Cauliflower Gratin with Mustard-Sage Cornbread Crumbs |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
4 tablespoons (1/2 stick) butter, divided |
1 cup chopped shallots |
9 cups 1 1/2-inch cauliflower florets (preferably white, green, and yellow) |
1 1/4 cups low-salt chicken broth |
3/4 cup heavy whipping cream |
1 teaspoon plus 1 1/2 tablespoons dijon mustard |
1 teaspoon plus 1 tablespoon chopped fresh sage |
1 tablespoon all purpose flour |
1 teaspoon finely grated lemon peel |
1 1/2 cups coarsely crumbled cornbread (homemade or purchased) |
Directions:
1. Preheat oven to 375°F. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.
2. Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11 x 7 x 2-inch glass baking dish.
3. Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.
4. Per serving: 236 calories, 16 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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