Cauliflower, Spinach and Swiss Gratin

In the mood for a change up from regular mac and cheese? Trying to get more veggies in? This might just do the trick.

Ingredients:

1 (16 ounce) bag frozen cauliflower, thawed and drained

2 teaspoons olive oil

1 clove of garlic, peeled but left whole

½ cup chopped spring (bulb) onion (or leeks, or green onions)

1 (6 ounce) bag baby spinach, rinsed

4 Tablespoons butter, divided

2 Tablespoons flour

½ cup fat free half and half

1 ½ cups milk (low fat is fine)

6 ounces Swiss cheese, shredded

½ cup grated parmesan, divided

1teaspoon salt (or more to taste)

½ teaspoon fresh cracked black pepper (or more to taste)

Pinch ground nutmeg

½ cup panko bread crumbs (I’m using whole wheat)

Directions: Preheat oven to 350 degrees F. Place the cauliflower in a 2 quart casserole dish that has been lightly sprayed with vegetable oil spray. Heat the olive oil in a large skillet over medium heat and add the onion and garlic clove. Cook, stirring often, until the onion is soft and fragrant. Add the spinach and cook until wilted. Fish out and discard the garlic clove. Add the spinach mixture to the cauliflower and combine. In a large saucepan, melt 2 Tablespoons of the butter over medium heat. Add the flour and cook for 2 minutes. Add the half and half and milk and bring to a simmer. Add the Swiss cheese a little at a time until fully incorporated. Add 1.4 cup parmesan and the salt, pepper and nutgmet. Pour over the veggies in the casserole dish and stir to combine. In a microwave safe bowl or cup, melt the remaining 2 Tablespoons of butter and add the panko and remaining ¼ cup parmesan. Mix together and sprinkle over the top of the casserole. Bake for 50-60 minutes or until the sides are bubbling and the top is golden. Let cool slightly before serving.

Get creative on me: Add some cooked, crumbled bacon or some leftover ham to make this a main dish.