Cauliflower Steaks with Spinach Gratin

Ingredients

• 1 Head Cauliflower
• 3 Ounces Baby Spinach
• 2 Cloves Garlic
• 6 Ounces Green Beans
• 2 Tablespoons Butter
• 2 Tablespoons All-Purpose Flour
• 1 Cup Milk
• 2 Ounces Cheddar Cheese
• ¼ Cup Panko Breadcrumbs
• 1 Lemon
• 1 Tablespoon Dijon Mustard
• ¼ Cup Slivered Almonds

 

Prepare your ingredients:

Preheat oven to 500°F. Heat a medium pot of salted water to boiling on high heat. Wash and dry the fresh produce. Trim the ends of the green beans off. Very finely chop the spinach. Peel and finely chop the garlic. Grate the cheese. Cut the cauliflower in half lengthwise, then cut each half into two thick slices, leaving the core and stem intact. Cut the lemon into 6 wedges and deseed.

Roast the cauliflower:

Place the cauliflower steaks on a sheet pan, then season with a little olive oil and salt and pepper on both sides. Roast for 20 to 22 minutes, or until slightly browned and almost tender when pierced with a knife, turning over halfway through.
 

Blanch the green beans & toast the almonds:

While the cauliflower roasts, add the green beans to the boiling water and cook 2 to 3 minutes, or until slightly tender. Drain and rinse under cold water, then slice the beans in half lengthwise. In a small skillet, toast the slivered almonds over medium heat for 2 to 3 minutes, or until golden brown, stirring frequently.

Make the béchamel sauce:

While the cauliflower continues to roast, melt the butter in a small pot on medium heat. Add the garlic; cook about 1 minute, or until softened. Stir in the flour; cook 1 to 2 minutes, or until lightly golden and toasted. Slowly whisk in the milk, breaking up any lumps. Bring the mixture to a boil and reduce the heat to low; simmer until thickened. Add the cheddar cheese and whisk until melted. Remove from heat and stir in the chopped spinach; season with salt and pepper.

Bake the gratin:

While the cauliflower finishes roasting, toss the panko breadcrumbs with a little olive oil to moisten them slightly. When the cauliflower steaks are done, remove from the oven and top with a layer of sauce, then panko mixture. Return to the oven and bake for 2 to 3 minutes, or until the crumbs are golden brown. Let stand for 1 to 2 minutes before plating.

Dress the beans & plate your dish:

In a medium bowl, toss the green beans with the juice of 4 lemon wedges, the Dijon mustard, 1 tablespoon of olive oil and the toasted almonds; season with salt and pepper to taste. Divide the cauliflower and green beans between 2 plates. Garnish with the remaining lemon wedges. Enjoy!

From: www.Blueapron.com/ Posted by Mags