I am a huge fan of cauliflower, it's a versatile and filling winter vegetable. I saw this recipe in December's Bon Appetit and was intrigued by the cornbread topping as I had just made some cornbread last week and had put the leftovers in the freezer. However, to lighten it up I sauteed the shallots ( I used vidalia onion) in a spray of olive oil instead of the butter. I substituted whole milk for the heavy cream and used Land of Lakes light butter (comes in a tub with canola oil) for the cornbread topping. I used 3 cups of cauliflower for 2 people, about half a head. It's delicious!
http://www.epicurious.com/recipes/food/views/Cauliflower-Gratin-with-Mustard-Sage-Cornbread-Crumbs-362309
I served it as a side dish with
Mediterranean style Tilapia and side salad with Cranberry Vinaigrette topped with toasted pecans, dried cranberries and Brie. The colors were a little too similar and I would have sprinkled the fish with some chopped parsley if I had some!
For 2 Tilapia filets, I chopped 2 plum tomatoes and sauteed them with a chopped shallot and 2 minced garlic cloves, set that aside and added some chopped sun-dried tomatoes packed in oil and a spoonful of capers. Brush olive oil on the fish, season with lemon juice, salt and pepper and saute in a hot sillet for a few minutes each side. Add a splash of white wine and the tomato mixture and top each filet with a little black olive tapenade (from a jar). Easy and healthy!
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