Gratin of Cauliflower with Gruyère |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. You can prepare all the elements for the dish a day ahead, if necessary. Refrigerate the sauce, the cauliflower, and the breadcrumb mixture separately, and simply assemble before baking. 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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