| | Directions | | Place cauliflower in 2 quart boiler - safe baking dish. Coat cauliflower with cooking spray. Sprinkle with 1/4 tsp. salt and toss. Bake at 400° for 30 minutes until almost tender. Cool for 5 minutes. Melt butter in saucepan. Remove from heat. Stir in panko. Stir in 1/2 C. cheese and chives. Coat medium saucepan with Pam. Add onion, sauté for 4 minutes until tender; stirring frequently. Add garlic sauté 1 minute. Add flour, cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk, bring to a boil. Cook 3 minutes until thick, stirring constantly. Remove from heat. Stir in remaining cheese, 1/4 tsp. salt, parsley and pepper. Pour milk mixture over cauliflower mixture and toss. Top evenly with cheese mixture. Broil 3 minutes until golden brown. *Broccoli can be substituted. |
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| Ingredients | | - |  | 1 cauliflower, trimmed and cut into florets (approx 2 lbs) (medium) |
| - | | 1/2 teaspoon kosher salt, divided |
| - | | 2 teaspoons butter |
| - | | 1/3 cup panko - Japanese bread crumbs |
| - | | 1 cup Gruyere cheese, shredded, divided |
| - | | 2 tablespoons chive, finely chopped |
| - | | 1/2 cup onion, finely chopped |
| - | | 1 clove garlic, minced |
| - | | 3 tablespoons flour |
| - | | 2 cups milk |
| - | | 3 tablespoons parsley, chopped |
| - | | 1/4 teaspoon black pepper |
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