Tick tock, tick tock, that is the sound of Christmas sneaking up on me!

This year we will have most of the kids, plus a friend of ours over for dinner. That means I am only cooking for 6 this year. 

So please tell me why I am making a turkey, a boneless rib roast, sweet potato casserole, mashed potatoes, brussels sprouts, creamed corn, dressing, gravy, rolls, and this cauliflower au gratin.

Oh ya, I am crazy, that's why!

Well, crazy AND I like to eat, as well as the rest of the family.

Group text message with the kids about the menu;

Me - OK so y'all need to tell me what dishes you want me to make for Christmas dinner. We have boneless rib roast, do you want turkey too?

My DIL - The rib roast sounds good and I would love your brussels sprouts. I can't wait!

Me - Okie dokie brussels sprouts on the list!

My son - I like food.

Miss Picky Pants - CREAMED CORN

My son - Food

Me - OK, brussels sprouts, creamed corn, and food. Do you want the healthy creamed corn, or the really realllllly creamy corn?

Miss Picky Pants - Do you really have to ask?

Me - Haha not really?

My son - FOOD......lots of FOOD.

I always like to make sure everyone has some leftover PLUS there are leftovers for us too. I could seriously eat leftover turkey/dressing/mashed potatoes/and gravy everyday for a week. Then don't even get me started on what I will throw that lovely rib roast into. 

I can tell you that the next day's breakfast will have beef and potato cakes with gorgeous sunnyside up eggs on them!

Oh and this deeeeeelish cauliflower au gratin!

Holy smokes gang, this stuff is amazing. I think I made if 3 times in one week, ate it for dinners, and lunches, and was more than happy to do it.

Even Miss Picky Pants fell in love with it. She took one bite of mine and decided to forgo a sandwich for lunch and join me in leftover cauliflower au gratin.

Success peeps, success!!

Cauliflower Au Gratin

By Bobbi Burleson

Tender cauliflower is perfect in this classic side dish. It is so good you won't even miss the potatoes!

Ingredients

• 2 heads cauliflower (approx 4 pounds), cut into florets
• 4 tablespoon butter, plus more for buttering dish
• 1/2 cup heavy cream
• 3 cloves garlic, minced
• 1 (8-ounce) block of sharp cheddar cheese, shredded
• 1 cup parmesan, grated
• 1 tablespoon fresh thyme leaves, chopped
• Kosher salt
• Freshly ground black pepper

Equipment Used

Instructions

1. Preheat oven to 400 degrees F.
2. In a large pot of salted boiling water, cook cauliflower until tender, 8 minutes. Drain well.
3. Butter a 2-quart baking dish. Add half the cauliflower and pour 1/4 cup of the heavy cream. Dot with half the butter, sprinkle with half the garlic, cheddar, parmesan, and thyme.
4. Repeat with remaining ingredients and season with salt and pepper.
5. Bake until cheese is melted and golden, 30 minutes.

Yield: 6 to 8 servings
Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 38 mins.
Total time: 53 mins.
Tags: cauliflower, cheese, side dish, holidays, gluten free, vegetarian

Nutritional information via Calorie Count

I helped create a cookbook!




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