How To Make Creamy Cauliflower Gratin with Whole Wheat Crumbs
Healthy yet indulgently creamy, this cauliflower gratin is enriched with whole wheat crumbs for less guilt but more flavor.
Serves:
Ingredients
- 2½lbsheads of cauliflower
- 2tbspextra-virgin olive oil
- 3clovesgarlic
- 4anchovy fillets
- 6mediumscallions
- 1cupchicken stock,or canned low-sodium broth
- 2cupsheavy cream
- 1½cupsfresh whole wheat bread crumbs
- 3tbspparmesan cheese,grated
- 1tbspunsalted butter
- salt and freshly ground pepper
Instructions
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Preheat the oven to 400 degrees F. In a large saucepan, steam the cauliflower for about 7 minutes, until just tender; let cool slightly. Cut the cauliflower into 1-inch pieces and spread evenly in a 10×15-inch shallow baking dish.
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Heat the olive oil in a large skillet. Add the garlic and anchovies and cook over low heat until fragrant, about 2 minutes. Add the scallions and cook, stirring, until softened.
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Add the chicken stock and boil over moderately high heat until reduced by half, about 5 minutes. Add the cream and simmer over low heat until reduced to 1½ cups. Pour the cream over the cauliflower.
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In a bowl, toss the bread crumbs with the cheese and melted butter. Season with salt and pepper and sprinkle over the cauliflower. Bake in the upper third of the oven for about 20 minutes, or until bubbling and golden.
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Let stand for up to 20 minutes before serving.
Nutrition
- Calories: 319.41kcal
- Fat: 23.85g
- Saturated Fat: 12.99g
- Trans Fat: 0.05g
- Monounsaturated Fat: 7.98g
- Polyunsaturated Fat: 1.47g
- Carbohydrates: 20.94g
- Fiber: 3.42g
- Sugar: 5.12g
- Protein: 7.68g
- Cholesterol: 72.24mg
- Sodium: 512.22mg
- Calcium: 134.50mg
- Potassium: 480.60mg
- Iron: 1.65mg
- Vitamin A: 216.23µg
- Vitamin C: 56.96mg
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