Name: Cauliflower Gratin
Prep time: 25 min
Total time: 40 min
Ingredients: 1 cup panko bread crumbs; ¾ cup finely shredded white cheddar cheese; 2 tablespoon snipped fresh Italian (flat-leaf) parsley; 2 teaspoon snipped fresh thyme; 1 ½ teaspoon orange zest; 1 large head cauliflower, cut into small florets (about 6 cups); 2 tablespoon olive oil; 2 tablespoon Dijon-style mustard; ¼ teaspoon salt; 2 tablespoon butter, melted; ¼ cup chopped, roasted almonds

Directions

Step 1

In a small bowl combine panko, cheese, parsley, thyme and orange zest; set aside.

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Step 2

Bring a 4-quart pot of lightly salted water to boiling over high heat. Add cauliflower; reduce heat to medium and cook for 4 minutes or until tender but still firm. Drain well.
Step 3

In a large bowl combine olive oil, mustard, and salt. Add drained cauliflower and stir gently to coat. Transfer to a 1 1/2- to 2-quart au gratin or rectangular baking dish*. Sprinkle with panko mixture. Drizzle with melted butter.
Step 4

Bake in a 425°F oven on top oven rack for 15 minutes or until heated through and lightly browned. Top with almonds.

*

At this point, the cauliflower and panko mixtures can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before baking; continue with Step 3. Increase oven to 425° when you remove the turkey; bake gratin while turkey rests.

Nutrition Facts

Per Serving:

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Ingredients

Directions

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Nutrition Facts

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Ingredients

Directions

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Nutrition Facts