Growing up in the midwest, I grew up eating potatoes au gratin - specifically at large church gatherings in large aluminum foil trays, oozing with cheese- but those days of carb loading are over.
Imagine my excitement when I realized that cauliflower - when roasted and baked - tastes exactly like potatoes. Well, maybe not exactly, but closely enough when there’s cheese involved. It’s cheesy potatoes without all of the guilt and coma-inducing carbs.
Originally I made it only with mozzarella cheese, but found it to be lacking in flavor, so adding a bit of cheddar cheese was just the sharp flavor that the dish needed. The cheese gets crispy and salty, the cauliflower is creamy and everything from the flavors to the texture is amazing.Read More