I am always looking for good vegetarian dishes to add to my blog because sometimes it can seem as if all I blog are meat-centric dishes (probably because I am a total carnivore and love cooking/eating meat for any and all meals of the day).
Usually most of my menu planning revolves around what I have in the house, what I need to use up before it goes bad, and/or what my body is craving. The combination of the week’s record breaking cold weather, and a huge block of gruyere cheese that I needed to polish off in my fridge, led me to last night’s side dish of Baked Cauliflower Gratin. Normally I would make this dish with a fresh head of cauliflower (which you can do), but I didn’t want to go to the store in the aforementioned cold weather, so I dug around in my freezer and found some frozen cauliflower florets (win!).
I paired this side dish last night with a super tasty Filet Mignon and Sautéed Mushrooms, and it was truly the perfect compliment. I admit, usually when I make steak, I automatically make a potato side dish (mashed potatoes, French fries, etc) but with the Cauliflower Gratin, I didn’t even miss my good friend the potato (don’t tell him that though). Then again, anything slathered in a Cheesy Mornay Sauce is beyond tasty.
For those wondering what is this Mornay Sauce you speak of, Sara? A Mornay Sauce is a classic Béchamel sauce (a white roux mixed with milk until thick) but at the end of making the Béchamel, you add in cheese (typically Gruyere and Parmesan, or something of the like). It’s one of the first sauces you learn in culinary school, and one of the most decadent, if you ask me. This sauce can also be used in Mac and Cheese, Potato Gratin, on top of veggies, or wherever you deem a cheese sauce applicable.
Baked Cauliflower Gratin
Cauliflower Gratin Baked in the Oven with a crispy top and creamy inside!