One of my best memories of growing up is sledding down a snow covered hill on Fort Richardson with my parents two beagles running after us barking frantically. We’d, of course, put the dogs in the sled at one point–much to their horror. My brothers and I would take turns pushing each other down the hill so we could go faster. Everything around us was blanketed in a glittery-white blanket of snow. This weekend’s big storm made me think about those days and my husband and I decided it was time to bring out the old, red, plastic sled to take our two year old sledding at Balto Seppala Park. She loved it. When we came home I made an all white dinner to continue our snow-white theme.
Baked potato’s with roasted cauliflower and bechamel sauce.
Wrap potatoes in tinfoil and bake for about 45 minutes or until soft.
While the potatoes cook, cut up a head of cauliflower and roast it tossed with olive oil and Kosher salt. About 25 minutes with the oven at 425.
Melt about two spoonfuls of butter in a saucepan, over medium heat, and slowly start adding flour. Whisk continuously. Cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. It should look dry. Start adding milk until the sauce is a consistency you’d like. I also tossed in sharp cheddar cheese. Sprinkle with Kosher salt and pour over your potatoes and cauliflower.