Gratin of Cauliflower with Gruyere

By Chez_Alexander

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.

Ingredients

• 1 medium head cauliflower, trimmed and cut into florets
• Cooking spray
• 2 TBS butter, divided (1 TBS / 1 TBS)
• 1/3 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

Details

Servings 4

Preparation

Step 1

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.