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Caulifower Gratin 

This is a very easy, low in carbs and calories dish. So much better than the traditional heavy potato au gratin! We have been eating this Cauliflower Gratin for years, and everyone in my family loves this dish. The cheese sauce is so creamy and easy to make and compliments the cauliflower beatifully. A perfect dish when you are craving some comfort food, but this time healthy and so good for you.

Posted on December 2, 2009

Ingredientscaulifower gratin

1 ( 2-3 lb) head cauliflower, cut into large florets

salt and black pepper

2 tbsp unsalted butter

3 tbsp all purpose flour

2 cups whole hot milk

3 tbsp sour cream

3 eggs, lightly beaten

1 cup grated cheese (Cheddar, Gruyere, Provolone or any kind your have)

1/4 cup fresh bread crumbs


1. Preheat the oven to 375 F.

2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, or until tender but still firm. Drain.

3. In a medium saucepan, melt 2 tablespoons of the butter over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the milk and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Take the pan from heat, let it cool a little bit, add salt, pepper, 1/2 cup of cheeese, the eggs, and sour cream.

4. Place the drained caulifower in an 8 by 11 by 2-inch baking dish, pour the sauce over the cauliflower, shake the pan well to combine. Mix the bread crumbs with the remaining cheese and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 40 to 45 minutes, until the top is browned. Serve hot or at room temperature.




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