Cauliflower and Leek Gratin
I find it difficult to find gluten free sides and also keep mine and Chris' interest. It's so easy to buy the already prepared potato, rice, etc. box mixes in which you don't always understand what all of the ingredients listed are. But, in my "Everyday Detox' book I stumbled across this cauliflower recipe and I will definitely be making it again. It is low-card and the cauliflower is a lighter alternative to starch heavy side dishes. My comfort food craving was satisfied with this dish!
Ingredients:
1 head of cauliflower, cut into florets
1 tsp butter
1 leek, thinly sliced
1/2 cup of plain Greek yogurt
1 tsp Dijon mustard
1/2 tsp sea salt
1/2 cup of packed shredded cheddar cheese
1/2 cup of grated Pecorino Romano (optional)
Directions:
Preheat oven to 400 degrees
Place the cauliflower florets in a steamer basket over a 4 qt saucepan filled with a couple inches of water. Bring water to a boil then cover and lower the heat, steaming cauliflower until tender but still slightly firm. (About 6 minutes).
In the meantime, melt the butter in a skillet over medium heat. Add the leek and saute until tender. (About 5 minutes).
In a large bowl, stir together the yogurt, mustard, salt, and cheddar. Add the cauliflower and leeks and stir well. Spread the mixture into a 9x13 baking dish. Sprinkle with the Pecorino Romano on the top.
Bake for 20 minutes, until hot and bubbly.
Chris' rating: 4/5. It is hard to compete with Chris' love of rice since that is his go to side dish for EVERY meal. But, this girl cannot eat rice with every meal, unless he wants me to look like an oompa loompa.