Creamy Cauliflower Gratin

🧂 Ingredients

• 2 large carrots, diced
• 1 head cauliflower, cut into small florets
• 3/4 tsp salt

  divided
• 1 Tbsp butter
• 1 medium yellow onion, diced small
• 2 cloves garlic, minced
• 1 cup milk
• 1½ Tbsp flour
• 1 Tbsp fresh parsley, minced
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 cup freshly shredded Colby Jack cheese

  = 4 ounces

Instructions

• 1 Bring a large pot of water to boil. Boil carrots for 5 minutes, or until
  firm-tender.
• 2 Add 1/4 tsp. salt and the cut cauliflower to pot with the carrots. Boil 5-10
  minutes more, or until cauliflower is easily cut but not mushy.
• 3 Remove cauliflower and carrots from water and set aside.
• 4 In a large oven-proof skillet, melt butter on low heat. Add garlic and onions
  and cook until onions are translucent, about 3 to 4 minutes.
• 5 Add cauliflower and carrots to onion/garlic pan and heat through.
• 6 Sprinkle flour around pan and stir into vegetable mixture until no flour pockets
  remain.
• 7 Add milk and stir into mixture. Let simmer on low until milk creams.
• 8 Add the remaining 1/2 tsp. of salt along with black pepper, nutmeg and parsley.
  Mix well and spread vegetables around evenly in pan.
• 9 Top evenly with cheese but do not stir.
• 10 Broil on low in oven until cheese is lightly browned and bubbly.

Nutrition Info