Sourdough Pretzel Crusted Chicken Tenders.
Pretty tasty!!!!
I have gotten a couple of requests for the Cauliflower recipe, so here it is:
INGREDIENTS
(for cauliflower and sauce)
1 teaspoon kosher salt, divided
1 small head cauliflower( about 1.25 lbs.), cut into florets
2 tablespoons unsalted butter (I used salted)
2 tablespoons flour
1.5 cups whole milk
1.5 teaspoons horseradish
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg (we didn't have any, so it was not included in my dish)
3 oz. (3/4 cup) grated Gruyere cheese (or Swiss)
(for topping)
8 Ritz crackers, crushed
1/2 cup of Panko
1 tablespoon butter
1 oz. (1/4 cup) grated Gruyere cheese
1). Heat oven to 450. In medium saucepan, bring 6 cups of water to a boil. Add 1/2 teaspoon of the Kosher salt and the cauliflower. Partly cover the saucepan and let the cauliflower simmer until just tender - about 6 minutes. Drain the cauliflower and rinse it under cold water. Drain it well again.
2). Melt the butter over moderate heat in a large heavy saucepan. Add the flour and whisk for 2 minutes. Gradually add the milk, whisking to combine. Bring the sauce to a boil, whisking often, for about 1 minute, then simmer for 1 minute more, still whisking, to thicken it.
3). Remove the sauce from the heat and whisk in the horseradish and mustard, the remaining 1/2 teaspoon of kosher salt, and the nutmeg. Stir in the cheese, then the cauliflower. Pour the mixture into a 2.5 qt. casserole dish.
4). To make the topping, combine the crushed crackers and panko in a small bowl. Melt the butter and stir it into the mixture.
5). Sprinkle the once of cheese over the cauliflower, then top with the crumb mixture. Bake the gratin on the bottom oven rack until it's bubbling and golden, about 15 minutes. Allow it to rest for 5 minutes before serving. Serves 6.
Let me know how many of you tried this recipe, and what you thought of it by commenting on this post.
