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?
Don’t forget to leave a comment here to win some free-trade chocolate – you’ve got until next Thursday at midnight France time.
Musings From The Fishbowl 