Creamed Cauliflower Gratin In Spinach Parmesan Sauce With Herbed Crumb Topping
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Creamed cauliflower in spinach parmesan sauce with herbed crumb topping recipe consists of cauliflower baked in spinach-parmesan sauce made with low-fat milk and then topped with herbed, buttered crumbs. An excellent delectable gratin with the flavor of garlic bread on top of a creamy mixture😋
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Ingredients
- For the toppings :
- 2 slices of bread from sourdough bread
- 2 garlic cloves smashed peeled and finely
- 2 green onions finely chopped
- 1 teaspoon coconut butter
- For the creamy cauliflower mixture :
- 3 cups small cauliflowers florets about half a head
- 3/4 cups roughly chopped baby spinach
- 3 tablespoon olive oil or butter
- 3 garlic cloves smashed peeled and finely chopped or ground
- 2 tablespoon all purpose flour
- 1.5 cups low fat or skim milk
- 3 tablespoon light sour cream
- 1/4 cups + 2 tablespoon grated Parmesan cheese
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon basil finely chopped
- 1/2 teaspoon cayenne pepper to add spice, so adjust as per your taste
- Salt
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Instructions
- Preheat oven to 400 F. Prepare a 11 X 7 inch baking pan and grease it with cooking spray.
- Place bread slices in a food processor, and process until fine crumbs. Measure 1/3 cups. Set aside.
- Cook cauliflower florets in boiling water for 7-8 minutes or until tender. Drain and let it rest on a colander.
- Prepare the sauce. Melt 3 tablespoons butter or add olive oil into the pan over medium heat.
- Add spinach and garlic cloves. Cook for 7 minutes or until tender, stirring frequently.
- Lower the heat to minimum. Add flour, and stir it for a minute or two. Be careful not to roast the flour too much.
- Add milk slowly and intermittently to the pan, so that the flour is blended well with the milk.
- It's important to keep stirring the mixture so that there are no lumps left in the flour. It's best to prepare the sauce on low heat.
- Let the milk come to a gentle boil. Now add parmesan cheese slowly and keep stirring so that the cheese melts in the mixture.
- Add black pepper, cayenne powder, basil.
- Add the sour cream. Keep stirring the mixture on low heat until you get the desired consistency of a sauce.
- Taste the sauce and add salt as needed.
- Remove the sauce from the heat and stir in the cauliflower. Set it aside.
- Prepare the buttered breadcrumbs topping. Melt one teaspoon of coconut butter in a small skillet over medium heat.
- Add the garlic and green onions. Cook 1-2 minutes or until lightly browned, stirring constantly.
- Remove from heat and combine the breadcrumbs. Toss gently.
- Prepare the creamed cauliflower gratin for baking. Spoon the cauliflower mixture into the prepared baking pan coated with cooking spray.
- Sprinkle breadcrumbs mixture evenly over the cauliflower mixture.
- Bake in the preheated oven for 30 minutes or until bubbly and browned.
- Enjoy it with grilled chicken or pan-roasted grape tomatoes.
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Superb as ever, Antara
The brown crust of the bread crumbs gives such exotic look to this dish. In place of sourdough bread can we use normal bread? I would love to try this recipe.