Cauliflower Parmigiana with Gruyere Sauce

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I took a favorite recipe from Allrecipes (cauliflower alla parmigiana) and tweaked it to create this recipe.

Submitted by thedailygourmet
Published on October 5, 2020
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 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

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.

  2. Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.

  3. Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.

  4. 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.

  5. Bake in the preheated oven until top is lightly browned, about 25 minutes.

Nutrition Facts (per serving)

577 Calories
48g Fat
19g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 577
% Daily Value *
Total Fat 48g 62%
Saturated Fat 29g 147%
Cholesterol 143mg 48%
Sodium 429mg 19%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 22g 44%
Vitamin C 65mg 72%
Calcium 643mg 49%
Iron 1mg 5%
Potassium 497mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.