Cauliflower & Spinach Gratin

By Nalli

Ingredients

• Juice of 1/2 lemon (about 1 tbsp.)
• 1 medium head cauliflower (about 1 1/2 lbs), separated into florets
• 1 tsp. plus 1 tbsp butter
• 1 small fennel bulb (about 1/2 lb), trimmed, cored, cut in 1/4 inch strips (about 2 1/2 cups)
• 2 cloves garlic, peeled, chopped
• 1 pkg. (10 oz) spinach
• 1/4 cup water
• 2 tbsp. cornstarch
• 2 cups half-and-half (fat free)
• 3 tbsp. seasoned bread crumbs
• 1/3 cup shredded gruyere cheese (about 1.5 oz)

Details

Servings 8

Preparation

Step 1

Add lemon juice to water in large pot,boil,blanch cauliflower 3 minutes covered, drain, add ice cubes to stop cooking. Butter 11 x 7 baking dish, add drained cauliflower. Melt 1 T butter in large pan over medium heat, add fennel, cook 3 - 4 minutes, stirring occasionally. Add garlic, cook 2 min. stirring frequently until softened. Add spinach, cook 2 -3 minutes till wilted. Season to taste with salt and pepper.
Combine water and cornstarch in small bowl, set aside.
Add half and half to skillet. Increase heat to med/high and cook 3 - 5 minutes. Stir in cornstarch mixture. Spoon over cauliflower. Sprinkle with half the bread crumbs, cheese, then remaining bread crumbs.
Bake 35 - 45 minutes at 350 degrees until lightly browned
and bubbling.