STOVETOP CAULIFLOWER GRATIN

Stovetop Cauliflower Gratin image

Cauliflower in a creamy Parmesan sauce with a lemony breadcrumb topping--no baking required.

Provided by College Inn® Broths and Stocks

Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

⅓ cup panko bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
2 tablespoons olive oil
½ cup diced onion
2 tablespoons all-purpose flour
2 cups College Inn® 40% Less Sodium Garden Vegetable Broth
1 (2.5 pound) head cauliflower, trimmed and cut into 1-inch florets
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Steps:

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.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 34 g, Cholesterol 4.4 mg, Fat 8.8 g, Fiber 7.6 g, Protein 9.1 g, SaturatedFat 1.9 g, Sodium 455.9 mg, Sugar 7.7 g