Cauliflower Gratin

Michael does not like cauliflower, but he loves this gratin. The kids wouldn't try it, though, darn it.

Print

Cauliflower Gratin

Source: The America's Test Kitchen Quick Family Cookbook
Serves 4-6

1 c panko bread crumbs (or other good quality bread crumbs)
1 T olive oil
1 1/4 lbs cauliflower florets, cut into 1-in pieces (you will need a 2-lb head of cauliflower to yield the right amount of florets)
1/4 c water
1 (5.2 oz) package Boursin Garlic and Fine Herbs cheese
1/2 c heavy cream
1/2 teas salt
1/4 teas pepper

Heat oven to 450F. Toss panko with oil and spread onto rimmed baking sheet. Bake, stirring often, until golden, about 2 min.

Microwave cauliflower and water together in a covered bowl until tender, 8-10 min. Drain cauliflower in colander; set aside.

Wipe bowl dry, add Boursin, cream, salt, and pepper and microwave, uncovered, until cheese is melted, about 1 min. Whisk Boursin mixture until smooth, then add drained cauliflower and toss to coat.

Transfer cauliflower mixture to 2-quart gratin dish and sprinkle with toasted crumbs. Bake until hot and lightly bubbling around edges, about 7 min. Let cool slightly before serving.