Gratin of Cauliflower with Gruyère

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

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.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 34%
  • Fat: 6g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.7g
  • Carbohydrate: 18g
  • Fiber: 3.6g
  • Cholesterol: 20mg
  • Iron: 1mg
  • Sodium: 295mg
  • Calcium: 233mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 3. Preheat broiler.
  4. 4. Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese and chives.
  5. 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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