Panzanella Salad and Cauliflower Au Gratin
Panzanella Salad:
This is a hearty and perfect summer salad. Anytime you can add garlic bread into a salad it’s a good thing!
1) Tear a loaf of French bread into cubes ( imagine big crouton size)
2) Coat with EVOO, salt and pepper, and garlic and bake in the oven at 350 until crunchy on the outside, but still soft in the middle. Watch it carefully because it can burn quickly.
3) Chop up cherry tomatoes, cucumbers, bell peppers, olives, basil, and red onion and mix with lettuce. Feel free to get creative here. I also like to add goat cheese, feta, or mozzarella!
4) Make a dressing of red wine vinegar, evoo, salt and pepper and mix with salad mixture.
5) Mix in croutons and voila! So easy and tasty!
Cauliflower Au Gratin:
This is Ina Garten’s recipe. Basically recipe I have tried of hers is perfectly delicious. This Au Gratin is no different. Great for Sunday night dinners or to bring to a party.
Ingredients
- 1 (3-pound) head cauliflower, cut into large florets
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 3/4 cup freshly grated Gruyere, divided
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh bread crumbs
Directions
Preheat the oven to 375 degrees F.
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 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the 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 1/4 cup of Gruyere 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. Serve hot or at room temperature.
Have a great week!
