Saturday, February 1, 2014
Whipped Cauliflower Gratin
I found this recipe on Cupcakes & Kale Chips. I knew I would love this but my honey isn't a cauliflower lover. Timing is everything. Gabe's friend Neil stayed with us for a week and while the guys were eating hamburgers, I had this.
Everyone was happy and I would make this again.
1 head cauliflower
1/2 c plain Greek yogurt (I used Chobani 0% plain)
1/2 c Parmesan cheese, divided ( I used 1/4 cup of Parmesan in the first half of the recipe and then topped it off with a Mexican blend)
1 T chopped chives *
1 t kosher salt
freshly ground black pepper
paprika, optional ( used smoked paprika)
Preheat your oven to 400°F, and Lightly spray 4-6 ramekins, I used a 8 x 8 baking dish
Preheat oven to 400 degrees.
Cut the cauliflower into large florets, toss ( or add it to your compost pile if you have one) the tough stem, and steam over boiling water until very tender.
While the cauliflower is steaming, place the Greek yogurt, egg, ¼ c of the Parmesan cheese, chives, salt, and pepper into a blender or food processor, and process until thoroughly combined.
Once the cauliflower is tender, add it to the food processor or if you are using a blender, add it to that, and puree until smooth.
Add the cauliflower mixture to the baking dish, and sprinkle with remaining Parmesan ( I used the rest of the Mexican blend), and paprika, if desired.
Baked for 15-20 minutes, or until heated through and browned on top.
* fresh chives from my little kitchen garden.