May
28
Here is the recipe that we cooked with our April Recipe of the Roasted Chicken with Tarragon. It’s considerably easy and the taste is just to die for.
Cheesy Artichokes, Cauliflower and Red Pepper
4 cups cauliflower (about 12 oz)
1 (14-oz) can quartered artichokes, drained, patted dry, lightly chopped
2/3 cup chopped red bell pepper
1/3 cup sliced green onions
1½ tablespoons butter
1 garlic clove (or your preference) minced
1½ tablespoons all-purpose flour
¾ cup milk
¼ teaspoon salt
1/8 teaspoon pepper
½ cup shredded Comte or Gruyere cheese
¼ cup shredded Parmigiano-Reggiano cheese
1. Heat oven to 400 degrees, spray 4-to 6-cup glass or ceramic gratin or baking dish with cooking spray. Place cauliflower in large microwave-safe bowl; add enough water to come ½ inch up sides of bowl. Cover; microwave on high 2 to 3 minutes or until still crisp but starting to soften. Drain; rinse under cold water to cool. Pat dry. Toss cauliflower, artichokes, bell pepper and green onions in large bowl.
2. Melt butter in medium saucepan over medium heat. Cook and stir garlic 30 seconds or until fragrant. Whisk in flour; cook 1 minute, whisking constantly. Pour in milk, whisking constantly. Bring to a boil, whisking until smooth; add salt and pepper. Boil 1 minute; stir in Comte or Gruyere until melted. Pour sauce over vegetables; stir gently to coat.
3. Spoon vegetables into baking dish; sprinkle with Parmigiano-Reggiano cheese. (Vegetable mixture can be made to this point 8 hours ahead. Cover and refrigerate.) Bake 35 to 40 minutes or until lightly browned and bubbling.
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