Food has the power to strengthen our family and our community, don’t you agree? That’s why you’ll want to check out this book and tasty, nutritious recipe.
Goodness: Recipes & Stories celebrates 37 good food fighters from across Canada, including chefs, entrepreneurs, growers, and food activists who believe good, healthy food should be accessible to everyone. Each of the stories in the book underlines the fact that food has the power to enrich lives and build strong communities. From supporting sustainability to promoting access and education, these folks serve up goodness every day, and in this cookbook they serve up some of their favourite recipes too.
Those recipes include Judy Dempsey’s Chickpea & Pancetta Soup and Spicy Pork Noodles. Judy is community chef at The Table Community Food Centre in Perth. ISBN 978-0-9948015-0-0.
The following recipe appears on page 126 of Goodness: Recipes & Stories. The chef is Joshna Maharaj and the photography is by Jodi Pudge.
Cauliflower Kale Gratin
1 large head cauliflower, cut into 1½ to 2-inch florets
½ bunch kale, stems removed and leaves sliced into ½- inch ribbons
¼ cup unsalted butter, divided
2 tbsp all-purpose flour
1 ½ cups whole milk
6 oz sharp cheddar cheese, coarsely shredded (about 2 cups)
½ cup finely chopped green onions, green part only
½ tsp sea salt
½ tsp freshly ground black pepper
20 saltine crackers
Preheat the oven to 450 ° Butter a two-quart shallow baking dish.
In a large saucepan of boiling salted water, cook cauliflower until just tender, six to eight minutes. Just before the last two minutes of cooking, add kale and stir well. Using a colander, drain cauliflower and kale and transfer to the prepared baking dish.
Meanwhile, in a heavy-bottomed saucepan over medium-low heat, melt two tablespoons of butter. Whisk in flour (to create a roux); cook roux, whisking constantly, for three minutes. While whisking, add milk in a slow stream; bring to a boil, whisking frequently. Reduce heat and simmer, whisking occasionally, for about eight minutes, until thickened.
Remove milk mixture from heat and add cheese, green onions, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over cooked vegetables and stir gently to combine. Set aside.
Coarsely crumble crackers into a bowl.
In a small saucepan, melt remaining two tablespoons of butter. Pour over bread crumbs and toss to coat.
Sprinkle crumb topping evenly over vegetables. Bake in the preheated oven until topping is golden brown, about 10 minutes. Serve and enjoy.
Excerpted from Peter & Chris Neal’s Goodness: Recipes & Stories (Blakeman Books). Available on Amazon.ca.