Gratin of Cauliflower with Gruyere
Substitute broccoli if you prefer. Can be made a day ahead. Refrigerate the sauce, cauliflower and crumb mixture separately and assemble before baking.
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- 1 head(s) cauliflower (2 lbs) trimmed and cut into florets
- 1 cooking spray
- 1/2 teaspoon(s) salt, divided
- 2 teaspoon(s) butter
- cup(s) panko crumbs
- 1/2 cup(s) Gruyere cheese (2 oz) shredded
- 2 tablespoon(s) frresh chives finely chopped
- 1/2 cup(s) onion chopped
- 1 clove(s) garlic minced
- 3 tablespoon(s) flour
- 2 cup(s) 2% milk
- 3 tablespoon(s) fresh flat leaf parsley chopped
- 1/4 teaspoon(s) fresh ground pepper
- Preheat oven to 400'
- Place clauliflower in a 2 qut broiler safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 tsp salt, toss. Bake at 400' for 30 min til almost tender. Cool 5 min.
- Preheat broiler
- Melt butter in saucepan over med heat. Remove from heat stir in panko. Stir in 1/4 cup cheese and chives.
- Heat saucepan over med hi heat. Coat pan with spray. Add onion, saute 4 min til almost tender, stirring frequently. Add garlic, saute 1 min stirring constantly. Add flour, cook 1 min, stirring constantly. Gradually add milk, stirring with whisk. bring to a boil. Cook 3 min until thick, stirring constantly. Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 tsp salt, parsley and pepper. Pour milk mixture over cauliflouwer and toss. Top evenly with cheese mixture. Broil 3 min til golden brown and heated.
This recipe is a personal recipe added by janebanta and has not been tested or endorsed by MyRecipes.
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Gratin of Cauliflower with Gruyere Recipe at a Glance
- COURSE: Side Dishes/Vegetables