Doesn't the word gratin have a lovely ring to it? Maybe because it's French, and all things French are so romantic. Imagining what to do with the huge cauliflower from my Abundant Harvest box, the idea of a gratin popped into my head.
Now, do not be afraid of a fancy word. All it takes for this gratin is a simple "cream" sauce and you have elevated cauliflower to a whole new level. See what you think.
3-pound head cauliflower, broken into florets
2 tablespoons butter
2 tablespoons unbleached flour
1 cup nonfat milk
1/2 cup light sour cream
4 ounces sharp-tasting cheese, grated or crumbled (I used goat cheese)
1/4 cup chives or green onions, finely chopped
1/4 teaspoon salt
Pinch cayenne pepper
Pinch freshly ground black pepper
Preheat oven to 350 degrees F. Coat a 12-inch baking pan, preferably oval, with olive oil spray; set aside.
Steam cauliflower florets for 8 minutes, until just tender. Drain and place in prepared pan.
Melt butter in a small saucepan and whisk in flour. Continue whisking for one minute, then gradually whisk in milk until smooth. Continue whisking until sauce thickens, then stir in all other ingredients.
Pour sauce evenly over cauliflower. Bake for 35 minutes, or until bubbling and golden. Makes 4 hearty or 6 smaller servings.