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
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.
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.