This is a great side dish to any meal, really. You could also use broccoli but I like cauliflower here. Another hit for Thanksgiving. Again, lighter than what is usually served and not at all missing the FLAVOR!
1 head cauliflower, trimmed and cut into florets
1/2 tsp kosher salt, divided
2 tsp butter
1/3 cup panko (Japanese bread crumbs)
1/2 cup shredded Gruyere cheese, divided
2 tbs finely chopped chives
1/2 cup finely chopped onion
1 garlic clove, minced
3 tbs flour
2 cups 2% reduced-fat milk, or soy
3 tbs chopped fresh flat-leaf parsley
1/4 tsp freshly ground pepper
1. Preheat oven to 400 F.
2. Place cauliflower in a 2-quart broiler-safe dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 tsp salt; toss. Bake at 400 F for 30 mins or until almost tender. Cool 5 mins.
3. Preheat broiler.
4. Melt butter in a saucepan over med heat. Remove from heat. Stir in Panko. Stir in 1/4 cup cheese and chives.
5. Heat a med saucepan over med-high heat. Coat pan with cooking spray. Add onion to pan; saute 4 mins or until almost tender; stirring frequently. Add garlic; saute 1 min, stirring constantly. Add flour; cook 1 min, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil. Cook 3 mins or until thick, stirring constantly. Remove from heat; stirring in remaining cheese, remaining salt, parsley and pepper. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Broil 3 mins or until golden brown and heated through. Enjoy!