Cauliflower Gratin

Adapted from Ina Garten, Barefoot in Paris

Ingredients

1 head of cauliflower, cut into florets

3 Tbs ghee (clarified butter)

3 Tbs all-purpose flour

2 cups warm oat milk

1/2 tsp sea salt

1/2 tsp freshly cracked pepper

1/4 tsp freshly grated nutmeg

1/2 cup parmesan cheese, grated

1/4 cup panko bread crumbs

Directions

1. Preheat the oven to 375 degrees

2. Steam the cauliflower for 5-6 minutes until tender

3. Meanwhile, melt 2 Tbs of ghee over low heat, whisk in the flour for 2 minutes, pour in the warm milk while whisking, bring to a boil, whisk constantly for 1 minute(or until thickened), turn off heat, and mix in all seasonings and cheese(reserve 2 Tbs of cheese for top).

4. Pour 1/3 of the sauce into a 8X8 baking dish, layer in cauliflower, and cover with remaining sauce.

5. In a saute pan, melt the remaining ghee with the breadcrumbs, then sprinkle over the top of the cauliflower dish, and finish with the remaining cheese on top.

6. Bake 25-30 minutes until the top is slightly golden.

I was looking through Ina's cookbook and I thought this dish looked amazing. I wanted to make a few adjustments to make it healthier. I switched to ghee, lessen the butter, cut the cheese in half, steamed rather than boiled the cauliflower, and used a non-dairy milk=no cholesterol. It was still rich and tasty! Eric was crazy about it! This would be a good dish for a dinner party because you could make it ahead of time and then throw it in the oven before the company comes.