Cauliflower Gratin
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 174.5
- Total Fat: 12.3 g
- Cholesterol: 27.0 mg
- Sodium: 603.5 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 3.2 g
- Protein: 10.3 g
View full nutritional breakdown of Cauliflower Gratin calories by ingredient
Introduction
Comfort food that is not bad for you! Comfort food that is not bad for you!Number of Servings: 6
Ingredients
-
1 serving CaUliflower, Raw 1 medium head (nutritiondata.com) (by MISSMERCURY0)
1 tsp Kosher Salt (by SRATERMAN)
1 serving Bob's Red Mill Almond Flour - per 1/4 Cup
16 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
.5 tsp Pepper, black
.25 tsp Nutmeg, ground
2 tbsp Butter, unsalted
4 oz Cheese, Swiss, Reduced Fat, Alpine Lace
.25 cup Parmesan Cheese, grated
Directions
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MJLAUGHIN65.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MJLAUGHIN65.