Cauliflower au gratin - blomkalsgratang!

I think I wrote about making a cauliflower au gratin before. I'm getting a sense of deja vu. Anyway, this is a cauliflower au gratin with a couple of twists!:-)

Ingredients:

• 1 head of fresh cauliflower
• Water
• Salt

Sauce:

• 1 pint of Trader Joe's heavy cream
• 2 tbsp Trader Joe's unsalted butter
• 1 tbsp Bob's Mill potato starch
• nutmeg
• salt
• pepper
• Trader Joe's uncured pastrami torn up into small pieces (this is the twist)
• Trader Joe's frozen grilled asparagus cut up in 2 inch sections (another twist)
• Trader Joe's frozen mushroom medley (a third twist)
• shredded parmesan cheese (Kroger brand bag)
• casserole cheese blend shredded (Kroger brand bag)

Directions:
Preheat oven to 375F.

Break up the cauliflower by hand and put in a big pot of salted water. Boil for a few minutes. Rinse, drain and set aside. Make sure the cauliflower florets are really dry.

While the cauliflower boils, put in butter and potato starch in a pot. When the butter has melted and the potato starch has caramelized a bit, add the heavy cream, a little at a time. Add the nutmeg and pepper. Add the cut up asparagus and mushrooms and put in the pastrami. Let simmer until it thickens. Add the parmesan cheese and the shredded casserole cheese blend. Let the sauce thicken. Taste the sauce. Add salt if necessary. Take off the stove. Pour the sauce in a bowl.

Add the cauliflower florets to the sauce. Mix the florets gently with the sauce so that all pieces get coated with the sauce.

Butter a casserole pan. Pour the cauliflower sauce mixture into the casserole pan. Sprinkle shredded parmesan cheese all over the top.

Put the pan into the oven for about 30 minutes. Take it out of the oven when the cheese is melted and browned, or the smell is making your mouth salivate. Then you know it's done.

Let the casserole cool for 5-10 minutes before serving and eating.

So good!

Njut!