Gratin of Cauliflower with Gruyere

Gruyère's nutty, earthy flavor is a nice match for subtle cauliflower, and crisp breadcrumbs add texture. Substitute broccoli for the cauliflower, if you prefer.

Gratin of Cauliflower with Gruyere

Photo by Dr. & Mr. A.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 1

    medium head cauliflower, trimmed and cut into florets

  • Cooking spray

  • 2

    TBS butter, divided (1 TBS / 1 TBS)

  • cup panko crumbs

  • 2

    oz shredded Gruyere cheese, divided (1 oz / 1 oz)

  • 2

    TBS fresh chives, finely chopped

  • 1

    clove garlic, minced

  • 3

    TBS flour

  • 2

    cups milk

  • 3

    TBS fresh parsley, chopped

  • Kosher salt and black pepper to taste

Directions

1. Preheat oven to 400F. 2. Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray. Coat cauliflower with cooking spray. Sprinkle with kosher salt, toss. Bake at 400F for 30 minutes or until almost tender. Cool 5 minutes. 3. Preheat broiler. 4. Melt 1 TBS butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1 oz cheese and chives. 5. Melt remaining 1 TBS butter in a medium saucepan over medium-high heat. Add onion to pan; saute 4 minutes or until almost tender, stirring frequently. Add garlic; saute 1 minute, stirring constantly. Add flour; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil. Cook 3 minutes or until thick, stirring constantly. 6. Remove from heat; stir in remaining 1 oz cheese, parsley, and salt and pepper to taste. Pour milk mixture over cauliflower; toss. Top evenly with cheese mixture. Broil 3 minutes or until golden brown and thoroughly heated. Makes 4 servings. Each serving = 5 Weight Watchers points.


Nutrition

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