Gorganzola Cauliflower Gratin

I have this wonderful vegetarian cookbook called 500 Greatest Vegetarian Recipes and decided to try some recipes out of it. This one turned out magnificently. It could be used as a side dish or the main dish. Or if you are me, the only dish!

 

Ingredients:

1 large broken up head of cauliflower

(mine was small so I bulked it up with a large potato as well. You can also use broccoli.)

2 tablespoons butter

1 medium onion finely chopped

3 tablespoons plain flour

2 cups milk (I used almond milk)

5 oz gorganzola (I used a 4 oz container of crumbles)

1/2 teaspoon celery salt

pinch of cayenne pepper (I used more cause I like things a little spicier)

3/4 cup walnuts (I used pecans)

parsley to garnish (I used a little bit of dill)

 

Don't be afraid to use variations. Blue cheese might be better if Gorgonzola is too strong for you. This is pretty easy, and I don't think you can really screw it up.

 

Boil cauliflower for about 6 minutes in some lightly salted water.

 

Melt butter in a pan and add onion. cook for about 5 minutes until soft.

 

Stir the flour in with the buttery onions, and add the milk slowly.

 

When the sauce begins to bubble, add the celery salt, cayenne, and cheese. Stir until thickened and melty.

 

Transfer your cauliflower to a casserole dish and pour sauce mixture over top.

 

Put under the broiler until the top gets a little browned.

 

Scatter nuts on top and serve promptly with garnish.

Done