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Cauliflower and Chard Gratin

February 28, 2010

Cauliflower and Chard Gratin

Rainy, icky, end-of-winter Sundays call for warm, comforting and delicious food.  This recipe, found at Healthy Delicious, completely fit the bill.  We have had a major love affair with swiss chard these days, and it was definitely featured in this recipe, as was the sweet and creamy cauliflower.  Paired with a lighter bechamel sauce and a few different cheeses, this dish tasted decadent, but wasn’t too heavy on the calories (one serving of this dish was only 5 points!  Not bad!).

The only thing I would have done differently is added more chard to the mix.  I bought a pretty large bunch and only used about half, so to have room for everything, and I probably could have squeezed more in — especially since once the chard baked, it really shrunk down.  As Marc said, “If the only thing you think you could have done better is add MORE vegetables, you know you’re doing something right.”  Agreed.

Cauliflower and Chard Gratin

from Healthy Delicious

  • 1 small head of cauliflower
  • 1 bunch chard
  • salt
  • 1/4 tsp. ground nutmeg
  • 1 6-oz. ham steak, cubed
  • 3/4 c. gruyere, shredded
  • 1 small handful of romano, shredded
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 tsp. dijon mustard (plus extra mustard powder, if you want a bigger kick)
  • 2 tbsp. panko bread crumbs

1.  Preheat oven to 350 degrees.  Bring a large pot of water to boil and add a healthy amount of salt.

2.  Separate the cauliflower into bite-sized florets.   Add cauliflower to boiling water and cook for 5 minutes, or until tender and drain well.

3.  Tear chard into medium pieces, avoiding middle rib.  In a 9×13 casserole dish (I actually used a lasagna pan…), combine chard, cauliflower, ham, nutmeg and half  the cheese.  Stir to combine well.

4.  In a medium saucepan, melt butter over medium-high heat.  Add flour and stir constantly with a whisk, for about 3 minutes.  Next, whisk in milk and mustard (and additional mustard if you’d like).  Bring to a simmer and cook for a few minutes, stirring occasionally until the mixture thickens.  Season with salt and pepper and pour over vegetable mixture.  Top with the remaining cheese and panko breadcrumbs.

5.  Bake for 20 minutes at 350 degrees, or until the cheese and sauce is bubbly.  To brown bread crumbs, broil for an additional 3 minutes.

6.  Take out of oven and let sit for 10-15 minutes, so that sauce “gels” or thickens.  Serves 6.

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