Gratin of Cauliflower with Gruyère

Gratin of Cauliflower with Gruyère
Photo by Becky Luigart-Stayner

Ingredients

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

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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