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RECIPES

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 MilkContains Wheat

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