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, light, Lunch
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Clara Gonzalez
2large carrots, cut into slices
1 1/2teaspoonof salt(or more to taste), divided
2medium-sized heads of cauliflower, separated into florets
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). Reserve.
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.
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.
Remove from the heat and sprinkle with the cheese. Put under broileruntil the cheese melts or browns (depending on your preference).
Serve as a side dish to grilled meat, or as a light meal with some rustic bread.
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.