Thursday, October 6, 2011

variation on a theme

After writing about summer squash casserole, I came up with a variation for cauliflower that I bought in abundance last week. We harvested lots of purple potatoes from the garden last weekend and I thought the colour combination of white cauliflower with purple potatoes would be interesting. I made a pesto-ish sauce using arugula from the garden as well. I was quite pleased with the results.

Cauliflower Potato Gratin (inspired by 101cookbooks)
1 head cauliflower, cut into florets
8 small purple potatoes, sliced thinly
1/2 c arugula
1 garlic clove, minced
1/4 tsp kosher salt
1/2 c olive oil
1/4 c butter
2 c whole wheat bread crumbs
3/4 c gruyere cheese, grated

Make the arugula pesto by adding the arugula to a food processor and whizzing until broken up into tiny pieces. Add the garlic and salt and whiz to blend. Slowly drizzle the olive oil in until incorporated and a pesto consistency is reached. Set aside. In a saucepan, melt the butter until browned and bubbly. Add the breadcrumbs and toast in the butter until brown.

Add the cauliflower and the potato to a greased 9x13 baking dish. Pour the pesto over the top and mix well

until all the potato and cauliflower have a pesto coating. Add half the breadcrumbs and mix. Add the cheese and mix. Pour the rest of the breadcrumbs over the top. Bake for 40-50 minutes until the vegetables are cooked.

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