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Cauliflower and Mushroom Gratin

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I grew up hating cauliflower with a burning passion. Only recently have I learned to like it, and have found recipes that emphasize the nutty and peppery taste. This was a happy experiment, a mashing together of a sinfully fattening cauliflower and mushroom gratin I'd tasted at a fancy grocery store and the healthier version I'd seen on Kalyn's Kitchen. Kalyn's recipe is here: http://kalynskitchen.blogspot.com/2009/01/recipe-for-cauliflower-gratin-with.html I roasted the cauliflower first to make it nutty and dry it out a bit, but you could steam it or saute it with the mushrooms to save a step. This isn't a gooey gratin, the sauce acts more as a creamy condiment for the vegetables. It made for a nice dinner with a salad.

Hopefully my offspring will appreciate cauliflower in another 30 years or so.

Cauliflower and Mushroom Gratin

1 head cauliflower, cut into florets
1 Tbs. oil

Place the cut-up cauliflower onto an oiled baking sheet. Drizzle a bot more oil over, and toss the cauliflower to thinly coat with the oil. Put into a 425 oven for 10-15 minutes, stirring once or twice. You want the cauliflower to develop some light brown spots, and soften. Take out when its done to your liking.

Meanwhile--
1 package mushrooms, sliced
1/2 onion, diced
1 Tbs. butter

Heat the butter in a large skillet, and add the mushrooms and onion. Cook until mushrooms give up their liquid, and let the liquid evaporate and the mushrooms begin to brown. Throw the roasted cauliflower into the skillet with the mushrooms and onions, and mix well.

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Last thing--

1 Tbs. butter
1 Tbs. flour
1/2 cup lowfat milk, warmed
1/2 cup light sour cream
1/2 tsp. mustard
salt and pepper to taste
1/2 cup shredded sharp cheddar

In a small saucepan, melt the butter. Add the flour, and cook a few minutes as you stir. Add the warm milk, and let cook until it begins to thicken. Add the mustard, sour cream, salt and pepper. Mix well, taste for seasoning. Stir in the cheese, let melt.

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Put the vegetables into a baking dish, and pour the sauce over. Mix well. Top with some panko bread crumbs, and some additional shredded cheddar. Bake in a 400 oven till browned, around 20 minutes or so.
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Comments (6)

It looks delicious. That's a great idea to roast it first.

Marcia:

Sometime I just slice the cauliflower, through the head, and roast the slices with olive oil, salt, garlic pepper - carmelized cauliflower has a really special sweetness.

This looks great! Funny thing - I also blogged today about a vegetable that I hated as a child (Brussels Sprouts) but have come to LOVE! There are some decent things about growning up, I guess. :-)

tourmama:

This is a great recipe. It got rave reviews from Bill, my son and daughter-in-law when I served it tonight., and I loved it too. (grandkids could not be convinced to try it, preferring steamed green beans).

Thanks for posting this, Amy.

That looks so good! I really like cauliflower so I will have to try this one.

martha luz:

hi, my husband was looking for a recepie for mushrooms and cauliflower since we had them in the fridge, and i found yours, really very good, but i have to say we did some changes since we didnt have all the ingredients, like we replace the milk for low fat greek yogurt wich turn out to be excellent, thank you again for sharing, we'll sure make it a regular dish in our table.

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