I am really trying hard to not only make potatoes as side dishes.
It’s really, really hard.
I love them so much.
(Like if I were stranded on a desert island, that is the food I would take with me, kind of love.
So while I’m probably sure that will not happen.
I might bring a potato along when crossing the ocean, just sayin’ .)
I think that maybe this dish might help me overcome my addiction to potatoes and also ensure that my love of cheese remains strong.
Roasted Garlic & Cauliflower Gratin
(adapted from Barefoot Contessa)
1 bulb garlic
1 head cauliflower, cut into florets (about 4-5 cups)
3 tablespoons butter
2 tablespoons flour
1 tablespoon dijon mustard
1 cups milk, hot
6-7 dashes Tabasco sauce
1/4 teaspoon freshly grated nutmeg
8 ounces sharp white cheddar cheese, shredded
2 ounces Parmigiano-Reggiano cheese, shredded
1/4 cup fresh breadcrumbs
Preheat oven to 450 degrees. Cut the garlic in half and drizzle with olive oil on the exposed cloves. Wrap in foil and bake for 45 minutes to 1 hour until the cloves are soft and lightly browned. Once the garlic is roasted, squeeze it out into a small bowl and press with a fork until macerated.Meanwhile, place the cauliflower florets on a roasting pan and drizzle with olive oil. Place in the oven and roast for 10-15 minutes, until starting to lightly brown. Remove from the oven and set aside.
Reduce the oven temperature to 350 degrees.In a medium saucepan over low heat, melt 2 tablespoons of the butter. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Add the dijon mustard and roasted garlic and mix well. Pour the hot milk into the butter-flour-mustard mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from heat, and add 1 teaspoon of salt, pepper, Tabasco, and nutmeg. Add the cheddar cheese and stir until well combined. Add the roasted cauliflower florets and combine. Pour the cauliflower cheese mixture into a prepared baking dish.
Combine the parmesan cheese and the bread crumbs together and sprinkle over the cauliflower cheese mixture.
Bake at 350 degrees for 25-30 minutes.