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Barb’s Cauliflower Au Gratin

Active Time: 25 minutes
Total Time: 55 minutes • Serves: 6


1 medium head cauliflower (about 2 pounds)
Schnucks nonstick cooking spray
1/2 teaspoon salt, divided
1 tablespoon Schnucks unsalted butter
3 ounces Gruyère cheese, shredded (about 3/4 cup), divided
1/3 cup panko breadcrumbs
1 tablespoon Schnucks extra virgin olive oil
1 small onion, finely chopped (about 1/2 cup)
2 garlic cloves, minced (about 2 teaspoons)
3 tablespoons Schnucks all-purpose flour
2 cups Schnucks vitamin D whole milk
3 tablespoons chopped fresh parsley leaves
3/4 teaspoon ground black pepper
1/2 teaspoon paprika

1. Preheat oven to 400°F. Remove core from cauliflower and cut into 1-inch florets. Lightly spray 2-quart broiler-safe baking dish with nonstick cooking spray. Spread cauliflower in single layer in prepared baking dish. Spray cauliflower with nonstick cooking spray; toss with 1/4 teaspoon salt. Roast 30 minutes or until almost tender and lightly browned. Cool 5 minutes.

2. In nonstick 8-inch skillet, melt butter over medium heat. Remove skillet from heat; stir in 1/4 cup cheese and breadcrumbs.

3. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until almost tender, stirring occasionally. Add garlic; cook 1 minute longer, stirring constantly. Stir in flour; cook 1 minute, stirring constantly. With whisk, gradually stir in milk; heat to boiling. Boil 3 minutes or until thickened, stirring constantly. Remove skillet from heat; stir in parsley, pepper and remaining 1/4 teaspoon salt and 1/2 cup cheese. Pour milk mixture over cauliflower and toss until well coated. Sprinkle cauliflower mixture with paprika.

4. Preheat broiler. Evenly sprinkle breadcrumb mixture over cauliflower mixture. Broil 3 minutes or until golden brown and heated through.


Each serving: about 230 calories, 12 g total fat (6 g saturated), 30 mg cholesterol, 310 mg sodium, 21 g carbohydrate, 4 g fiber, 8 g sugars, 11 g protein