Thanksgiving prep is in full throttle!
Hey girl heeeeey!
How are you? How was your weekend?
Jared’s in Japan land still so while the cat’s away the mouse will play. Which actually means my Friday night was spent getting a pedicure, bouncing back into World Market and Home goods for three hours and eating dinner on the couch watching Gilmore Girls.
IT WAS FANTASTIC!
I miss the crap out of that man but it sure felt good to do all the girly things without worrying about him getting bored. But if you’re listening… you can come back now. The apartment and I miss you!
Saturday was a full blog content day from start to finish. I have got some FUN Thanksgiving stuff coming at you so get readaaaay!
While Gilmore Girls and World Market marathons are fantastic the highlight of the weekend was on Sunday! I felt as if I brunched harder than ever before and it was fantastic!
Now that I live near Los Angeles I am able to go to some incredible blogger events including the Tillamook #RealFoodSunday Thanksgiving Brunch which was as beautiful as it was tasty! Head to instagram (@college_housewife) to see all the lovely details!
The event was hosted at Light Lab which is quite possibly the most amazing studio venue I have ever seen. Seriously go check it out.
The event made me start getting sooooo excited for Thanksgiving. Everything from the turkey to the sides to the table setting and the music. I’m stoked! My birthday falls on the day before Thanksgiving this year so it will be one long great week! Besides eating (because that’s a given!) what is your favorite part about Thanksgiving?! I think mine is the cheesy sides, desserts and setting the table.
You know that random person that comes for Thanksgiving that brings a random dish and you’re just like “what the heck is that?!”. I feel like this Kale and Cauliflower Au Gratin is like that dish that you might be afraid of but you still try anyway… and after the first half bite you are like… WHAT IS THIS MADNESS?! It’s cheesy… and earthy… and wholesome… and wonderful!
The really best part…
You find out it’s made of cauliflower and NOT potatoes and you realize you can have 3 helpings instead of 1.5.
Pure genius. Give it ago, I promise it will be wonderful!
1 Head of Cauliflower, chopped
6–8 Kale leaves
2 Tablespoons of butter
2 Tablespoons of flour
2 Cups of whole milk
2 Cups of grated gruyere cheese, reserve ½ cup for topping
1 ½ Cups of grated parmesan, reserve ½ cup for topping
1 tsp of minced fresh thyme
1 tsp of minced fresh rosemary
3 Garlic cloves, minced
½ tsp of salt
½ tsp of freshly cracked pepper
¼ tsp of cayenne
¼ tsp of nutmeg
- Preheat oven to 375 degrees.
- In a large pot bring 4 quarts of water to a boil.
- Chop cauliflower head up in small chunks. Blanch cauliflower chunks by boiling for 3 minutes and transferring chunks with a slotted spoon to an ice bath (a large bowl filled with ½ water and ½ ice).
- Continue the same blanching process with kale, but only boil for 30 seconds to – 1 minute, transfer kale to ice bath. Chop kale and drain all water from the cauliflower.
- In a large saucepan simmer butter and flour together to make a “roux” When mixture looks like cookie dough consistency and light brown in color, pour milk and whisk constantly. Bring mixture to a strong simmer and thickened in consistency.
- Remove roux from heat and add thyme, rosemary, garlic, salt, pepper, cayenne, nutmeg, and cheeses until melted.
- Mix cheese sauce, cauliflower, and kale together in a large bowl.
- Transfer mixture to a casserole dish and bake for 45-60 minutes or until cheese has browned on top.
Keywords: side dish, low carb, vegetable