Preheat oven to 350F
Cauliflower Gratin
(Serves about 6 as a side dish)
- 1 medium head of cauliflower, cut into bite-sized pieces
- 2 cups milk
- 1 cup half-and-half
- 3 Tb butter, divided
- 1/3 cup cornstarch
- 3 cups shredded cheddar cheese
- 1 bunch collard greens, stems removed and chopped coarsely
- 1 head garlic, peeled and sliced
- 1 small onion, finely diced
- Salt and pepper to taste
- 1 tsp paprika
- 1 tsp chives
- 1 tsp cayenne
- 1 Tb dijon mustard
Using a Tb of butter, grease a ceramic or glass baking pan; I used one that was 9×13.
In a pot large enough to hold all of your cauliflower, bring about 6 cups of water to a boil. Add the cauliflower and cook for about four minutes until it is just tender-crisp. Drain and set aside.
In a saucepan, melt the remaining butter and add the onion. Sauté the onion over medium heat for five minutes until it softens. Add the garlic and sauté for an additional four minutes or so until it also softens. Add the collard greens and sauté for just about two minutes until they wilt. Remove the onion, garlic, collard greens to a bowl and set aside.
Melt the remaining Tb of butter in the saucepan and add all but ½ cup of the milk and the half and half. Whisk in the paprika, chives, cayenne, and Dijon.
In a small bowl, mix together the remaining ½ cup of milk and the cornstarch.
Bring the milk and half-and-half mixture in the pan to a boil and reduce the heat to a simmer.
Whisk in the cornstarch/milk mixture, stirring all the while to incorporate it well. Add the onion, garlic, collard greens to the sauce, and then stir in all but ½ cup of the cheddar cheese, stirring as you go to keep it from clumping. If you like your sauce a little thicker, you can repeat the cornstarch step to firm it up even more.
Toss the cauliflower and the cheese sauce together and pour it into your prepared baking dish. Sprinkle the top with the reserved cheddar cheese. Bake in the oven for about 40 minutes until the cheese on the top is nicely browned. Remove from the oven and let rest for about 10 minutes before serving.
