Rating: 3.5 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3

This creamy gratin bakes for 20 minutes, then finishes under the broiler to make the top beautifully browned and crunchy. You can also try it with broccoli.

Recipe by Cooking Light March 2011

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Credit: Quentin Bacon; Styling: Philippa Brathwaite

Recipe Summary test

total:
1 hr 3 mins
Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Cook cauliflower and Brussels sprouts in boiling water 2 minutes; drain.

  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 4 ingredients (through nutmeg) in a bowl; stir well with a whisk.

  • Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown, stirring occasionally. Add onion and garlic; cook 5 minutes, stirring occasionally. Stir in milk mixture; bring to a simmer. Cook 5 minutes or until thick, stirring constantly. Remove from heat; stir in cauliflower and Brussels sprouts. Spoon vegetable mixture into an 11 x 7-inch broiler-safe ceramic baking dish coated with cooking spray. Cover dish with foil coated with cooking spray. Bake at 375° for 20 minutes or until bubbly. Remove from oven.

  • Preheat broiler to high.

  • Remove foil from dish. Combine cheese and panko; sprinkle evenly over vegetables. Broil 5 inches from heat for 4 minutes or until browned. Let stand 5 minutes before serving.

Nutrition Facts

148 calories; fat 5.2g; saturated fat 2.9g; mono fat 0.6g; poly fat 0.2g; protein 8.7g; carbohydrates 18.3g; fiber 3.8g; cholesterol 17mg; iron 1.2mg; sodium 399mg; calcium 173mg.
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