Roasted Cauliflower

I’ve never really roasted very many veggies, but figured cauliflower would be a good place to start.

This was actually really good. Which is amazing, because I generally SUCK at just ‘coming up with’ recipes.

Somehow this one came out unscathed. Probably because it’s easy 🙂

Roasted Cauliflower

1 head cauliflower, washed and broken into florets

1-2 cloves garlic, minced

1-2 tbsp olive oil

salt

pepper

Directions

– Preheat oven to 425 degrees

– Toss cauliflower, minced garlic, salt, pepper, and olive oil together to coat cauliflower

– Lightly grease a cookie sheet, and spread cauliflower out on it

– Bake at 425 degrees F for 25-30 minutes, stirring occassionally.

– You want the brown bits — those are the parts that taste the best, I think!

Cheesy Cauliflower Gratin

I got this recipe from Better Than Takeout — and since our local Farmer’s Market has had some really nice cauliflower lately, figured we’d give it a try.

It really is a tasty dish, I just think the cheese I used didn’t have enough bold flavor. Better Than Takeout reccommends Gruyere, or White Cheddar and Mozzarella. I used a mexican blend and a little mozzerella, and the cheeses just didn’t have enough sharp flavor. I’ll definately try it again with a bolder cheese!

Cheesy Cauliflower Gratin

(Better Than Takeout)

1 1/2 cups milk (I used 1.5%)

1 bay leaf

1 clove garlic, split (I only had pre-minced on hand, I used that)

3 tbsp butter

3 tbsp flour

1/2 cup grated cheese (recipe originally asks for Gruyere)

salt and pepper to taste

1 lb. cauliflower florettes

1/4 cup breadcrumbs

2-3 tbsp grated parmesean cheese

Directions

– Bring the milk to a summer in a saucepan with the bay leaf and garlic. Cover, turn off the heat, and let infuse for approximately 10-15 minutes.

– Melt butter in a saucepan (make sure you use a good sized one so you can mix in the milk, and then the cauliflower!)

– Whisk in the flour and cook for a minute to remove the raw flour taste

– Gradually whisk in the milk (I removed the bay leaf at this point)

– Cook, stirring, until thick

– Stir in the cheese, and season with salt and pepper

– Set aside

– Heat the oven to 425 degrees F

– Bring a large potof water to a boil, salt it (as for pasta), and blanch the cauliflower florets until just shy of being tender (about 5 minutes)

– Drain well and pat dry with a tea towel

– Season with salt and pepper

– Toss with the sauce and dump into a gratin dish (I just used a round Corningware baking dish because I didn’t have a “gratin dish”)

– Scatter breadcrumbs and parmesean over the top and bake until bubbling and lightly browned (approximately 15-20 minutes for me)