Creamy Cauliflower Au Gratin
Prep time
Servings
Cook time
4 cups small cauliflower florets
3 tbsp. water
4 oz. brick cream cheese
⅓ cup milk
½ tsp. Dijon mustard
⅛ tsp. each salt and white pepper
1½ tbsp. butter, divided use
4 oz. aged Gruyère cheese, shredded
1 tbsp. chopped fresh chives
½ cup panko bread crumbs
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Endurables™
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Heat oven to 400 °F.
Place carrots in the Endurables® Container; top with cauliflower. Add water. Squeeze air from Container and close zipper, leaving 1 inch opening to vent. Place on microwave-safe dish and microwave on HIGH 4 min. Pour vegetable mixture into colander; drain. Set aside.
Add cream cheese, milk, mustard, seasonings and ½ Tbsp. butter to the Endurables® Container. With zipper open, microwave 1 min. Whisk until smooth.
Stir in Gruyère and chives. Microwave 1 min.; stir until Gruyère is completely melted and sauce is well blended.
Add about half the vegetable mixture to Endurables® Container; stir. Repeat with remaining vegetable mixture. Smooth surface with back of spoon.
Microwave remaining butter in a Endurables® Container for 30 sec or until melted. Add bread crumbs; stir to coat. Sprinkle evenly over vegetable mixture. Place Endurables® Container on baking sheet.
Bake 20 min with zipper open or until vegetable mixture is hot and bubbly, and bread crumb topping is golden brown. Remove from oven; let stand 5 min. Use Cool Grab Tabs™ to carefully remove Endurables® Container from baking sheet.
Tips & Hints
Make Ahead: Assemble casserole as directed. Squeeze top of filled Endurables® Container to remove as much air as possible, then close zipper. Freeze up to 3 months. When ready to serve, remove from freezer and place on baking sheet. With zipper open, bake in 375 °F oven 1 hour to 1 hour 10 mins. or hot and bubbly and center of casserole is hot.
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