I don't know what it is about cauliflower, but I have always thought it needs to be paired with broccoli. Whether one a vegetable tray or in a meal... if there is cauliflower, the broccoli is always right there beside it. I never have those thoughts about broccoli... just cauliflower. Maybe it's because they're the only vegetables that look like little trees... so when you have the white tree, you need the green tree? Odd.
So, some times you need a little help to get some one to eat their vegetables. One bad experience can prevent them from ever trying it again. Also, one person saying they don't like vegetables is enough to make no one like them. To combat this negativity, start them off with a delicious cheesy version and then work your way toward roasted or steamed veggies. That is exactly how I started with brussel sprouts... started with a gratin and now they are one of my favorites!
1 head of broccoli
1 head of cauliflower
1 small onion, chopped
2 garlic cloves, minced
.5 cup white cheese (I used brie)
.5 cup creme fraiche
.5 cup milk
.25 cup bread crumbs
.25 cup parm, shredded
2 tbsp butter, divided
salt and pepper
1. Preheat oven to 350 degrees. Melt one tablespoon of butter in a pan over medium heat. Saute garlic and onion in pan until tender, about 2 minutes. Add chopped broccoli and cauliflower to the pan and cook for about 5 minutes.
2. Butter a small casserole dish. In a small mixing bowl combine the milk and creme fraiche. Transfer the broccoli and cauliflower into the casserole dish. Layer in the white cheese and pour the milk mixture over top. Sprinkle bread crumbs and parm on top.
3. Bake for 20 minutes. For the last minute, turn the broiler on to make the top nice and crispy. Let stand for 5 minutes before serving.