SERVES 4 to 6
TOTAL TIME: 30 minutes
If buying a head of cauliflower rather than cauliflower florets, you will need a 2-pound head of cauliflower in order to yield 1¼ pounds of florets.
|
1 |
cup panko bread crumbs |
|
1 |
tablespoon olive oil |
|
1¼ |
pounds cauliflower florets, cut into 1-inch pieces |
|
¼ |
cup water |
|
1 |
(5.2-ounce) package Boursin Garlic and Fine Herbs cheese |
|
½ |
cup heavy cream |
|
½ |
teaspoon salt |
|
¼ |
teaspoon pepper |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss panko with oil and spread onto rimmed baking sheet. Bake, stirring often, until golden, about 2 minutes.
2. Meanwhile, microwave cauliflower and water together in covered bowl until tender, 8 to 10 minutes. Drain cauliflower in colander; set aside.
3. Wipe bowl dry with paper towels, add Boursin, cream, salt, and pepper and microwave, uncovered, until cheese is melted, about 1 minute. Whisk Boursin mixture until smooth, then add drained cauliflower and toss to coat.
4. Transfer cauliflower mixture to 2-quart gratin dish and sprinkle with toasted crumbs. Bake until hot and lightly bubbling around edges, about 7 minutes. Let cool slightly before serving.