Hi and welcome to our blog!
Here we hope to provide you with information related to our amazing program, as well as timely recipes and information about local events/happenings.
Many of you received this months Good Food Box and may have had a cauliflower in there. At our house we call them 'white trees'....can you guess what we call the broccoli?!
Most people know that cauliflower is excellent eaten raw, or steamed/boiled. But of course there are many other ways to use cauliflower too.
Here is a recipe that I also enjoy. For those of you looking for an alternative to Potato Gratin, this recipe is a real hit! My children both gobble this one up and it makes a great dish to take to a potluck or party. In addition, you can assemble it ahead of time and then just finish it by baking it in the oven.
Over the coming months we hope to be able to spread the word about the Good Food Box, and provide you with some delicious recipes. Please send us your favourite recipes to goodfoodbox@gmail.com, or leave us a comment or reply here, we'd love to hear from you! And of course, share this blog with your friends, and check out our GGFB Facebook Page!!
Enjoy!
Corrine
Recipe link: http://www.dairygoodness.ca/recipes/cauliflower-au-gratin
Cauliflower au Gratin
- Prep. Time 15 - 20 mins
- Cooking Time 30 - 35 mins
- Yields 4 to 6 servings
The great taste of cauliflower
blends well with freshly grated Parmesan and Cheddar cheese. Bell red
peppers add just the right colourful touch.
Ingredients
A
cauliflower, cut in florets (about 6 cups/1.5 L)
1/2
red bell pepper, coarsely chopped
2 tbsp
(30 mL)
butter
3 tbsp
(45 mL)
all-purpose flour
1
garlic clove, minced
1 1/4 cups
(310 mL)
Milk
1/2 cup
(125 mL)
shredded
Canadian Cheddar cheese
1/4 cup
(60 mL)
freshly grated
Canadian Parmesan cheese
1/4 cup
(60 mL)
chopped
fresh dill
or
fresh parsley
Salt and pepper, to taste
Topping:
1/2 cup
(125 mL)
fresh
bread crumbs
or
2 tbsp
(30 mL)
fine dried bread crumbs
2 tbsp
(30 mL)
freshly grated
Canadian Parmesan cheese
Preparation
Preheat oven to 375 °F (190 °C). Lightly butter a 6-cup (1.5 L) baking dish.
In pot of boiling water, cook cauliflower for 5 min or until tender-crisp. Drain well and transfer to baking dish; sprinkle with red pepper.
In nonstick or heavy saucepan, melt butter. Add flour and garlic; cook, stirring, over low heat for 1 min. Pour in milk; bring to simmer, stirring constantly. Simmer, stirring, for 2 to 3 min or until thickened. Add Cheddar and Parmesan cheeses, dill, salt and pepper; cook, stirring, just until cheese melts. Pour over cauliflower.
Topping:
Mix bread crumbs with Parmesan; sprinkle over top. Bake, uncovered, for 25 to 30 min or until bubbling.
In pot of boiling water, cook cauliflower for 5 min or until tender-crisp. Drain well and transfer to baking dish; sprinkle with red pepper.
In nonstick or heavy saucepan, melt butter. Add flour and garlic; cook, stirring, over low heat for 1 min. Pour in milk; bring to simmer, stirring constantly. Simmer, stirring, for 2 to 3 min or until thickened. Add Cheddar and Parmesan cheeses, dill, salt and pepper; cook, stirring, just until cheese melts. Pour over cauliflower.
Topping:
Mix bread crumbs with Parmesan; sprinkle over top. Bake, uncovered, for 25 to 30 min or until bubbling.
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