Regina's--Smokey Cauliflower Au Gratin

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* Exported from MasterCook *

 

Smokey Cauliflower Au Gratin

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons flour

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 medium head cauliflower -- cut into florets

3 tablespoons butter

2 shallots -- finely minced

1 tablespoon jalapeno peppers -- finely minced (1-2)

2 cups buttermilk

1/2 cup vegetable broth to thin out the roux -- (1/2-1)

1 1/2 cups smoked gouda cheese -- coarsely grated

 

Mix the flour, salt and pepper together and set aside.

 

Par-boil the cauliflower in salted water for 3 minutes. Remove, drain and set

aside.

 

In a skillet, flash sauté the shallots and peppers in butter. Sprinkle the flour

mixture over the shallots and stir. Slowly pour in the milk, stirring constantly

to create a roux. Once the roux has thickened, thin to a desired texture with

the vegetable broth, remove from the burner and stir in 1 cup of the cheese.

 

Place the cauliflower in one large baking dish or divided into individual baking

dishes. Pour the sauce over the top. Sprinkle the remaining cheese on top.

 

Bake at 400 degrees for 20-25 minutes.

 

Source:

" http://www.pbs.org/regina/recipes2/index.htm "

 

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Per Serving (excluding unknown items): 1212 Calories; 88g Fat (64.6% calories

from fat); 62g Protein; 46g Carbohydrate; 1g Dietary Fiber; 292mg Cholesterol;

5519mg Sodium. Exchanges: 1 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 2

Non-Fat Milk; 13 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0