— cooked up on
November 7, 2016
What cocktail could possibly be more appropriate for this, the final day of the election? 🙂
But seriously though, enough election talk. This delightful tiki concoction is perfect for any day of the year! It has all my favorite things: coconut cream (YES it is different from coconut milk and NO they cannot be substituted for one another, not even that hunk of thicker stuff at the top of the can), pineapple juice, rum (duh) and a little orange juice, because I like my cocktails to be on the acidic side.
My other favorite thing about this drink is that it dispels one of the common beliefs about tiki – that you need a million weirdo ingredients that you’ll never find again. FALSE.
You can find all of these things at either the regular grocery store or the liquor store (the coconut cream will be at the liquor store – and maaaaayyyybe at the grocery store).
And you never know, once you get a few tiki ingredients, you might just find yourself wandering down the tiki path like me, and getting some of the weirder stuff, too. Come on in, the water is fine. Bring a cold drink. 🙂
Cauliflower Rice Gratin with Kale and Leeks
- 1 lb. frozen cauliflower rice
- 2 cups fresh or frozen chopped kale
- 1 leek, washed, thinly sliced and separated into rings
- 1 teaspoon Kosher salt
- 1 tablespoon butter
- 4 tablespoons all purpose flour
- 2 cups whole milk
- 1 cup freshly grated Parmesan cheese, divided
- 3/4 cup grated fontina cheese, made from pasteurized milk
- 3 tablespoons chopped fresh dill
- Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food.
- Wash your cutting boards and countertops with hot soapy water.
- Rinse fresh produce items under cool running tap water. Blot dry with clean cloth towel or paper towel.
- Preheat the oven to 375°F.
- In a large mixing bowl, stir together kale, cauliflower rice, leek slices and salt.
- In a saucepan, melt the butter and then whisk in the flour, until the butter is absorbed. Quickly whisk the milk in, breaking up the flour paste completely.
- Bring the milk sauce mixture to a slow boil, stirring constantly. When it reaches a boil, cook for 1 minute, still stirring, then remove from heat.
- Whisk 3/4 cup of the Parmesan and all of the fontina into the milk sauce mixture until smooth. Carefully transfer to the mixing bowl with the vegetables and stir to coat vegetables.
- Transfer the vegetable mixture to a casserole dish and top with remaining Parmesan cheese. Bake for 30 minutes. Use a food thermometer to ensure the internal temperature reaches 165°F. Optional: Broil for an additional 5 or so minutes to get some nice color on the top.
- Allow to rest for ten minutes before serving.
- Top with chopped fresh dill.
- Store leftovers in shallow containers within 2 hours of serving. Leftovers will last in the refrigerator up to 3-4 days.