Rating: 4 stars
41 Ratings
  • 1 star values: 1
  • 2 star values: 4
  • 3 star values: 4
  • 4 star values: 12
  • 5 star values: 20

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.

Jeanne Thiel Kelley
Recipe by Cooking Light November 2008

Gallery

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

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • Preheat broiler.

  • 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.

Nutrition Facts

161 calories; calories from fat 34%; fat 6g; saturated fat 3.6g; mono fat 1.7g; poly fat 0.3g; protein 9.7g; carbohydrates 18g; fiber 3.6g; cholesterol 20mg; iron 1mg; sodium 295mg; calcium 233mg.
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