Cauliflower and Grilled Corn Gratin
Cauliflower and Grilled Corn Gratin
I made this dish for a dinner with friends this weekend. It was a big hit. The cauliflower, corn and carrots worked perfectly together. Of course, the bechamel sauce, cheese and bread crumbs didn’t hurt, either.
This dish came about because I needed a side dish and wanted to use what I had on hand. I had recently purchased a rather large head of cauliflower. I was thinking gratin, but wanted more than cauliflower so I looked to see what else I had around. Carrots seemed like a natural addition. I like their sweetness with cauliflower, plus they would add a pop of color. A trip to the freezer for something else was a lucky break.
I saw a package of corn I had recently frozen. I had been to a clambake the weekend before. They had grilled corn on the cob and had extras. I was given some to take home. Thanks, Arlene!!!
I cut the corn off the cob and used some of them in a chowder. I froze the rest, about two cups worth. I just knew that was what I need to round out the flavors in the gratin.
I was right. It was a wonderful combination. If you don’t feel like grilling corn, you can cook it under the broiler.
So here is the recipe. Hope you give it a try.
Cauliflower and Grilled Corn Gratin
6 c. cauliflower- broken into bite sized pieces
4 ears corn, grilled, cooled, kernels cut off the cobs- about 2 cups
3 medium carrots, peeled and sliced thin
4 T. butter
4 T. flour
2 ½ c. half and half, warmed
Salt and pepper to taste
4 oz. sharp cheddar cheese, shredded
¼ bread crumbs
Prepare cauliflower by steaming until just tender. Steam the carrots until just tender, too. I was lucky enough to have corn that had been grilled, minus the husks, so it had a nice char on it. The smoky flavor really added to the dish. You can cook the corn under the broiler, too, to get that char. Combine the vegetables in a lightly buttered casserole dish. I used a 9×9-inch square pan. Then make the white sauce (bechamel) by melting the butter together in a pan with the flour, whisking until smooth. Stir in the half and half and cook over medium heat, stirring constantly, until sauce is thickened and bubbly. Season with salt and pepper- use enough- the veggies don’t have any salt on them. Pour the sauce over the veggies in the casserole dish and stir a little to coat evenly. Sprinkle with the cheese and then the bread crumbs. Bake in a 350 degree oven until the mixture is bubbly and the top is golden brown, about 30 minutes. Serves 6.
