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Cauliflower Parmigiana with Gruyere Sauce
Cauliflower Parmigiana with Gruyere Sauce
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Cauliflower in rich Gruyere cheese sauce makes a versatile and delicious gratin perfect for any meal.
Ingredients:
  • 0.5 pound cauliflower florets
  • 0.125 cup diced red bell pepper
  • 3 tablespoons unsalted butter
  • 1 cup shredded Gruyère cheese, divided
  • 1 tablespoon salted butter
  • 1 tablespoon all-purpose flour
  • 0.5 cup half-and-half
  • 1 pinch truffle salt
  • 3 tablespoons panko bread crumbs
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and generously grease your 8x10-inch oval casserole dish.
  • In a large pot of salted boiling water, cook the cauliflower florets for 3 minutes. Drain well.
  • Slice the florets and evenly layer them in the baking dish. Sprinkle the red bell pepper pieces over the florets.
  • In a large saucepan, melt butter, whisk in flour to create a paste, then pour in half-and-half while stirring. Add 3/4 cup Gruyère cheese and truffle salt. Pour the cheese sauce over the cauliflower and sprinkle with remaining cheese and panko.
  • Bake until the top is golden brown, approximately 25 minutes in the preheated oven.

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