One thing about me, I can’t pass up a good deal! I am the coupon queen and I love sales!!! So after Thanksgiving when the turkeys went on sale for dirt cheap, I scooped one up. I cooked it last night in my roaster oven (love the roaster oven!!) and needed some good sides to go with it! I made cornbread and sausage stuffing. That was a first for me. I think I need a do-over because mine was a bit too crumbly, but the flavor rocked! This recipe coming up, however, was my hands down favorite. SO GOOD.
A few changes – I used swiss because I couldn’t find Gruyere in my dinky Publix. I was a little heavy handed with the cheese. I was also heavy handed with the chives, which I think was a definite good idea. I used FF milk because that’s all we had in the house. This recipe was SO SO GOOD. Please try it and tell me what you think!!
Gratin of Cauliflower with Gruyère
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.
1 medium head cauliflower, trimmed and cut into florets (about 2 pounds)
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
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.
Yield: 6 servings (serving size: 2/3 cup)
CALORIES 161 (34% from fat); FAT 6g (sat 3.6g,mono 1.7g,poly 0.3g); IRON 1mg; CHOLESTEROL 20mg; CALCIUM 233mg; CARBOHYDRATE 18g; SODIUM 295mg; PROTEIN 9.7g; FIBER 3.6g
Cooking Light, NOVEMBER 2008