Cauliflower Gratin

4 heads cauliflower, cut into large florets, all colors
6 tbsp (1/2 stick) unsalted butter, divided
4 tbsp corn starch
4 cups hot milk
1 1/2 cup freshly grated Parmesan, divided
1/8 tsp finely chopped cilantro
1/8 tsp finely chooped italian parsley
1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees F. Cook the cauliflower florets in a large pot of boiling water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 4 tablespoons of the butter in a medium saucepan over low heat. Add the corn starch, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter and flour mixture and stir until it comes to a low boil. Boil, whisking constantly, for 1 minute, or until thickened. Take off the heat, add the salt and herbs, and 1/2 cup 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 Parmesan and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Makes 8 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user EPRBRAT.