Gratin of Cauliflower with Gruyère

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Gruyère's nutty, earthy flavor is a nice match for subtle cauliflower, and crisp breadcrumbs add texture. Substitute broccoli for the cauliflower, if you prefer. You can prepare all the elements for the dish a day ahead, if necessary. Refrigerate the sauce, the cauliflower, and the breadcrumb mixture separately, and simply assemble before baking.
Yield: 6 servings (serving size: 2/3 cup)
Ingredients
- 1 medium head cauliflower, trimmed and cut into florets (about 2 pounds)
- Cooking spray
- 1/2 teaspoon kosher salt, divided
- 2 teaspoons butter
- 1/3 cup panko (Japanese breadcrumbs)
- 1/2 cup (2 ounces) shredded Gruyère cheese, divided
- 2 tablespoons finely chopped fresh chives
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 2 cups 2% reduced-fat milk
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
Preparation
1. Preheat oven to 400°.
2. Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 teaspoon salt; toss. Bake at 400° for 30 minutes or until almost tender. Cool 5 minutes.
3. Preheat broiler.
4. Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese and chives.
5. 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, parsley, and pepper. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Broil 3 minutes or until golden brown and thoroughly heated.
Nutritional Information
- Calories:
- 161 (34% from fat)
- Fat:
- 6g (sat 3.6g,mono 1.7g,poly 0.3g)
- Protein:
- 9.7g
- Carbohydrate:
- 18g
- Fiber:
- 3.6g
- Cholesterol:
- 20mg
- Iron:
- 1mg
- Sodium:
- 295mg
- Calcium:
- 233mg
Member Ratings and Reviews
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This is now one of my holiday staples. The firsttime I made it alot of my family mistook it for a potato dish and asked for seconds. When they figured out it was cauliflower they said, "we don't even like cauliflower!" The Gruere is so yummy! You wouldn't know it is only 160 calories a serving.11/25/09
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Loved the combination of cauliflower and Gruyere but the recipe turned out awful. Next time I will omit roasting the cauliflower and make it in the manner of a traditional gratin....baked in the oven.11/24/09




