Saturday, May 8, 2010

Cauliflower au Gratin

2 T olive oil
½ cup minced onion
1 t minced garlic
2 T flour
1 ½ cups hot rice milk
Salt and pepper
Pinch ground nutmeg
1 medium head cauliflower (about 4 cups), cut into 1-inch pieces
2 T dried bread crumbs
½ teaspoon paprika

Heat the oil in a medium saucepan over medium heat. Add the onion, cover, and cook 5 minutes, or until soft. Uncover, stir in the garlic and cook 1 minute. Add the flour and cook, stirring, about 2 minutes longer. Slowly whisk the hot rice milk into the onion mixture, whisking constantly to achieve a smooth consistency. Cook over low heat for 2 minutes. Season to taste with salt, pepper, and nutmeg, and set aside.
Steam the cauliflower lightly until almost tender but still firm, about 5 minutes. Rinse under cold water and drain very well. Place the cauliflower in a bowl and gently add the reserved sauce. Preheat the oven to 350 degrees. Lightly oil a gratin dish or spray with nonstick cooking spray. Pour the vegetable mixture into the dish and spread evenly. Sprinkle the bread crumbs and paprika over the vegetables and bake for 30 minutes.

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