Cauliflower Parmigiana with Gruyère Sauce

Ingredients

• 0.5 pound cauliflower florets
• 0.125 cup diced red bell pepper
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup shredded Gruyère cheese, divided
• 0.5 cup half-and-half
• 1 pinch truffle salt
• 3 tablespoons panko bread crumbs

Steps

1. Preheat the oven to 425 degrees F (220 degrees C). Grease an 8×10-inch oval casserole dish.
2. Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
3. Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
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 cauliflower. Sprinkle remaining 1/4 cup of cheese and panko on top.
5. Bake in the preheated oven until top is lightly browned, about 25 minutes.