We won’t be having our traditional Mayhew/Harbin Thanksgiving this year. For at least the last 15 years, we’ve always gone to Bunny’s, where she has prepared a ridiculously large and absolutely delicious feast. But it’s been a rough year. We lost Paul. Our collective ability to just kick back for several days has been interrupted by this pesky thing called work. We have to collect Noah from UT. There’s just no time for turkey.
So Mark, Noah, Bunny and I will improvise. We are considering Chinese. Or Waffle House. Hash browns smothered, covered and chunked would be nice. However, next year when we’re on a more even keel I’m making cauliflower onion gratin as a side dish for the traditional turkey dinner. It’s totally easy and totally decadent. The ultimate comfort food.
Cauliflower Onion Gratin
1 medium onion, halved and sliced into strips
2 cups cauliflower florets
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
Juice from ½ lemon
¼ teaspoon nutmeg
½ cup grated Parmesan cheese
3 ounces blue cheese crumbles
Preheat oven to 350 degrees. Toss onion slices and cauliflower in the olive oil and roast in a casserole dish until vegetables are tender and starting to brown, about 45 minutes.
Melt butter in a saucepan over medium heat. Add flour and whisk for a minute to remove the raw taste of the flour. Add the cream, lemon juice and nutmeg. Continue whisking until the sauce thickens. Season with salt and pepper.
Pour sauce over the onions and cauliflower. Top with Parmesan and blue cheese. Broil until the cheese melts and begins to brown.