For all the healthy meals I post here on Real Girl’s Kitchen or on PattiKnows.com I feel like I should include some yummy indulgences. Life and food should be about balance anyway, right? This gratin is delicious and is a great substitute for any mac and cheese cravings. It’s cheesy and filling and I promise you won’t miss the macaroni or potato that usually fill these kinds of dishes.
2 cups of non fat milk
1/4 stick of butter (usually these recipes require anywhere from half to a whole stick!)
1 and 1/4 cup of grated parmesan cheese (1/4 will be added across the top)
2 tbsp of flour (I used Bob’s red mill gluten free flour!)
1 tsp of nutmeg
1/2 tsp of chili powder
a pinch of crushed red pepper (adjust to taste, or skip all together)
1/2 tsp of kosher salt
1/2 tsp of black pepper
1 tbsp of fresh thyme (1/2 in to the pan and 1/2 as a garnish)
Preheat oven to 350. Drop cauliflower in to a boiling pot of water for 1-2minutes. Just long enough to soften them but don’t cook all the way. Remove and let cool.
In an oven safe skillet, deep enough to hold all the cauliflower and peas, bring milk and butter to a slow boil. Add seasonings and 2 tbsp of flour. Stir till no clumps of flour remain. Add 1 cup of parmesan cheese and stir. Fold the cauliflower and peas in to the mixture. Mix well.
Bake for 15-20 mins or until pan is bubbly. Sprinkle across the remaining 1/4 cup of parmesan and place back in the oven. Once melted you are ready to enjoy! Garnish with a sprinkle of thyme.
I like my cauliflower gratin a little browned across the top. A few minutes under the broiler at the end will give it a nice golden hue.