CHEESY CAULIFLOWER AND CARROT CASSEROLE

This roasted cauliflower and carrot gratin may look more indulgent than it really is, fear not, it may taste sinfully rich, but it's actually quite light. The layer of melted cheese will convince even the most reluctant child that this is a dish worth digging into. Grown-ups will need no convincing after the first bite.

– 2 large carrots, cut into slice – 1½ teaspoon of salt, (or more to taste), divided – 2 medium-sized heads of cauliflower, separated into floret – 2 tablespoons of butter, divided – 2 large red onions, cut into cube – 4 clove garlic, sliced thinly – 3 tablespoons of all-purpose flour – 2 cups skim milk – 2 tablespoons of parsley, minced – ¼ cup of grated parmesan cheese – 2 cups shredded cheddar cheese, divided – ¼ teaspoon of black pepper (freshly-cracked, or ground), (or more to taste)

Ingredients:

In a deep pot, boil the carrots for 10 minutes in water salted with 2 teaspoons of salt. Once the 10 minutes have passed, add the cauliflower to the water. Boil for 3 minutes, or after the cauliflower changes colors and, immediately after, remove it from the hot water (do not overcook, they have to be tender but firm). Set aside in a large bowl.

Step 1:

Heat half the butter over very low heat in an oven-safe skillet. Add the onion and garlic and cook for 3 minutes or until the onions become translucent. Stir often to cook uniformly. Add the carrot and cauliflower and increase heat to medium. Cook and stir until all the ingredients are heated through. Remove the vegetables from the skillet.

Step 2:

Heat the other half of the butter in the skillet over low heat. Sift the flour into the pan, and stir until there is no more "raw" flour in sight. Add the milk and mix. Simmer until the milk turns into a creamy sauce (think ranch dressing). Add the parsley, parmesan cheese, and half of the cheddar cheese and stir until the cheese has melted. Season with salt and black pepper to taste. Remove from the heat.

Step 3:

Return the vegetables to the skillet and stir to coat them with the sauce. Sprinkle the vegetables with the remaining cheddar cheese.  Cook under the broiler until the cheese melts or browns (depending on your preference).

Step 4:

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