Roasted Cauliflower Gratin

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 1/2 pounds cauliflower florets (about one large 3 lb cauliflower head)

1 tablespoon olive oil

2 tablespoons unsalted butter

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon black pepper

1 1/4 cups lowfat milk

3/4 cup shredded sharp cheddar cheese, tightly packed

3 tablespoons breadcrumbs (I used Panko)

1 tablespoon potato starch

3 tablespoons parmesan cheese

Directions

Preheat oven to 425 degrees F. Spread out the florets on the baking sheet and drizzle with olive oil. Toss to coat (I usually use clean hands to make sure the cauliflower is evenly coated). Place them in the oven to roast for 10 minutes. After 10 minutes, stir the florets with a wooden spoon. Return to the oven and roast for about 15 minutes longer till the edges brown/caramelize and the cauliflower is tender.

While the cauliflower roasts, in a medium saucepan, melt butter over medium heat. Whisk in the flour, salt, and pepper. Stir to form a thick paste.

Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and begins to bubble around the edges. Do not let the sauce boil.

Whisk in the grated cheddar cheese and stir till melted. Reduce heat to lowest setting, stirring frequently, until ready to assemble the gratin.

Remove roasted cauliflower florets from the oven and reduce oven temperature to 375 degrees. Place the roasted florets in an even layer in a 2 qt gratin dish or 8x8 inch baking dish.

Pour the cheese sauce evenly across the top of the cauliflower florets.

Sprinkle the breadcrumbs evenly across the top of the cheese sauce.Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.

Remove the gratin from the oven and turn on your broiler. When broiler is hot, place the gratin back in the oven and let it brown under the broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking.

Serve hot. If you're like to try a spicy modification on this recipe, substitute cayenne pepper for the black pepper, and add another pinch of cayenne to the sauce.

Nutrition

• Calories: 192 kcal
• Total Fat: 12 g
• Saturated Fat: 6 g
• Cholesterol: 28 mg
• Sodium: 555 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 9 g