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Author Notes: A tasty, but healthier, cauliflower gratin. —KitchenThymes
- 3 pounds cauliflower
- 2 tablespoons margarine
- 3 tablespoons flour
- 1 1/2 cups fat free evaporated milk
- 1/2 cup skim milk
- 1/4 teaspoon thyme
- 3/4 cup gruyere cheese
- 1/4 cup parmesan cheese
- 1/4 cup panko bread crumbs
- salt and pepper to taste
- Preheat the oven to 375 degrees F.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour in both milks into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, thyme, 1/2 cup of the Gruyere, and the Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.