1 head cauliflower, cut into large florets
Salt & pepper
4 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/4 teaspoon nutmeg
1 cup shredded mozzarella
1 cup grated Parmesan
1/4 cup bread crumbs
Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
Off the heat, add salt, pepper, nutmeg, mozzarella and 1/2 cup parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
Combine the bread crumbs with the remaining parmesean and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned.
Puff Pastry Wrapped Chicken:
2 chicken breasts
1 frozen puff pastry sheets, cut in half
4 oz cream cheese
few rashes of bacon, cooked
1/2 bunch of chives
Salt & pepper
1 large egg
Preheat the over to 400 degrees.
Mix the bacon bits, cream cheese, chopped chives, chili powder and garlic salt.
Make a deep cut in each chicken breast and fill the mixture inside. Season with salt and pepper. Place each breast on top of the pastry dough, and wrap up like a little pocket. Place onto a baking sheet.
Beat the egg, and brush over the top of each one. Bake for 30-35 minutes or until golden brown.
Easy and delicious!