Cauliflower Gratin
Yield
12 servingsPrep
15 minCook
50 minReady
65 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | cups |
water
|
|
| 1 | cup |
milk
|
|
| 2 | teaspoons |
salt
|
|
| 2 | heads |
cauliflower florets
cut into florets |
*
|
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 ½ | teaspoons |
capers
drained |
*
|
| 1 | teaspoon |
anchovy paste
|
*
|
| ½ | teaspoon |
dijon mustard
|
|
| ¼ | cup |
bread crumbs
fresh |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.4 | l |
water
|
|
| 237 | ml |
milk
|
|
| 1E+1 | ml |
salt
|
|
| 2 | heads |
cauliflower florets
cut into florets |
*
|
| 45 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
|
|
| 7.5 | ml |
capers
drained |
*
|
| 5 | ml |
anchovy paste
|
*
|
| 2.5 | ml |
dijon mustard
|
|
| 59 | ml |
bread crumbs
fresh |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Bring water, milk and salt to boiling in large saucepan.
Add cauliflower, simmer 4 minutes or until crisp-tender.
Drain; rinse the cauliflower under cold running water to stop cooking.
Coat jelly-roll pan with non-stick cooking spray.
Arrange cauliflower in single layer on pan.
Combine oil, lemon juice, capers anchovy paste and mustard in blender.
Whirl until smooth.
Drizzle evenly over cauliflower.
Sprinkle on bread crumbs and Parmesan cheese.
Bake on upper shelf of preheated 350℉ (180℃) F oven for 45 minutes or until crisped and heated through.
Serve hot or warm.
