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GRATIN OF CAULIFLOWER WITH GRUYERE Recipe

Ingredients
  • 1 cauliflower, trimmed and cut into florets (approx 2 lbs) (medium)
  • 1/2 teaspoon kosher salt, divided
  • 2 teaspoons butter
  • 1/3 cup panko - Japanese bread crumbs
  • 1 cup Gruyere cheese, shredded, divided
  • 2 tablespoons chive, finely chopped
  • 1/2 cup onion, finely chopped
  • 1 clove garlic, minced
  • 3 tablespoons flour
  • 2 cups milk
  • 3 tablespoons parsley, chopped
  • 1/4 teaspoon black pepper
Directions
Place cauliflower in 2 quart boiler - safe baking dish. Coat cauliflower with cooking spray. Sprinkle with 1/4 tsp. salt and toss. Bake at 400° for 30 minutes until almost tender. Cool for 5 minutes. Melt butter in saucepan. Remove from heat. Stir in panko. Stir in 1/2 C. cheese and chives. Coat medium saucepan with Pam. Add onion, sauté for 4 minutes until tender; stirring frequently. Add garlic sauté 1 minute. Add flour, cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk, bring to a boil. Cook 3 minutes until thick, stirring constantly. Remove from heat. Stir in remaining cheese, 1/4 tsp. salt, parsley and pepper. Pour milk mixture over cauliflower mixture and toss. Top evenly with cheese mixture. Broil 3 minutes until golden brown. *Broccoli can be substituted.
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