I could eat cheese all day if I were allowed. In addition to that, mac and cheese is the comfort food-to me. I wish I could but I can not eat mac and cheese with every meal. So when I am looking for an alternative to the “pasta” part of the mac and cheese, cauliflower works. A gratin is a fancy dish that is pretty much anything baked in cheese sauce. I’ve seen potato gratin, broccoli gratin, endive gratin, zucchini gratin- the opportunities are endless. Gratin is simply a cheese side dish to complete any meal that calls for more cheese!
Cauliflower: A great alternative to pasta. It has no flour or eggs (crazy I know), a LOT less calories, and low cholesterol. You arteries will thank you, as they are already taking a hit from the cheese. To make it even more lovable nature made the cauliflower high in potassium and fiber! More on the benefits of cauliflower here
Prep Time: 15 min
Cook Time: 25 min- 30min
Ingredients (6 servings)
- 3 (this is about 3-5 lbs of) Cauliflower- Broken up and stems cut down, to be a good size bite.
- 3 Tablespoons butter
- 1.5 tablespoons flour
- 1 3/4 Cup Milk (I use vitamin D)
- 1/2 Cup parmigiana cheese- grated
- 1/2 Cup white cheddar (note use Gruyere if you like Swiss Cheese flavors more)
- Season with Sage, rosemary, garlic, nutmeg, salt and pepper to taste.
- 1/2 cup Fresh breadcrumbs for topping
Heat Oven to 375-400 degrees
Bring a pot of salted water to a boil on the stove, throw in Cauliflower, turn down to medium heart for 5-10 min.
In a skillet pan melt butter
Add flour to make a roux
Mix till thick
Take Cauliflower out of water/strain
Place Cauliflower in cheese mixture stir in, then transfer entire mixture into baking dish
If you like, sprinkle with some bread crumbs and olive oil, bake for 25 min, till top is golden brown