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Using cauliflower instead of potatoes in a gratin is a little lighter and just as delicious. You can use any cheese you have on hand (gruyere, parmesan, sharp white cheddar, jack, etc). To add some color to the dish, add broccoli romanesco and some yellow cheddar cauliflower. And the nutmeg adds a cozy wintery feeling.



This is great as a main course or side dish!

All photos and illustration by © Erin Gleeson and originally posted on The Forest Feast.