Stovetop Cauliflower Gratin
Enjoy Stovetop Cauliflower Gratin recipe from College Inn®. Cauliflower in a creamy Parmesan sauce with a lemony breadcrumb topping. No baking required!
Serves
4
Prep time 10 min.
Cook time 25 min.
Ingredients
1/3 cup panko breadcrumbs
1 Tbsp. chopped fresh parsley
1 tsp. finely grated lemon zest
2 Tbsp. olive oil
1/2 cup diced onion
2 Tbsp. all-purpose flour
2 cups College Inn® Garden Vegetable Broth 40% Less Sodium
1 medium head cauliflower (about 2 1/2 lbs.), trimmed and cut into 1-inch flowerets (about 7 cups)
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
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Directions
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.
VARIATION: Prepare recipe as directed, except:
- For Stovetop Broccoli Gratin, use 7 cups broccoli flowerets instead of cauliflower. Or, try 3 1/2 cups each broccoli and cauliflower.
