Cauliflower Gratin with Mustard-Sage Cornbread Crumbs
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
4 tablespoons (1/2 stick) butter, divided
1 cup chopped shallots
9 cups 1 1/2-inch cauliflower florets (preferably white, green, and yellow)
1 1/4 cups low-salt chicken broth
3/4 cup heavy whipping cream
1 teaspoon plus 1 1/2 tablespoons Dijon mustard
1 teaspoon plus 1 tablespoon chopped fresh sage
1 tablespoon all purpose flour
1 teaspoon finely grated lemon peel
1 1/2 cups coarsely crumbled cornbread (homemade or purchased)
Instructions
Preheat oven to 375 °F. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.
Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11 x 7 x 2-inch glass baking dish.
Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.
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