Very hearty meal with bratwurst, and on the side cauliflower and potatoes. If you are hungry this meal is great! To cook the bratwurst I just put them in a frying pan for about 7 minutes on each side over medium-high heat. The parmesan-guyere sauce is good over asparagus too. With the left over sauce I just make some pasta the next day for a creamy mac n’ cheese.
Cauliflower with Parmesan & Gruyere Sauce
1 tbsp. minced onion
1-1/2 tbsp. butter
2 tbsp. all-purpose flour
1-1/2 cups milk
1/4 cup grated gruyére cheese
1/4 cup grated parmesan cheese
Salt and pepper, to taste
Head of cauliflower
In a large saucepan, cook onion in butter over moderately low heat, stirring until it is softened. Stir in the flour and whisk the roux for 3 minutes. Add the milk, whisking until the mixture is thick and smooth. Simmer the sauce for 10 minutes, or until it is thickened to the desired consistency. In another large saucepan or tall pot, bring water to a boil for cauliflower. Once boiling, add cauliflower and boil for 8-10 minutes, or until it slightly droops when you lift it out of the water. Strain the sauce into a bowl, add the gruyére, parmesan, and salt and pepper to taste. Stir the mixture until the cheeses are melted. Strain the water from the cauliflower, transfer to a serving bowl, or plates. Ladle the sauce over cauliflower.
Inspired By The Comfort of Cooking
5 yellow potatoes
½ stick of butter
Preheat oven to 425 degrees. Cut potatoes into 1 inch cubes. Mix with butter and place in roasting dish. Cook for about 30-40 minutes mixing potatoes every once in a while till they are golden.