Cauliflower Au Gratin (GF)
4 tbsp. Unsalted Butter
2 small heads Cauliflower, cored and cut into bite-sized pieces
¼ cup Gluten-Free Flour (Cup for Cup)
2 cups Milk
1 ½ cups Sharp Cheddar Cheese, shredded
1/8 tsp. Ground Nutmeg
½ tsp. Salt
½ tsp. Black Pepper
½ cup Gluten-Free Bread Crumbs
¼ cup Fresh Parsley, chopped
2 tbsp. Olive Oil
Steam cauliflower for 5 to 6 minutes or until crisp-tender. In medium sauce pan, melt butter over medium heat. Add flour and cook stirring for 2 minutes. Gradually whisk in milk bringing to a boil. Reduce heat to a simmer and cook 6 to 8 minutes stirring occasionally until thickened. Now add cheese, nutmeg. salt and pepper. Stir until melted and smooth. Combine with drained cauliflower and pour into a 2-quart baking dish. In a small bowl, combine bread crumbs, parsley and oil. Sprinkle evenly over the cauliflower. Place in a pre-heated 375-degree oven for 30 minutes or until golden and bubbly.
Note: I prefer “Cup for Cup” gluten-free flour in most gluten-free dishes.
Ideas for Future Efforts_______________________________________