Do you remember the big bunch of cauliflower I got at Bountiful Baskets? Well, I'm not much of a cauliflower eater so I pondered about what to do...then as I was flipping through one of my favorite magazines, I came across a recipe that solved my quandary.

I wasn't sure I wanted to spend the time and energy making this dish when I have two kids who are as picky as they come. After much deliberation I started making the dish when my daughter (picky child #1) came into the kitchen and said, "mmmm smells like potatoes". To which I agreed. After all it did smell like potatoes.

Then came the big test. I dished up the kids plates with the cauli-gratin, a green salad and roasted chicken. I waited and watched. All three of my kids ate the WHOLE meal without complaining. When we were clearing the plates I asked my kids if they would be okay if I made the dish again. All three of my kids gave the Cauli-Gratin a thumbs up! It wasn't until we were having dessert my husband spilled the beans and told the kids they actually ate cauliflower!

Cauliflower Gratin
Real Simple Magazine 2010

4 Tbs. unsalted butter, plus more for the baking dish (please use unsalted butter or, if using salted butter, omit salt from recipe)
2 small heads cauliflower (about 3 pounds total), cored and cut into small pieces
1/4 cup all-purpose flour
2 cups whole milk
6 oz. extra-sharp Cheddar, grated (1 1/2 cups)
1/8 tsp ground nutmeg
kosher salt and black pepper
1 cup panko (Japanese) bread crumbs
1/2 cup chopped fresh flat-leaf parsley
2 Tbs. olive oil

Heat oven to 375 degrees F. Butter a shallow 2-quart baking dish. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the cauliflower in the basket, cover, and steam until very tender, 12 to 15 minutes; drain well. Or I used these.

Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle with the flour and cook, stirring, for 2 minutes. gradually whisk in the milk and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.

Whisk in the cheese, nutmeg, 1 1/2 tsp salt, and 1/4 tsp pepper and cook, whisking, until the cheese is melted, 1 to 2 minutes. Remove from heat and gently fold in the cauliflower; transfer to the baking dish.

In a bowl, toss together the bread crumbs, parsley, oil and 1/4 tsp each salt and pepper. Sprinkle over the cauliflower and bake until golden brown and bubbling, 15 to 20 minutes. Enjoy! Printable recipe
The recipe calls for 1/2 cup flat leaf parsley. A really great way to chop parsley, cilantro or other fresh herbs is to place them in a bowl...
cut them with your kitchen shears until they are the size you need for your recipe...

Ta da! Chopped parsley for my Cauli-Gratin. So fast and easy.

Your Cauli-Gratin should look a little like this before you put it in the oven. Look at that panko ready to be toasted and eaten for dinner.

After the Cauli-Gratin has cooked about 20 minutes. Golden brown and bubbly. Smells delicious!