Creamy Cauliflower Gratin ♥

Creamy Cauliflower Gratin ♥

a href="http://photos1.blogger.com/blogger/1912/526/1600/2006%20creamy%20cauliflower%20gratin%20183-400.0.jpg"img alt="" border="0" src="http://photos1.blogger.com/blogger/1912/526/320/2006%20creamy%20cauliflower%20gratin%20183-400.0.jpg" style="margin: 0pt 10px 10px 0pt; float: right; cursor: pointer;" //aOh. My. Goodness. What a little cream and cheese won't do for vegetables. I've raved over cauliflower before, it's a favorite low-carb, low-calorie vegetable. But add some carbs and calories ... oh.my.gracious. Did I say that this is really really good? It is.br /br /But the real trick with this cauliflower is the anchovies, which generate a remarkable sweetness, a memorable depth -- and not one bit of fishiness. I'm willing to bet: you won't 'taste' anchovy, you'll just think, Wow, this cauliflower is wonderful.br /br /div class="recipe"h3RECIPE for CREAMY CAULIFLOWER GRATIN/h3div class="recipeprep"Hands-on time: 35 minutesbr /Time to table: 60 minutesbr /Serves 10 (smaller big-meal servings, 5 standard meal servings)/div!-- .recipeprep --br /1 large cauliflower head (mine weighed in at 2 1/2 pounds after the leaves were removed, much of the core Vd out)br /br /SAUCEbr /1 tablespoon olive oilbr /1 tablespoon garlicbr /2 anchovy filletsbr /3 green onions, white and green parts (these add color but could also use chopped leek or shallot)br /1 cup chicken stockbr /1 cup heavy creambr /br /TOPPINGbr /3/4 cup whole wheat bread crumbsbr /1 tablespoon melted butterbr /2 ounces Parmesan cheese, grated (about 1/2 cup with a Microplane ribbon grater)br /Salt & pepper to tastebr /br /STEAM CAULIFLOWER: Put steamer onto boil. Trim cauliflower (remove the leaves, cut a deep V into the core and remove it) and cut into small florets (bite-size is good). Add to steamer and cover, cook about 7 minutes or until a knife inserted into a thick stem releases easily. (The cauliflower won't really 'cook' any more, just reheat, so make sure it's the texture you like.) Remove from heat and uncover to cool a bit. Transfer to a baking dish.br /br /SAUCE: In a large skillet, heat the olive oil until shimmery on MEDIUM. Add garlic and anchovy, use a spatula to mash the anchovy into small bits, then let cook for 2 - 3 minutes. Add the green onion, stir well to coat with fat, cook for 2 - 3 minutes. Add the chicken broth, bring to a boil, adjust heat to create a fast simmer and cook down a bit. Add the cream and cook down a bit, watching temperature carefully to avoid scorching. Pour hot sauce over cauliflower. (Or combine the cauliflower and sauce in a separate large bowl before transferring to the baking dish, it might help coat the florets with sauce.)br /br /TOPPING: Mix the topping ingredients, spread evenly over cauliflower just before ready to bake. br /br /BAKE: Bake at 400F for 20 - 25 minutes if done right away, while cauliflower is still hot. If baking from room temperature, I'd allow 30 - 40 minutes.br /br /TO PREP AHEADbr /DAY BEFORE Make and assemble the dish, except the topping, cover and refrigeratebr /MORNING OF Make the topping and set asidebr /BEFORE DINNER Return the dish to room temperature, add topping just before going into ovenbr /br /div class="recipefooter"br /NUTRITION ESTIMATEbr /Serving 10, Per Serving: 140 Cal (51% from Fat, 18% from Protein, 31% from Carb); 7 g Protein; 8 g Tot Fat; 4 g Sat Fat; 11 g Carb; 4 g Fiber; NetCarb 7; 108 mg Calcium; 1 mg Iron; 358 mg Sodium; 22 mg Cholesterol; Weight Watchers 2 pointsbr /br /Serving 5, Per Serving: 280 Cal (51% from Fat, 18% from Protein, 31% from Carb); 14 g Protein; 17 g Tot Fat; 8 g Sat Fat; 23 g Carb; 7 g Fiber; NetCarb16; 215 mg Calcium; 2 mg Iron; 715 mg Sodium; 45 mg Cholesterol; Weight Watchers 6 points (yes, six)br /br /TODAY'S VEGETABLE RECIPE INSPIRATION br /Adapted from Food & Wine, November 2001 /div!-- .recipefooter --br /KITCHEN NOTESbr /img alt="" height="13" src="http://bp2.blogger.com/PwJi8kol570/RsXkkdC2rLI/AAAAAAAAAzc/jKsL2LcW-wE/s320/vvimg.gif" style="border-width: 0pt; padding: 0pt;" width="13" / If you use a rasp-like microplane to grate Parmesan, you just might need two, a ribbon microplane as well a fine microplane. And if you're following a recipe exactly, you'll want to measure by weight, because the volume differences are enormous, just look at these a href="http://kitchen-parade-veggieventure.blogspot.com/2005/07/tool-tip-microplane.html"two piles of Parmesan/a, grated from two chunks of the same weight. /div!-- .recipe --br /div class="pfrurl"a href="http://www.printerfriendlyrecipes.com/2006/11/creamy-cauliflower-gratin.html"img alt="A Veggie Venture - Printer Friendly Recipe Graphic" src="http://3.bp.blogspot.com/PwJi8kol570/SvtBV32xQI/AAAAAAAACkQ/8IObbOA1mNs/s320/VV+PFR.png" title="Click here for printer friendly version of this recipe" //a/div br /hr /br /div class="morerecipes"MORE FAVORITE CAULIFLOWER RECIPES for THANKSGIVINGbr /~ a href="http://kitchen-parade-veggieventure.blogspot.com/2006/03/day-334-cauliflower-blue-cheese-gratin.html"Cauliflower Blue Cheese Gratin/a ~br /~ a href="http://kitchen-parade-veggieventure.blogspot.com/2005/09/day-160-cauliflower-tomato-medley.html"Cauliflower Tomato Medley/a ~br /~ a href="http://kitchen-parade-veggieventure.blogspot.com/2005/12/day-256-cauliflower-with-pancetta.html"Cauliflower with Pancetta, Capers & Parmesan/a ~ br /~ more a href="http://aveggieventuresrecipebox.blogspot.com/2005/03/letterc-alphabet-of-vegetables.html#cauliflower"cauliflower recipes/a ~br /~ 2006 collection a href="http://kitchen-parade-veggieventure.blogspot.com/2006/11/collection-of-thanksgiving-vegetables.html"Thanksgiving vegetable recipes/a ~/divbr /br /div class="subscribe"NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, a href="http://kitchen-parade-veggieventure.blogspot.com/2007/05/home-delivery-via-e-mail-subscriptions.html"sign up here/a. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box./div br /br /div class="postcopyright"© Copyright Kitchen Parade 2006br /br /br //div!-- .post_copyright--

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