Stovetop Cauliflower Gratin recipe
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Ingredients
- ⅓ cup panko bread crumbs 1 tablespoon chopped fresh parsley 1 teaspoon finely grated lemon zest 2 tablespoons olive oil ½ cup diced onion 2 tablespoons all-purpose flour 2 cups College Inn® 40% Less Sodium Garden Vegetable Broth 1 (2.5 pound) head cauliflower, trimmed and cut into 1-inch florets ¼ cup grated Parmesan cheese Salt and freshly ground black pepper, to taste
Nutrition Info
- 227.8 caloriescarbohydrate: 34 gcholesterol: 4.4 mgfat: 8.8 gfiber: 7.6 gprotein: 9.1 gsaturatedFat: 1.9 gservingSize: -sodium: 455.9 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Stovetop Cauliflower Gratin
Directions
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Toast panko in a 4- to 5-qt. saucepan or Dutch oven over medium heat about 3 minutes, stirring occasionally. Transfer quickly to a small bowl, stir in parsley and lemon zest and set aside.
Heat oil in same pan over medium heat. Add onion and cook, stirring occasionally, about 4 minutes or until tender. Whisk in flour and cook 1 minute, stirring constantly. Whisk in broth and bring to a boil, stirring occasionally.
Stir in cauliflower, cover and simmer 7 to 8 minutes or until tender, stirring halfway through. Stir in Parmesan and season to taste with salt and pepper. Sprinkle with panko mixture and serve.