Cauliflower Parmigiana with Gruyere Sauce
I took a favorite recipe from Allrecipes (cauliflower alla parmigiana) and tweaked it to create this recipe.
- Serves: 2 persons
- ½pound cauliflower florets
- ⅛cup diced red bell pepper
- 3tablespoons unsalted butter
- 1cup shredded Gruyère cheese, divided
- 1tablespoon salted butter
- 1tablespoon all-purpose flour
- ½cup half-and-half
- 1pinch truffle salt
- 3tablespoons panko bread crumbs
Step 1Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
Step 2Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
Step 3Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
Step 4Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.
Step 5Bake in the preheated oven until top is lightly browned, about 25 minutes.