Cheesy Cauliflower Parmigiana Recipe with Gruyère Sauce

Ingredients

• 0.5 pound cauliflower florets
• 0.13 cup diced red bell pepper
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup shredded Gruyère cheese, divided
• 0.5 cup half-and-half
• 1 pinch truffle salt
• 3 tablespoons panko bread crumbs

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C). Lightly grease an 8x10-inch oval casserole dish to prevent sticking.
2. Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and boil for approximately 3 minutes. Thoroughly drain the cauliflower.
3. Carefully cut the blanched florets into even slices and arrange them in the prepared baking dish. Sprinkle diced red bell pepper evenly over the cauliflower.
4. In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth paste (roux). Gradually pour in the half-and-half, stirring constantly until well combined. Stir in 3/4 cup of the Gruyère cheese and a pinch of truffle salt. Pour the creamy cheese sauce evenly over the cauliflower and bell pepper mixture. Sprinkle the remaining 1/4 cup of Gruyère cheese and panko breadcrumbs on top.
5. Bake in the preheated oven until the topping is golden brown and bubbly, approximately 25 minutes. Let cool slightly before serving.

Nutrition

• Calories: 577 kcal
• Fat Content: 48 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 429 mg
• Protein Content: 22 g
• Cholesterol Content: 143 mg
• Carbohydrate Content: 19 g
• Saturated Fat Content: 29 g
• Unsaturated Fat Content: 0 g