We're Getting Closer

I had this terrific plan of helping you out so much with your Thanksgiving menu, and I'm just not pulling my weight around here!

For today's installment, I offer you a side dish that will blow your guests' minds: Cauliflower-Parsnip Gratin. It's this perfect bridge between vegetables and cheese, and sort of an amazing substitute for macaroni and cheese (if, for example, you've got some gluten-cautious folks coming to Thanksgiving*). But you can also eat it and pretend like you are eating nutritious vegetables! And, because it's Thanksgiving, you can serve this AND macaroni and cheese. And a bubbling cauldron of melty cheese. And a cheese-covered turkey. And cheese-covered cheese. Goodness gracious, it's a Thanksgiving miracle!

Cauliflower-Parsnip Gratin

1 smallish head cauliflower, cut into bite-sized florets
3 medium parsnips (more or less if you'd like)
4 T unsalted butter, divided
3 T all-purpose flour
2 C hot milk
1/4 t grated nutmeg
1/2 C gruyere, cheddar, or gouda (or a combo!)
1/2 C grated asiago cheese
1/2 C grated parmesan cheese
1/3 C fresh breadcrumbs
salt and pepper

Preheat the oven to 375 degrees.

Cook the cauliflower florets and parsnips in a large pot of boiling salted water for 4 minutes, until tender but still firm. Drain. (You can also steam the cauliflower in the microwave!)

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, whisking constantly for 2 minutes.

Pour the hot milk into the butter-flour mixture and whisk until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.

Off the heat, add 1 teaspoon of salt, some pepper, nutmeg, the gruyere/cheddar/gouda, and the parmesan.

Pour 1/3 of the sauce on the bottom of an 9" x 13" baking dish.

Place the drained cauliflower and parsnips on top and then spread the rest of the sauce evenly on top.

Combine the bread crumbs with the asiago and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin.

Bake for 25 to 30 minutes, or until the top is browned.

*This entire dish is not completely gluten-free. Obviously. Just wanted to clarify.