Manchego and Harrisa Cauliflower Gratin

 

 

Greetings from my kitchen! 

I have to say that this has been a wonderful week of cooking and creating recipes!

 

As you all know by now, last weekend I went on a food adventure at North Market in Columbus, OH. 

I have never been surrounded by so many local, fresh, merchants and artisans in all my life!

 

The very first shop I encountered during my trip to the market was this great little spice shop called North Market Spices LTD.

 

The have a great back story.

They were actually conceived over lunch AT the North Market! 

 

They sell only the highest quality spices that are designed to make our cooking "creative, fun, and delicious"! 

 I have been cooking with my purchases all week, and I can assure you that is exactly what they have done!

 

 

Of course, part of the mission I had for myself in all of this was to purchase items I have never used in my kitchen and bring them home to work with. 

 

For today's recipe, I have chosen a somewhat hot, Middle Eastern, spice called Harissa.  In reading about it, I thought to myself, this is going to need something that can take the spice, but can be balanced out by something savory as well.  So...I chose to make...

 

 

Manchego & Harissa Cauliflower Gratin:

*Prep TIme: 15 minutes  *Cook Time:  30-35 minutes  *Difficulty:  Easy  Servings: 6-8

 

Ingredients:

 

 

• 1 head of cauliflower, cut into large florets
• 2 tbsp. unsalted butter, divided
• 3 tbsp. flour
• 2 c. hot milk
• 1/2 tsp. Harissa
• Salt and pepper to taste
• 3/4 c. manchego cheese, grated
• 3/4 c. parmesan cheese, grated
• Sweet paprika to top

Tools:

• Large pot
• Colander
• Chef's Knife
• Medium sauce pan
• Measuring cups
• Measuring spoons
• Baking Dish
• Wooden spoon or whisk 

 When my sister tried this, she said, and I quote "This is amazing!...I can't believe I am saying that about cauliflower, but WOW!"

I can't wait to show you how to make it!

 

First of all, you will want to pre-heat your oven to 375 degrees.

 

 

Then, fill a large pot with water and add some salt.

Place on high heat and bring to a boil.

 

While you are waiting for your water to come to a boil, you can break down your cauliflower.

 

Once the water is at a rolling boil you will add the cauliflower and cook for 5-6 minutes until

tender, but still firm.  Drain the water and set to the side.

 

Grate your Manchego cheese.

 

Add the butter to a medium sauce pan over low heat, and melt.

 

Next, add the flour.

 

And mix with a wooden spoon, stirring constantly.

 

Cook for 1-2 minutes.

 

Now you will want to add the hot milk.

 

Stir constantly, while it is coming to a boil. 

Let simmer until it thickens.

 

Once thick, turn off the heat and add the

salt...

 

Pepper...

 

Harissa....

 

1/2 c. Manchego cheese...

 

And a 1/2 c. Parmesan.

Whisk together and taste for any additional seasoning.

 

 

Place the cauliflower in a greased baking dish and...

 

Pour the cheese sauce over it.

Make sure all of your cauliflower is coated.

 

Then top with the rest of the Manchego cheese and...

 

Parmesan.

 

Sprinkle with a little bit of sweet paprika for color.

 

Place in your pre-heated 375 degree oven and cook for 3-35 minutes until golden brown and bubbly!

 

 

It should look a little something like this!

YUUUUMMMMMM!!! 

Who knew cauliflower could be so scrumptious looking!

 

This is a very rich side dish so I recommend serving it up with a simple green salad

and a piece of grilled chicken or pork chops. 

 

If you would like to introduce yourself and your family to new spices and flavors, this is a great way to do it. 

 You are using something mild like cauliflower as a base and CHEESE! Who doesn't like cheese!?!  *lol* 

 

I know you are going to love this and I can't wait for you to try it! 

As Always,

 

Happy Reading, Happy Eating, and Happy Living,

 

~The Kitchen Wife~

 

 

Manchego & Harissa Cauliflower Gratin:

*Prep TIme: 15 minutes  *Cook Time:  30-35 minutes  *Difficulty:  Easy  Servings: 6-8

 

Printable Recipe

 

Ingredients:

• 1 head of cauliflower, cut into large florets
• 2 tbsp. unsalted butter, divided
• 3 tbsp. flour
• 2 c. hot milk
• 1/2 tsp. Harissa
• Salt and pepper to taste
• 3/4 c. manchego cheese, grated
• 3/4 c. parmesan cheese, grated
• Sweet paprika to top

Tools:

• Large pot
• Colander
• Chef's Knife
• Medium sauce pan
• Measuring cups
• Measuring spoons
• Baking Dish
• Wooden spoon or whisk

Directions:

1. Preheat the oven to 375 degrees.
2. Cook the cauliflower in large pot of boiling water for 5 to 6 minutes, until tender but firm.
3. Drain well
4. Meanwhile, melt 2 tbsp. of the butter in a medium saucepan over low heat.
5. Add the flour, stirring constantly with a wooden spoon or whisk for 2 minutes.
6. Pour the hot milk into the butter-flour mixture (roux) and stir until it comes to a boil, whisking constantly, for 1 minute or until thickened.
7. Off of the heat, add the salt & pepper, Harissa, 1/2 c. manchego, and 1/2 c. parmesan. 
8. Place the cooked and drained cauliflower into a greased baking dish. 
9. Pour the cheese sauce over the cauliflower, making sure it is all evenly coated.
10. Sprinkle the remaining cheese on top, and sprinkle with sweet paprika for color. 
11. Place in a pre-heated 375 degree oven for 3-35 minutes until golden brown.
12. Serve with your favorite entrée and a nice green salad.
13. Enjoy!

**This recipe can be used to make a regular cauliflower gratin.  Just use your favorite cheese and omit the Harissa**