Sunday, August 3, 2014
Summer Squash and Cauliflower Gratin
The leftovers were equally welcome at breakfast, topped with a poached egg.
adapted from Relishing It
1 1/4 pounds zucchini or summer squash (2-3 medium), coarsely grated
1 medium head cauliflower
2 Tbsp olive oil
1 yellow onion, chopped
2 Tbsp butter
2-3 garlic cloves, minced
2 Tbsp all-purpose flour
1/2 cup milk
1/4 cup heavy cream
2/3 cup grated Parmesan, divided
1 Tbsp fresh rosemary, finely chopped
3 Tbsp fresh parsley, finely chopped
Sprinkle the grated squash with a generous pinch of salt. Transfer to a cheesecloth lined colander to drain. Set aside for 15-20 minutes.
Preheat the oven to 375 degrees F
Cut the cauliflower into florets. Working in batches, add to a food processor and pulse until the cauliflower resembles coarse pebbles. Set aside.
Heat the oil in a large skillet set over medium high heat. Add the onions and sautee until fragrant and tender, 4-5 minutes. Add the garlic and sautee and additional 1-2 minutes. Add the chopped cauliflower. Gather up the zucchini in the cheesecloth, forming a bundle. Wring out as much liquid as possible. Add the zucchini to the skillet. Cook the vegetables for 7-8 minutes, or until slightly tender.
Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the flour, making a thick paste. Allow to cook 1-2 minutes. Add the milk and cream, whisking until no lumps remain. Stir in half of the Parmesan, the rosemary and parsley. Season with salt and pepper. Reduce heat and simmer 2-3 minutes or until slightly thickened.
Layer the vegetable mixture into a lightly oiled 9 x 13 baking dish. Pour the cream mixture over the top. Bake, uncovered, for 20 minutes. Top with remaining Parmesan and bake an additional 10-15 minutes, or until the cheese has melted and is beginning to brown.