Cauliflower and Carrot Gratin Recipe: A creamy, filling easy to make, quick and healthy cauliflower gratin. What else can we ask from a dish? Try this cheese-topped hotpot that will convince big and small to dig in.
Course Dinner, Lunch
Cuisine Vegetarian
Keyword broiled cauliflower, carrot casserole recipe, cauliflower and carrot recipe, roasted cauliflower and carrots
Boiling vegetables: In a deep pot boil the carrots for 5 minutes. Add a teaspoon of salt and the cauliflower to the water.Boil for 3 minutes, or after the cauliflower changes colors and immediately after remove from the hot water (do not overcook, they have to be tender but firm). Set aside.
Sauteing: Heat the butter over very low heat in an oven-safe skillet.Add the onion and garlic and cook for 3 minutes or until onions become translucent, stir often to cook uniformly. Add the carrot and cauliflower and increase heat to medium. Cook and stir until all the ingredients are heated-through.
Making sauce: Sift the flower into the pan, stir until there is no more "raw" flour on sight. Add the milk and mix. Simmer until the milk turns into a creamy sauce. Add the parsley and mix well. Season with salt and pepper to taste.
Broiling: Remove from the heat and sprinkle with the cheese. Put under broileruntil the cheese melts or browns (depending on your preference).
Serving: Serve as a side dish to grilled meat, or as a light meal with some rustic bread.
Notes
If you follow a gluten-free diet you can use cornstarch in place of flour. The flavor and texture is a bit different, but the main flavors remain the same.