Every now and again, as you may already know, I like to do a food post. I fixed this dish last night. It came from my Southern Living 2010 Recipe Annual.
Cauliflower Gratin with Almond Crust - makes 6 servings
Preparation time is 25 minutes.
Total time is 43 minutes.
1/4 cup butter
1 head of cauliflower (about 2-1/4 lbs.) separated into florets
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 cup whipping cream
1 cup (4 ounces) shredded Gruyere cheese
2/3 cup Panko crumbs (Japanese breadcrumbs)
1/4 cup sliced almonds
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F.
Melt butter in a large skillet over medium-high heat . Add cauliflower, the chopped onion and minced garlic. Saute ten minutes or until golden and just tender. Sprinkle with flour, the salt and fresh thyme. Stir well. Remove from heat.
Spoon the cauliflower mixture into a 11 x 7 inch baking dish and drizzle with cream. Sprinkle with Gruyere cheese, Panko crumbs, sliced almonds and grated Parmesan.
Bake at 400 for 18 to 20 minutes or until golden.
This came out lovely, a definite keeper and one Gregg and I enjoyed a lot. The cauliflower mixture was delicious and we loved the crunchiness of the topping. Also the taste of the cheeses wasn't overpowering but very nice and subtle.
You can use it as a side dish or eat it on its own for a light supper. I served it with a Jacket Potato and the combination went together really well. A green salad would finish it off beautifully for a nice vegetarian meal.
It has been a long time since I cooked with cream, but if you need to watch these things you can probably lighten the calories by substituting the butter and cream for lighter versions. As this is the first time I made this recipe, I wanted to try the results unadulterated and was not disappointed.
Added note: 6.57 p.m.
I met up with Gregg for lunch today and neither of us felt like a full dinner, so tonight we had the leftover cauliflower gratin with a small side salad of romaine lettuce, diced onion, sliced radishes and diced avocado. We enjoyed this combination of veggies with a vinaigrette.