Gratin of Cauliflower with Gruyère

Gratin of Cauliflower with Gruyère
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups 2% reduced-fat milk
  • 2 cups 2% reduced-fat milk
  • 1 garlic clove, minced
  • ½ cup finely chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped fresh chives
  • ½ cup (2 ounces) shredded Gruyère cheese, divided
  • + 15 more ingredients
    • 3 tablespoons chopped fresh flat-leaf parsley
    • 3 tablespoons chopped fresh flat-leaf parsley
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • 3 tablespoons all-purpose flour
    • Cooking spray
    • 1/3 cup panko (Japanese breadcrumbs)
    • ½ teaspoon kosher salt, divided
    • 1 medium head cauliflower, trimmed and cut into florets (about 2 pounds)
    • 1 medium head cauliflower, trimmed and cut into florets (about 2 pounds)
    • 2 teaspoons butter
    • ½ teaspoon kosher salt, divided
    • Cooking spray
    • 3 tablespoons all-purpose flour
    • 1/3 cup panko (Japanese breadcrumbs)

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...

View full recipe at My Recipes

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