Cauliflower Parmigiana with Gruyere Sauce

I took a favorite recipe from Allrecipes (cauliflower alla parmigiana) and tweaked it to create this recipe.

Step: 1

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.

Step: 2

Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.

Step: 3

Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.

Step: 4

Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.

Step: 5

Bake in the preheated oven until top is lightly browned, about 25 minutes.

Per Serving: 577 calories; protein 21.9g; carbohydrates 19.4g; fat 48g; cholesterol 142.8mg; sodium 428.5mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do double-duty .