Recipes: Califlower Gratin

Updated: April 25, 2007 - 4:29 PM

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CAULIFLOWER GRATIN

Serves 4.

Note: You can substitute another Swiss cheese or a favorite Cheddar.

• 3 slices white sandwich bread, torn into large pieces

• 2 tbsp. grated Parmesan cheese

• 3 tbsp. butter

•¹/₃c. flour

• 2 c. milk

• 1 head cauliflower (about 2 lb.), cored and cut into small florets

• Coarse salt and ground pepper

• 4 oz. Gruyère cheese, grated (1 c.), see Note

Directions

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, then reduce to a simmer. Cover and cook until starting to soften, about 5 minutes. Remove from heat. Gradually stir in Gruyère.

Pour mixture into a 2-quart baking dish and sprinkle with bread-crumb mixture. Cover with aluminum foil. Bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil and bake until bread crumbs are golden brown, about 20 minutes more.

Nutrition information per serving:

Calories 387 Fat 22 g Sodium 428 mg

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