Cheese and butter make everything taste better. Well, maybe not everything, but definitely vegetables.
Now, honestly, I like vegetables. I really do. But by adding cheese and butter I’ll eat more of them! And that’s a good thing, to eat more vegetables, right? So the butter and cheese actually help me to be more healthy, since by adding them to the vegetables I’ll eat more vegetables, therefore cheese and butter are good for me. Yup, this logic works for me.
The original recipe was found in a booklet put out by my local grocery store. Their version has only cauliflower. I made it and liked it (liked it better than plain cauliflower by about 1000%). Last summer I had a ton of fresh veggies, such as summer squash and zucchini and corn on the cob, and realized that if cheese and butter can make cauliflower so delicious, it would do the same for all vegetables. And I was right. The time I made this recipe with squash, carrots, and corn taken off the cob, in addition to cauliflower, was one of my favorite side dishes ever! Looking forward to summer to make that one again!
Last night I made this with cauliflower and carrots, because I had both in the house. And we were eating leftover meat, but didn’t have any veggies to go with it. This is easy to prep and cook, so it’s the perfect side dish on leftover night.
Vegetables Au Gratin
1 small cauliflower, cut up
4 carrots, peeled and sliced
1/4 cup butter, melted
1/2 cup grated parmesan cheese
1/2 cup bread crumbs (I used a combination of panko and whole wheat bread crumbs)
1/2 cup shredded cheese (any variety)
Steam the cut up vegetables, either in a pan with 1-inch of water or in the microwave, just until tender. When drained, toss them in a large bowl with the butter, grated cheese, bread crumbs and salt. Place this mixture in a shallow baking dish and top with the shredded cheese*. Bake at 350F for 20-30 minutes.
*I did not add the shredded cheese when making this last night, and it was still good.