Convenient garlic-and-herb Boursin cheese makes a rich, flavorful, and easy cheese sauce for our Cauliflower Gratin.
WHY THIS RECIPE WORKS: We wanted an effortless version of this casserole that would serve two, not 10. Cooking the cauliflower in the microwave gave us a big head start (no need to drag out a pot to steam it on the stovetop) and meant that our gratin needed just a short stint in the oven. For a speedy cheese sauce, we microwaved garlic-and-herb Boursin cheese with a small amount of heavy cream; after just a minute, it had thickened to the right consistency. Toasted panko bread crumbs ensured that our easy cauliflower gratin offered the same golden, crisp topping as traditional versions. You will need an 8½ by 5½-inch baking dish for this recipe.
You will need to prepare CAULIFLOWER GRATIN
½ cup panko bread crumbs
1½ teaspoons olive oil
10 ounces cauliflower florets, cut into 1-inch pieces
1 tablespoon water
½ (5.2-ounce) package Boursin Garlic and Fine Herbs cheese
¼ cup heavy cream
¼ teaspoon salt
⅛ teaspoon pepper
1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine panko and oil in 8-inch nonstick skillet. Toast panko over medium-high heat, stirring often, until golden, about 3 minutes.
2. Meanwhile, microwave cauliflower and water together in covered bowl until tender, about 3 minutes; drain cauliflower.
3. Wipe bowl dry with paper towels. Microwave Boursin, cream, salt, and pepper in cleaned bowl 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 8½ by 5½-inch baking dish and sprinkle with toasted panko. Bake until hot and lightly bubbling around edges, about 7 minutes. Transfer gratin to wire rack and let cool for 5 to 10 minutes before serving.