How To: Cauliflower au Gratin

-Rache’ll Brown

I may have a slight obsession with random, healthy food. I mean, an oil and sugar-free Cake in a Cup? Spaghetti made with spaghetti squash instead of noodles? Who does this kind of stuff? Obviously me. And obviously the next logical step in my obsession is to create a healthier version of one of my favorite dishes: potatoes au gratin. So I did just that, but knowing potatoes are carb-heavy, I thought it might be best to find a substitute. And then it hit me: cauliflower au gratin. So, I scavenged Pinterest for the perfect recipe. Unfortunately, I didn’t find one. However, I did find this Martha Stewart recipe that I was able to modify quite a bit to fit my needs. You are more than welcome to stick with Martha’s original dish. I’m sure it is just as delicious . . . maybe.

Ingredients:

3 tablespoons of butter
1/3 cup of flour
2 cups of unsweetened original almond milk
I medium cauliflower
Salt, pepper, and cayenne to taste

First, over medium heat, melt the butter and stir in the flour to make a thick paste—this is called roux. It is important to continually whisk your flour until it is cooked through, which takes about one minute according to Martha. Without continual whisking, the roux can be clumpy or burn, so be prepared for an arm workout.

Next, add the two cups of almond milk, seasonings of choice, and coarsely chopped cauliflower (it doesn’t need to be tiny, but you don’t want huge chunks).

Finally, place the cauliflower mixture into a baking dish and put it into a 350 degree Fahrenheit oven for twenty minutes. I served it with a side of romaine lettuce and thought it was delicious. Initially, I wasn’t sure if the almond milk would thicken in the same way dairy milk would, but everything turned out perfectly: creamy and delicious! I’ll definitely be making this again, possibly with broccoli as well. Who says healthy can’t be yummy?

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