- 1/3 cup panko breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely grated lemon zest
- 2 tablespoons olive oil
- 1/2 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
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 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.
05/20/2018
recipepes.com
Stovetop Cauliflower Gratin, recipe
PT15M
PT1H
5
455 calories
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