Stovetop Cauliflower Gratin - cooking recipe

Ingredients

1/3 cup panko breadcrumbs
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
2 tablespoons olive oil
1/2 cup diced onion
2 tablespoons all-purpose flour
2 cups College Inn(R) 40% Less Sodium Garden Vegetable Broth
1 (2.5 pound) head cauliflower, trimmed and cut into 1-inch florets
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Preparation

Toast panko in a 4- to 5-qt. saucepan or Dutch oven over medium heat about 3 minutes, stirring occasionally. Transfer quickly to a small bowl; stir in parsley and lemon zest and set aside.
Heat oil in same pan over medium heat. Add onion and cook, stirring occasionally, about 4 minutes or until tender. Whisk in flour and cook 1 minute, stirring constantly. Whisk in broth and bring to a boil, stirring occasionally.
Stir in cauliflower; cover and simmer 7 to 8 minutes or until tender, stirring halfway through. Stir in Parmesan and season to taste with salt and pepper. Sprinkle with panko mixture and serve.