Mini Cauliflower and Beetroot Gratin Recipe

Ingredients:

• 1 head of cauliflower, cut into small florets
• 2 medium beetroots, peeled and grated
• 1 cup of heavy cream
• 1 cup of grated Parmesan cheese
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butter a mini muffin tin.
3. Steam the cauliflower florets until they are tender, about 8 minutes. Drain well and set aside.
4. In a saucepan, melt the butter over medium heat.
5. Add the minced garlic and grated beetroot and sauté until the beetroot is tender, about 5 minutes.
6. Stir in the heavy cream and 3/4 cup of the Parmesan cheese and mix until the cheese has melted and the sauce is smooth. Season with salt and pepper.
7. Add in the steamed cauliflower and stir until the florets are coated with the sauce.
8. Using a spoon, fill each mini muffin cup with the cauliflower and beetroot mixture.
9. Sprinkle the remaining Parmesan cheese over the top of the gratin muffins.
10. Bake in the preheated oven for 20-25 minutes or until golden brown on top and bubbling on the sides.
11. Remove from the oven and let it cool for 5 minutes before serving.

Serving Suggestions:

This mini cauliflower and beetroot gratin can be served as a delicious appetizer or a side dish. You can also serve it as a vegetarian main course along with a fresh green salad. It can be enjoyed warm, and it is also great after being refrigerated for a few hours. Bon Appetit!

Verdict:

This mini cauliflower and beetroot gratin is a colorful and tasty way to enjoy these nutritious vegetables. The creamy and cheesy sauce complements the earthy flavors of the cauliflower and beetroot perfectly. The individual portions make it easy to serve and add an elegant touch to any meal.