Destination Anywhere

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.

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.

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.