Paleo Brussels sprouts and cauliflower gratin ... in the Thermomix

I was looking for a side dish to accompany a lamb roast a few nights ago and came across a Brussels sprouts gratin recipe in a new cookbook I had recently acquired.

It looked intriguing enough I wanted to give it a shot but decided that since we're being good these days I would convert it into a paleo recipe. Off I went onto the interwebz to scour for a paleo gratin recipe. I found one using cauliflower and converted it into this recipe.

Here's what I ended up doing: (note: This recipe uses the Thermomix but I have also included instructions for those of you who don't use a Thermomix in your cooking).

Ingredients:

• 4 cups cauliflower florets
• 1 ½ cups chicken stock
• Sea salt and cracked pepper
• 18 Brussels sprouts, trimmed and halved (or as many as will fit your baking dish)
• Handful of shredded cheddar cheese
• Sprinkle of Parmesan cheese
• 2 teaspoons lemon thyme leaves

Instructions:

• Place the chicken stock and cauliflower florets in Thermomix TM bowl, cover and cook to 7 minutes, speed 1, 100°C.
• When done blend speed 9, 1 minute or until smooth. Season to taste.
• If you don't have a Thermomix, cook the cauliflower in a pot with the chicken stock for about 5 to 7 minutes until the cauliflower is tender. Let it cool for a little while, then put it into a blender and blend until smooth. Season to taste.
• Pour the cauliflower mixture into the base of a 2 litre capacity ovenproof dish.
• Sprinkle the top with a handful of shredded cheddar cheese.
• Arrange the sprouts, cut side up, on top of the cauliflower mixture and sprinkle with Parmesan cheese and thyme
• Bake for 45 minutes or until the sprouts are tender.

This turned out to be a delicious dish. The trick is to season your blended cauliflower really well because that is where you get most of your flavor from.

The Brussels sprouts gratin was definitely different. The Boy didn't love it but he ate it all and thought it was delicious. For people who love or enjoy Brussels sprouts, this is a great dish. For people who don't like Brussels sprouts, I was thinking of replacing them with broccoli and see how it goes since it makes such a great side dish.

It was a really good accompaniment to the lamb roast.

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd


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