Cauliflower and Artichoke Gratin

This is a variation on the cauliflower gratin I learned and made frequently when I lived in France. I’ve added artichoke hearts for sweetness, and tomatoes to the bechamel. It’s hearty enough for dinner with a green salad.

Serves 4-6

• 1 head cauliflower, trimmed and sliced

• 1 12-oz bag frozen artichoke hearts, thawed and drained

• 2 T olive oil

• Kosher salt and black pepper

• 3 T unsalted butter

• 1 c onion, chopped

• 2 T garlic, chopped

• 1 T fresh thyme leaves, or 1 t dried

• 1⁄4 c flour

• 2 c milk

• 1 c chopped tomatoes, fresh or canned

• 1⁄4 t ground nutmeg

• 1 c feta cheese, crumbled

Preheat the oven to 450 degrees. Butter a large gratin dish, if rectangular 9”x13”. Place the cauliflower slices and artichoke hearts on a parchment lined sheet pan with 2 T olive oil. Toss to coat with oil, then salt and pepper. Roast for 25 minutes. When some of the florets have browned and the cauliflower is slightly tender, remove from the oven and set aside. Place butter in a saucepan over medium heat. When butter has melted, add onions, garlic, thyme leaves, and tomatoes. Sprinkle with salt and pepper and cook, stirring, to soften vegetables without browning, about 5 minutes. Add flour and stir, cooking for one minute. Slowly add the milk, whisking, and let the mixture cook, stirring occasionally, until it has thickened. Stir in half the feta and the nutmeg. Remove from the heat. Transfer the roasted vegetables to the gratin dish and pour the bechamel over them and toss gently to coat the vegetables in the sauce. Distribute remaining feta over the top of the gratin and place in the oven. Bake for 30-40 minutes until the top has browned in places.