I adapted my go-to Allrecipes recipe for cauliflower alla parmigiana to produce this dish.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ pound cauliflower florets
- ⅛ cup diced red bell pepper
- 3 tablespoons unsalted butter
- 1 cup shredded Gruyère cheese, divided
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- ½ cup half-and-half
- 1 pinch truffle salt
- 3 tablespoons panko bread crumbs
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8×10-inch oval casserole dish.
- Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
- Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
- Melt 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.
- Bake in the preheated oven until top is lightly browned, about 25 minutes.
Nutrition Facts
| Calories | 577 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 29 g |
| Sodium | 429 mg |
| Sugars | 3 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect as written. I’m not one to review a recipe and then change just about everything or add this and that. Very nice flavor