Gratin of Cauliflower with Gruyere

Gratin of Cauliflower with Gruyere
Gratin of Cauliflower with Gruyere

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    medium head cauliflower, trimmed and cut into florets (about 2 pounds)

  • Cooking spray

  • 1/2

    teaspoon kosher salt, divided

  • 2

    teaspoons butter

  • 1/3

    cup panko (Japanese breadcrumbs)

  • 1/2

    cup (2 ounces) shredded Gruyère cheese, divided

  • 2

    tablespoons finely chopped fresh chives

  • 1/2

    cup finely chopped onion

  • 1

    garlic clove, minced

  • 3

    tablespoons all-purpose flour

  • 2

    cups 2% reduced-fat milk

  • 3

    tablespoons chopped fresh flat-leaf parsley

  • 1/4

    teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400°. 2. Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 teaspoon salt; toss. Bake at 400° for 30 minutes or until almost tender. Cool 5 minutes. 3. Preheat broiler. 4. Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese and chives. 5. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until almost tender, stirring frequently. Add garlic; sauté 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. Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Broil 3 minutes or until golden brown and thoroughly heated.

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