cauliflower gratin
- Number of Servings: 4
Ingredients
1 package frozen cauliflower (nets abt 4.5 c)Cooking spray1/2 teaspoon kosher salt, divided2 teaspoons butter1/4 cup panko (Japanese breadcrumbs)1/2 cup (2 ounces) shredded Gruyère cheese, divided1/2 cup finely chopped onion1 garlic clove, minced3 tablespoons all-purpose flour2 cups 1% reduced-fat milk1/4 teaspoon freshly ground black pepperdash of dry mustard
1. Preheat oven to 350
2. Cook frozen cauliflower following package directions and and put it in a 2-quart baking dish lightly coated with cooking spray (try to undercook a little since it will be cooking more in the oven).
3. Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese
4. 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, and pepper and a dash of dry mustard. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Bake for 20-25 mins at 350 until golden brown and thoroughly heated.
Number of Servings: 4
Recipe submitted by SparkPeople user ART131.
2. Cook frozen cauliflower following package directions and and put it in a 2-quart baking dish lightly coated with cooking spray (try to undercook a little since it will be cooking more in the oven).
3. Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese
4. 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, and pepper and a dash of dry mustard. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Bake for 20-25 mins at 350 until golden brown and thoroughly heated.
Number of Servings: 4
Recipe submitted by SparkPeople user ART131.
Nutritional Info Amount Per Serving
- Calories: 223.4
- Total Fat: 8.2 g
- Cholesterol: 26.7 mg
- Sodium: 162.4 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 6.3 g
- Protein: 13.2 g
Member Reviews