Who would like a two-for-one meal?
It’s really easy. Promise. Make yourself some of this…
cauliflower au gratin
Just steam your cauliflower until tender, then put it into a baking dish and top with a double batch of your bechamel sauce (or just a simple batch if you’ve got a small cauliflower) and bake at about 200°c for around 20 minutes or until it’s browned and bubbly. Serve up with a protein and maybe some green salad.
Now you’ve got yourself some left-over cauliflower, right? What’s to do? Make sauce, that’s what!
Just put your left-over cauliflower in your food processor and mix it up with an S blade. You can add some dried herbs if you’d like, maybe some garlic salt…whatever. If you’d like to thin it out just add a little veg broth or water, but mine is usually just fine as is.
Now you’ve got some cauliflower alfredo sauce. This stuff is really good, kids. Monsieur Fish has a well-established mefiance towards anything remotely health-foodish, and he really enjoyed this.
Do you have a favourite way to use left-overs?
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I just made a rutabaga gratin that I loved. . . I’ve got to try this one!!
Super yummy and creative!
This looks awesome! I fall into such a boring rut with my cauliflower – roasted with simple prep. I look forward to next time pairing it with some fantastic carbs 🙂
I love cauliflower, but usually eat it (boring) plain or mashed. It’s been much too long since I had cauliflower gratin, and the alfredo sauce sounds so good, too! 🙂
Very nifty! I do love roasted cauliflower… I have never thought of making a sauce out of non-saucy leftovers before. Very clever. And yummy. 🙂
Noodles + sauce + cauliflower = happy Amy.
Cauliflower alfredo sauce?!! I love it! Will definitely be trying this.
Oh, how I love cauliflower! I’ve been eating a lot of it roasted lately.
Roasted cauliflower is so yummy! I can never get enough veggies…
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That looks so comforting. I don’t eat cauliflower often enough.
Had I known I’d have made you some!