture to the butter and flower. Whisk constantly until all the milk mixture is incorporated and smooth. It will thicken instantly, but you really need to whisk hard.

Stir in ¾ of the grated cheese and toss the cauliflower in the sauce. Pour the mixture into a baking dish or casserole. Melt the remaining butter and mix with the panko breadcrumbs to make a topping. Sprinkle this topping on the cauliflower, along with the remaining cheese.

Bake in a 375 degree oven for about 25 minutes, or until the top is golden brown.

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