Cauliflower GratinOctober 3, 2009
If you like roasted veggies and fondue, you will LOVE this! First you roast the cauliflower until it’s golden and delicious, and then you top it with nutty Gruyère and buttery bread crumbs. Mmmm. If you aren’t as big a fan, you could use broccoli or even carrots. Pick your favorite veggie and try it out!
You will need:
- 1 medium head Cauliflower, trimmed and cut into florets (~ 2 lbs)
- 1/2 t salt, divided
- 1 T butter
- 1/3 c panko (Japanese breadcrumbs)
- 1 c shredded Gruyère cheese, divided
- 2 T fresh chives, finely chopped
- 1/2 c onion, chopped
- 1 clove garlic, minced
- 2 T all-purpose flour
- 2 c milk (I used 1%)
- 2 T fresh flat-leaf parsley, chopped
- 1/4 t fresh black pepper
- Preheat the oven to 400 degrees. Coat a 13 x 9-inch baking dish with cooking spray.
- Dump the cauliflower in the baking dish, season with 1/4 teaspoon of salt, coat with cooking spray, and toss. Bake for 30 minutes or until almost tender. Cool 5 minutes.
- Preheat broiler.
- Melt butter in a small saucepan. Remove from heat. Stir in breadcrumbs. Then add the chives and 1/4 cup of cheese. NOTE: if the pan is too warm, the cheese might melt a little.
- Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add the onions and saute until almost tender, about 4 minutes. Add garlic and saute for another minute, stirring constantly.
- Add flour and cook 1 minute stirring constantly. Gradually add milk, stirring with a whisk to keep it smooth. Bring to a boil and cook 3 more minutes or until thick, stirring constantly.
- Remove from heat; stir in the remaining cheese, salt, parlsey and pepper.
- Pour milk mixture over the cauliflower and toss to coat evenly. Top with cheese crumb mixture.
- Broil 3-5 minutes or until golden brown and bubbly!