I haven't made a gratin in a very, very long time, but I needed a pretty side for some grilled lamb chops - and I wanted to figure out a new wheatless recipe that I could serve to guests.
I made a bechamel from sweet rice flour (2 Tbs.), butter (2 Tbs.) and cream (2 cups); added 2 ounces of cheddar and 2 tablespoons of parmesan. Salt and pepper to taste. Not big on measuring as a rule, that's how I roll.
Blanched a head of cauliflower and layered the florettes with bechamel.
Toppped it with wheatless tortilla breadcrumbs and additional parmesan, then into a 375f oven for 40 minutes until browned and bubbly.
The topping was very crunchy.
(Sunset photography)
Since gratin is in the heavy-hitting calorie department, I served it over tomato wedges. Presenting it as a condiment balances out the nutritional content right? Creamy, smooth, cheesy sauce - you can't go wrong with that. I declare it fit for company!
