A Healthier Gratin Of Cauliflower With Gruyere

If you, like the rest of the country, are nursing a cold or flu right now, perhaps you need a dose of comfort food. I can tell you my household, ripe with a nasty cold and flu, needed a dose badly.  When I think of comfort food, being the cheese lover that I am, I think of mac and cheese and gratin. Upon leafing though my vegetable recipe file, I came across this tear sheet: a recipe for cauliflower gratin.  So what's extra nice about this cauliflower recipe?  A) cruciferous vegetables always trump potatoes in terms of wellness and nutrition and B) this recipe is a little lighter than most gratins {using cooking spray, low fat milk and just enough nutty cheese}.  An extra benefit:  this dish can only be described as amazing! 

By the way...if you prefer broccoli to cauliflower - go for it.

A Healthier Gratin Of Cauliflower With Gruyere

1 large head of cauliflower, trimmed and cut into bite size florets

cooking spray {choose olive oil over canola}

1/2 t kosher salt

2 t butter

1/3 c panko

1/2 c shredded gruyere

2 T finely chopped chives

1/2 c finely chopped sweet yellow onion

1 garlic clove, minced

3 T flour

2 c low fat milk

3 T chopped Italian parsley

1/4 t fresh ground black pepper

Preheat oven to 400 degrees. Coat a broiler-safe baking dish {no glass} lightly with cooking spray. Spread cauliflower in a single layer and give it a light coat of cooking spray. Sprinkle with 1/4 t salt and toss.  Bake until almost tender - 20 - 30 minutes.

In a small sauce pan over medium high, melt butter. Remove from heat and stir in panko, 1/4  cheese and the chives.  Set aside.

Preheat oven to broiler temperature.

Coat the bottom of another small saucepan with cooking spray and heat to medium-high.  Add the onions and saute, stirring occasionally, until tender {about 4 minutes}. Add the garlic and saute for 1 minute. Add flour and stir constantly. Gradually whisk in milk and continue to cook and stir until thickened. Remove from heat and stir in remaining 1/4 cheese, remaining 1/4 t salt,  parsley and pepper. Pour over the cauliflower. Top with cheese/panko mixture and broil briefly until golden brown. Keep a constant eye to prevent burning.

Serves 6.