Cauliflower Poutine
A lower carb version of the classic poutine, gravy and white cheddar cheese curds over cauliflower.
Servings: 4 people
Ingredients
- 2- 12 ounces bags cauliflower
- For the gravy:
- 2 tablespoons salted butter
- 1 tablespoon flour
- 14 ounces beef broth
- 14 ounces chicken broth
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons milk of choice
- 2 tablespoons cornstarch
- 1/8 teaspoon dried thyme optional
- 1/8 teaspoon dried rosemary optional
- Toppings:
- 1 cup or 8 ounces white cheddar cheese curds or mozzarella if you can't find cheese curds
- 1 cooked chicken breast - optional diced
Instructions
- Steam cauliflower in the bags if you have the microwavable packs, according to package directions or you can steam it on the stove or you can bake it in an oven for 30 minutes at 400 F.
- To make the gravy, In a sauce pan, add butter and cook until it starts to bubble and brown slightly.
- Whisk in flour and add both beef and chicken broths.
- Add black pepper, salt, thyme and rosemary (if adding the herbs).
- Bring the mixture to a boil and simmer for 2 minutes.
- Whisk together the cornstarch and milk and add to gravy.
- Whisk until mixture starts to thicken slightly.
- Pour gravy cauliflower, top with desired amount of gravy and desired amount of cheese curds.
- If adding cooked chicken, add that too.
- Optional step: Turn the oven on broil and stick the poutine under the broiler for 2 minutes for melted cheese.
- Enjoy!