CAULIFLOWER GRATIN

image MAKES 5 SERVINGS

THIS EASY SIDE DISH IS COMFORT FOOD at its best, and ends up making an appearance on our table throughout the cooler weather months. It’s a great accompaniment to the Mushroom and Herb Roast (here) and Steakhouse Roast (here), and can be adapted to include other root vegetables, such as parsnips, potatoes or even rutabagas—so, mix and swap as you please. If I’ve got them on hand, I’ll dress up this gratin with a handful of fresh, chopped herbs or add a pinch of chili powder and smoked paprika for more of a Southwest vibe. Really, it’s hard to go wrong.

1 tablespoon plus 1 teaspoon sea salt

8 cups ice

1 head cauliflower, divided into bite-size florets

2 tablespoons olive oil

1 yellow onion, sliced

1 large shallot, sliced

2 sprigs thyme

1 tablespoon Dijon mustard

2 cups Vegan Béchamel (here), plus more if desired

Safflower or canola oil spray

⅔ cup bread crumbs

1. Fill a large pot with water, add 1 tablespoon of the salt, and bring to a boil over high heat.

2. In a large bowl, combine 8 cups of ice with 8 cups of water.

3. Add the cauliflower to the boiling water, cover, and blanch for 3 minutes.

4. Drain the cauliflower and transfer to the bowl of ice water, stirring once to ensure the cauliflower cools rapidly. When the cauliflower has cooled, drain and set aside.

5. In a skillet over medium-low heat, heat 1 tablespoon of the oil and add the onion, shallot, thyme, and the 1 teaspoon of salt. Cook, stirring occasionally, until the onion and shallot have begun to caramelize, about 25 minutes.

6. Meanwhile, preheat the oven to 400°F.

7. In a large bowl, combine the cauliflower, onion mixture, Dijon, and 1 cup of the béchamel. Toss to fully coat.

8. Transfer the cauliflower to a baking dish or individual ramekins sprayed with oil. Pour the remaining cup of béchamel into the dish or dishes (you can add more if you prefer a creamier gratin).

9. Top the cauliflower with the bread crumbs and drizzle with the remaining tablespoon of oil. Place the baking dish or dishes on a baking sheet, and bake for 25 to 30 minutes, or until the cauliflower is bubbling and golden brown.