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.
1 medium head cauliflower, trimmed and cut into florets (about 2 pounds)
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
How to Make It
Preheat oven to 400°.
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.
Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese and chives.
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.
Great recipe. I used Manchego because its what I had on hand, but otherwise followed the recipe exactly. I kept the cauliflower florets on the larger side so they came out nice and crunchy with the recommended cooking times.
Overall, a very pretty presentation. Will make again. May experiment with some lemon salt next time to brighten the flavor and add some freshness.
I am looking for recipes that disguise cauliflower since I love it, and my husband doesn't. This recipe worked, and my husband said I could make it again. It was very good, although it used a lot of pans. I couldn't find gruyere, so I used a shredded Italian blend and finished off a little mexican blend in my fridge. I skipped the chives, and used dried parsley. I served it with grilled, seasoned ribeye steaks.
I subbed sharp cheddar for the gruyere and green onions for the chives, but I thought it was really good. It does take a bit of effort, but it's great for special occasions (not for a weekday meal). Will make again!
We served this with a lamb dish and simple salad. I think it's essential to use at least 2% milk or it won't made a sauce very well. We also used a little extra cheese (Jarlsberg) just to use up what we had (ending up being closer to 3/4 or maybe even a full cup). My husband has never liked cauliflower, but he at least said this was okay, he'd eat it again, even if it wasn't one of his favorites. I thought it was great but may add a little more seasoning next time (will try the Dijon and cayenne as a previous reviewer recommended).
Substituting broccoli for cauliflower does not work. It is a horrible suggestion in the heading of the recipe. That said, I'll review the gratin, which was solid, but nothing special. I wouldn't bother making this recipe for cauliflower. Roasted cauliflower sprinkled with fresh herbs and parmigiana reggaiano is just as good, if not better.