Cauliflower au gratin w/panko crusted flounder

Ingredients

• 1 medium head cauliflower, washed and cut into bite size pieces
• 1 cup fat-free half-and-half
• 1 tablespoon butter
• 1 tablespoon flour
• 3 ounces shredded swiss cheese (You can use mozzarella, monterey jack or cheddar too)
• 1 ounce crumbled gorgonzola cheese (You can use blue cheese too)
• 1 tablespoon Italian bread crumbs

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Preparation

• Place the cauliflower in a microwave safe container with about ¼ cup of water.
• Cover and cook on HIGH for 6-8 minutes, checking halfway through to see if it’s tender. Drain water when done. Set aside.
• While the cauliflower is cooking melt the butter in a medium saucepan.
• Stir in the flour and cook on medium heat for about 1 minute. Slowly add the milk, making a white sauce, stirring constantly.
  
• Remove saucepan from the heat and mix in the other cheeses until they all melt. The gorgonzola or blue cheese may not melt all the way but that is fine as it will continue to melt in the oven. Add the cauliflower and mix well.
• If it’s easier to mix the cauliflower in the casserole dish you are going to use that is fine.
• Top with the bread crumbs and bake at 425º for 15-20 minutes.

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