April 07 2009

Cauliflower Matzo Au Gratin

This will make a great side dish for Passover or any dinner of the year. It’s cheesy, it’s French…it’s unbelievable.

Serving Size: 4-6

Ingredients

1 head cauliflower, cut into large florets
4 tablespoons butter, divided
2 tablespoons potato starch
2 cups milk
6 ounces Gruyere cheese, shredded
1 pinch cinnamon
1 pinch nutmeg
½ teaspoon salt
2 matzos, ground fine

Preparation

Preheat oven to 350°F

Boil water in a large pot.

Add cauliflower to boiling water and cook for 5 to 6 minutes or until it is slightly tender

Drain water from cauliflower and set aside

Heat a medium sized saucepan over low to medium heat

Melt two tablespoons of butter in saucepan.

Add potato starch to melted butter and using a whisk stir to form a light colored roux

Add milk to roux and stir for about 2 minutes until thickened

Stir small amounts of cheese into milk.

Add nutmeg, cinnamon and salt to milk/cheese mixture and set aside

Place cauliflower in an 8 inch square or 8 inch round baking dish

Pour sauce over cauliflower and set aside

Heat a small saucepan over low to medium heat

Melt two tablespoons of butter

Add melted butter to a small bowl and combine with matzos

Sprinkle matzo/butter mixture over the top of the cauliflower

Bake for 25 to 30 minutes or until top begins to brown and sauce is bubbling

Turn broiler to high and broil for 3 to 4 minutes or until top is crisp and brown

Tags: French, Vegetarian, Comfort Food, Passover

Comments:

looks yummy!

By elana on 2009 04 07

It was delicious! And also yummy.

By Safta on 2009 04 09

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Matzo Outside the Box is dedicated to all things matzo, with recipes for year-round use and a blog written from the perspective of Bernie Mendelbaum... more