Originally published on September 18, 2014
The air definitely has that certain chill to it, reminding us that winter is just around the corner, and it’s time to start pulling out those comfort foods. And, I don’t know, lately I’ve really been appreciating the cauliflower and all the comfort that it brings. That’s especially true when it’s steamed until tender and then added to my very favourite vegetable – the mighty green bean – and everything is covered in a creamy cheese sauce. That’s what makes up this dish, which is really just a gratin, but calling it a casserole just seemed so much more comforting somehow.
Ingredients:
1 head of cauliflower, with the florets removed, cleaned, and trimmed
1 pound green beans, cleaned and trimmed
1/2 onion, diced
3 cloves garlic, minced or grated
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups Parmesan cheese
3/4 cup coarse bread crumbs
1/4 teaspoon freshly ground nutmeg
Salt
Pepper
Directions:
1.) Preheat an oven to 375 degrees Fahrenheit and grease a 9″ x 13″ casserole dish.
2.) Place 2 tablespoons of butter in a medium-sized saucepan over medium heat. When melted, add the onion and garlic and stir. Cook for two or three minutes, just until the onion is soft and the entire mixture is fragrant.
3.) Sprinkle flour over the entire mixture and cook, while stirring, for another two minutes to cook the flour out. Using a whisk, very slowly pour in the milk, whisking as you add it and breaking up lumps. (Start very slowly at first, you’ll be able to add the milk in more quickly at the end, as the flour mixture becomes smoother and looser.)
4.) Once all of the milk has been whisked in, add the nutmeg and let cook for about 10 minutes, until mixture becomes very hot and thickens slightly.
5.) While the sauce is cooking, place cauliflower and green beans in a steamer tray set into a large pot, with about 1/2″ of water sitting in the bottom. Sprinkle the cauliflower and green beans with salt, cover and heat over high heat until it begins steaming, and then steam for about 2 minutes, until the cauliflower is fork-tender. After vegetables are finished cooking, place them into an ice bath and let sit for a few minutes, until they are completely cooled down; then drain and place into a large bowl.
6.) Once sauce mixture has thickened, turn heat off and add the Parmesan cheese a little at a time, stirring it it until it completely melts into the sauce before adding more cheese. After all cheese has been added, taste and season with salt and pepper and stir. Pour the sauce over the vegetables, and stir to coat them generously in the sauce. Pour the mixture into the prepared casserole dish.
7.) Melt the other two tablespoons of butter either in a saucepan or in the microwave. Add the bread crumbs with a pinch of salt, stir to thoroughly combine and let the bread soak up the butter. Sprinkle this mixture evenly and entirely over the vegetables.
8.) Place in the preheated oven and bake for 30 – 40 minutes, until the top is golden brown and the entire thing is hot and bubbling. If the top begins to brown too quickly, loosely cover with aluminum foil.
9.) Serve and enjoy!