Cauliflower Rice Gratin with Kale and Leeks
This cheeeeeeeeeesy (but VEGGIE-PACKED!) side belongs on you holiday table!
When I made this dish, I roasted two (smallish) bunches of carrots for Dave and myself. And guess what – we ate them all in one meal, beside some excellent grass fed steak. Not that eating a lot is a problem we are talking about vegetables. But when was the last time you couldn’t get enough of carrots? Never? That’s what I thought.
I love vegetables to begin with. But I think it’s amazing how much more excellent they become with a little high heat action.
And also… I love yogurt. I especially love savory yogurt. It’s becoming more clear to me that I am definitely a savory person, while I really do enjoy desserts, especially pie. I just love savory things. I know that yogurt is used in savory directions in all kinds of cultures across the globe, but that’s definitely not the case in the US. And it makes me feel particularly accomplished to use something that’s normally sweet in a savory manner.
I have to admit, I am getting a tiny bit of the winter produce doldrums. Root vegetables, citrus fruits… in November, they seemed so great. It’s all we’ve got for a while. Sometimes that’s hard… I really want to make some strawberry tequila. But making something this fun and delicious restores my soul a little bit. We’ll make it! Summer is only like 5 months away.
Here’s what you need:
1.5 lbs carrots, ish, scrubbed clean, ends trimmed if you prefer
2 Tbsp. vegetable or olive oil
Lots of coarse salt
4 Tbsp. chopped fresh dill, divided
1/2 cup plain Greek yogurt
1 Tbsp. lemon juice
Freshly ground black pepper
Preheat the oven to 425 degrees. Line a baking sheet with either a silpat or parchment paper.
Spread the carrots over the sheet and drizzle with oil. Toss lightly to coat and then spread out evenly. Season liberally with coarse salt. Roast for 20-30 minutes, or until the skin shows a little wrinkling.
Move carrots to a serving platter or plate. Stir together yogurt, lemon juice and 2 Tbsp. fresh dill. Top the carrots with the yogurt mixture, then sprinkle with remaining dill, a little more coarse salt and freshly ground black pepper.