Cauliflower Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Serves 43 slices white sandwich bread, torn into large pieces2 tablespoons grated Parmesan cheese3 tablespoons butter1/3 cup all-purpose flour2 cups milk1 head cauliflower (about 2 pounds), cored and cut into small floretsCoarse salt and ground pepper4 ounces Gruyere cheese, grated (1 cup)
Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user IZZIGIRL.
In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user IZZIGIRL.
Nutritional Info Amount Per Serving
- Calories: 390.5
- Total Fat: 20.8 g
- Cholesterol: 62.2 mg
- Sodium: 407.7 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 5.9 g
- Protein: 20.2 g
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