Around thanksgiving I posted a recipe for mashed cauliflower and a friend asked if I had one for cauliflower au gratin. I didn't (then) but much to my delight the below recipe appeared in a cooking magazine a few days later. One serving (1 1/2 cups) of cauliflower au gratin is 232 cal and 26 grams of carbs versus traditional potatoes au gratin at 450 calories and 54 grams of carbs. In addition you have all the nutrients (and fiber) supplied by the broccoli and cauliflower. So this is definitely a way to feel less guilty about holiday eating.
2 cups cauliflower florets
2 cups broccoli florets
3 tsp olive oil, divided
1 small yellow onion, sliced into rings
1 carrot, peeled and finely chopped
1 1/2 cups low-fat milk
2 tbsp arrowroot powder
1/2 cup shredded Gouda cheese
1/2 cup Havarti cheese
1 tbsp mustard powder
1/2 tsp fresh ground black pepper
2 tbsp whole-what bread crumbs
sea salt to taste, optional
Preheat oven to 350 degrees. Fill a medium saucepan with water, about 1 inch high. Bring to a boil. Place cauliflower and broccoli in a steamer basket and set in a saucepan. Reduce to medium heat and cover with lid for 5 minutes, until cauliflower and broccoli are tender. Remove from heat and set aside.
In a large saucepan on medium high, heat 2 tsp oil. Add onion and saute, stirring frequently, for 1 to 2 minutes until translucent. Add carrot and milk and cook for 3 minutes, stirring constantly. In a small bowl, whisk together 2 tsp cold water and arrowroot. Add mixture to saucepan with milk mixture and stir for 1 minute. Stir in cheeses and mix until melted. Season with mustard, pepper and salt, if desired.
In a small skillet on medium high, heat remaining 1 tps oil. Add bread crumbs and toast until lightly browned, 3 minutes.
in an 8x8 inch oven safe dish, add cauliflower and broccoli. Pour cheese-carrot mixture over top, then sprinkle with bread crumbs and bake for 25 minutes. Let cool for 5 minutes before serving.