This veggie side dish is so good, you may want to eat it as an entree'. Roasted cauliflower, parsnips and garlic are bathed in a creamy Sargento® cheese sauce layered with more cheese, then topped with chopped green onions and breadcrumbs.
Ingredients
Directions
- Pre-heat oven to low broil. In a large bowl, stir together garlic and next 4 ingredients. Add cauliflower and parsnips. Toss to coat. Spread mixture onto a greased baking sheet. Broil for 10 minutes. Remove from oven and let cool. Turn oven to bake at 400 degrees. While cauliflower mixture is in the oven, prepare cheese sauce.
- For Cheese Sauce: In a 3-quart saucepan, combine chicken or vegetable broth, cream, stir in dry mustard and worcestershire sauce. Bring to a simmer over medium low heat. While liquid is heating up, in a medium bowl, combine 2 cups of cheese and cornstarch. Toss to coat completely. When liquid is hot, slowly whisk in cheese mixture. Continue whisking until cheese has melted. Bring mixture to a boil, while continuing to whisk mixture, until thickened and smooth. Remove sauce from heat and pour cheese sauce into a large bowl. Fold in roasted cauliflower mixture.
- Spray 2-4 individual gratin dishes or a baking dish with non-stick spray. Spoon cauliflower mixture into the gratin dishes. Sprinkle bread crumbs and green onions on top. Place gratin dishes on a baking sheet and bake for 10-15 minutes or until cheese is melted and bread crumbs are golden brown. Serve. Makes approximately 5 cups.
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