Cauliflower and Pea Gratin
1 large head cauliflower, separated into small pieces
2 cups Today's Harvest Frozen Peas
2 cups nonfat milk
1/4 stick butter
1¼ cup Parmigiano-Reggiano, grated
2 Tbsp flour
1 tsp DLM Ground Nutmeg
1/2 tsp DLM Chili Powder
A pinch of DLM Crushed Red Pepper Flakes
1/2 tsp sea salt
1/2 tsp black pepper
1/8 cup DLM Seasoned Croutons, crushed
Preheat oven to 350°F. Drop cauliflower into a boiling pot of water for 1 to 2 minutes. Remove and let cool.
In an oven-safe pan, deep enough to hold all the cauliflower and peas, bring milk and butter to a slow boil. Add seasonings and 2 Tbsp of flour. Stir till there are no clumps of flour remaining. Add 1 cup Parmigiano-Reggiano and stir. Fold the cauliflower and peas into the mixture. Mix well.
Mix 1/4 cup Parmigiano-Reggiano and 1/8 croutons together.
Bake for 15 to 20 minutes or until pan is bubbly. Sprinkle top with Parmigiano-Reggiano and crouton mixture, and place back in oven. Once the cheese has melted, you are ready to enjoy.
Makes 6–8 servings
Allergy Warning: Contains milk and wheat