Name: Creamed Cauliflower in Spinach Parmesan Sauce with Herb Crumb Topping recipe by Antara Navin at BetterButter
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Ingredients: For the toppings :; 2 slices of bread from sourdough bread; 2 garlic cloves smashed, peeled and finely; 2 green onions finely chopped; 1 teaspoon coconut butter; For the cauliflower gratin:; 3 cups small cauliflowers florets(about half a head); For the spinach-parmesan sauce:; 3/4 cups roughly chopped baby spinach; 3 tablespoon olive oil or butter; 3 garlic cloves smashed, peeled and finely chopped or ground; 2 tablespoon all purpose flour; 1.5 cups low fat or skim milk; 3 tablespoon light sour cream; 1/4 cups + 2 tablespoon grated parmesan cheese; 1/2 teaspoon ground black pepper; 1/4 teaspoon basil finely chopped; 1/2 teaspoon cayenne pepper( to add spice); salt as required

ABOUT Creamed Cauliflower in Spinach Parmesan Sauce with Herb Crumb Topping RECIPE

Creamed cauliflower in spinach parmesan sauce with herb crumb topping recipe consists of cauliflower baked in spinach-parmesan sauce made with low-fat milk and then topped with herb, buttered crumbs. An excellent delectable gratin with the flavor of garlic bread on top of a creamy mixture.

Ingredients Serving: 2

For the toppings :
2 slices of bread from sourdough bread
2 garlic cloves smashed, peeled and finely
2 green onions finely chopped
1 teaspoon coconut butter
For the cauliflower gratin:
3 cups small cauliflowers florets(about half a head)
For the spinach-parmesan sauce:
3/4 cups roughly chopped baby spinach
3 tablespoon olive oil or butter
3 garlic cloves smashed, peeled and finely chopped or ground
2 tablespoon all purpose flour
1.5 cups low fat or skim milk
3 tablespoon light sour cream
1/4 cups + 2 tablespoon grated parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon basil finely chopped
1/2 teaspoon cayenne pepper( to add spice)
salt as required

Instructions

Preheat oven to 400 degrees F. Prepare a 11 X 7 inch baking pan and grease it with cooking spray.
Place bread slices in a food processor, and process until fine crumbs. Measure 1/3 cups. Set aside.
Cook cauliflower florets in boiling water for 7-8 minutes or until tender. Drain and let it rest on a colander.
Prepare the sauce. Melt 3 tablespoons butter or add olive oil into the pan over medium heat.
Add spinach and garlic cloves. Cook for 7 minutes or until tender, stirring frequently.
Lower the heat to minimum. Add flour, and stir it for a minute or two. Be careful not to roast the flour too much.
Add milk slowly and intermittently to the pan, so that the flour is blended well with the milk.
It's important to keep stirring the mixture so that there are no lumps left in the flour. It's best to prepare the sauce on low heat.
Let the milk come to a gentle boil. Now add parmesan cheese slowly and keep stirring so that the cheese melts in the mixture.
Add black pepper, cayenne powder, basil.
Add the sour cream.
Keep stirring the mixture on low heat until you get the desired consistency of a sauce.
Taste the sauce and add salt as needed.
Remove the sauce from the heat and stir in the cauliflower. Set it aside.
Prepare the buttered breadcrumbs topping. Melt one teaspoon of coconut butter in a small skillet over medium heat.
Add the garlic and green onions. Cook 1-2 minutes or until lightly browned, stirring constantly.
Remove from heat and combine the breadcrumbs. Toss gently.
Prepare the gratin for baking. Spoon the cauliflower mixture into the prepared baking pan coated with cooking spray.
Sprinkle breadcrumbs mixture evenly over the cauliflower mixture.
Bake in the preheated oven for 30 minutes or until bubbly and browned.
Enjoy it with grilled chicken or pan-roasted grape tomatoes.

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