Cauliflower Au Gratin with Tahini

Traditional potatoes au gratin is a dish that packs a lot of fat and calories.

By trading potatoes for cauliflower, you’ll get added vitamin C, manganese, folic acid, omega-3 fatty acids, thiamine, vitamin K and potassium in the dish. Plus, cauliflower is loaded with antioxidants and has anti-inflammatory properties.

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• 1 head cauliflower, cut into florets
• 2 Tbsp. butter
• 1 small onion, chopped
• 2 Tbsp. all-purpose flour
• 1 cup milk or milk substitute
• 6 ounces shredded Cheddar cheese, divided
• 1 pinch ground black pepper
• 1 pinch ground nutmeg, or to taste
• ½ cup tahini
• 2 cloves garlic, minced
• 1 cup lemon juice
• ¾ tsp. salt
• ½ tsp. smoked paprika

Cauliflower Au Gratin with Tahini

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
3. Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
4. Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
5. Stir in tahini, garlic, lemon juice, salt and paprika into cheese mixture.
6. Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
7. Bake in the preheated oven until cheese is melted and browned, about 25 minutes. Serve warm. Enjoy!

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