Cauliflower & Kale Au Gratin
The Perfect Fall Dish: Full of nutrients, but creamy and decadent too!
Serves: 2 as a main dish/4 with sides Preparation Time: 15 min., Baking Time: 60 min.
Instructions
Preheat oven to 375 degrees. In a large pot bring 4 quarts of water to a boil.
Blanch cauliflower florets by boiling for 1 minutes and then removing to a colander to drain. Follow the same process in the same water with the kale, but only boil for 30 seconds and drain.
In a large saucepan simmer butter and flour together. When mixture looks like cookie dough consistency and light brown in color, pour milk and whisk constantly. Bring mixture to a simmer until thickened in consistency.
Remove from heat and add thyme, rosemary, garlic, salt, pepper, cayenne, nutmeg, and cheeses; stir until melted.
Mix cheese sauce, cauliflower florets, and kale together in a large bowl.
Transfer mixture to a casserole dish and bake for 45-60 minutes or until cheese has browned on top.
Ingredients
- 1 lb. Pinwheel Cauliflower Florets (frozen)
- 6–8 kale leaves, sliced into thin ribbons
- 2 Tbsp of butter
- 2 Tbsp of flour
- 2 cups of whole milk
- 2 cups of grated gruyere cheese, reserve ½ cup for topping
- 1 ½ cups of grated parmesan, reserve ½ cup for topping
- 1 tsp of minced fresh thyme
- 1 tsp of minced fresh rosemary
- 3 garlic cloves, minced
- ½ tsp of salt
- ½ tsp of freshly cracked pepper
- ¼ tsp of cayenne
- ¼ tsp of nutmeg