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Stovetop Cauliflower Gratin

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College Inn® Broths and Stocks

"Cauliflower in a creamy Parmesan sauce with a lemony breadcrumb topping--no baking required."
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35 m servings 205 cals
Original recipe yields 4 servings

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  1. Toast panko in a 4- to 5-qt. saucepan or Dutch oven over medium heat about 3 minutes, stirring occasionally. Transfer quickly to a small bowl; stir in parsley and lemon zest and set aside.
  2. Heat oil in same pan over medium heat. Add onion and cook, stirring occasionally, about 4 minutes or until tender. Whisk in flour and cook 1 minute, stirring constantly. Whisk in broth and bring to a boil, stirring occasionally.
  3. Stir in cauliflower; cover and simmer 7 to 8 minutes or until tender, stirring halfway through. Stir in Parmesan and season to taste with salt and pepper. Sprinkle with panko mixture and serve.


  • VARIATION: Prepare recipe as directed, except:
  • For Stovetop Broccoli Gratin, use 7 cups broccoli flowerets instead of cauliflower. Or, try 3 1/2 cups each broccoli and cauliflower.

Nutrition Facts

Per Serving: 205 calories; 8.5 g fat; 27.7 g carbohydrates; 8.2 g protein; 4 mg cholesterol; 412 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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