Recipes

Cauliflower Kale Gratin

  • Servings: 4 - 6
  • Provided by:

    Ingredients Print Recipe

  • 3 lb cauliflower (about 1 large head), cut into 1 1/2 - 2 inch florets
  • 1/2 bunch kale, stems removed and leaves sliced into 1/2 inch ribbons
  • 1/4 cup unsalted butter
  • 2 tbsp all-purpose flour
  • 11/2 cups whole milk
  • 6 oz sharp cheddar (about 2 cups), coarsely grated
  • 1/2 cup finely chopped scallion greens
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 20 (2 inch square) saltine crackers

Directions

Preheat oven to 450 degrees F. Butter a 2-quart shallow baking dish and set aside.

Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. In the last 2 minutes of cooking, add the kale to the pot and stir well. Drain cauliflower and kale well in a colander and transfer to baking dish.

While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over vegetables and stir gently to combine.

Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan. Pour over crumbs and toss to coat.

Sprinkle crumb topping evenly over cauliflower. Bake gratin until topping is golden brown, about 10 minutes. Enjoy!

blog comments powered by Disqus
The Live Well Network
Knock It Off!
Mirror/Mirror
Live Big with Ali Vincent
Motion
My Family Recipe Rocks!
Food Rush
Home Chef Showdown
Sweet Retreats
We Owe What?
Let's Dish
Deals
Mexico: One Plate at a Time
Home with Lisa Quinn
Steven and Chris
Good Cookin' with Bruce Aidells
Children's Programming