Rich bechamel coats the multi-colored florets of cauliflower and it topped with an appropriately crunchy crust of breadcrumbs.
Source: Smitten Kitchen
Enlarge Image Credit: Smitten Kitchen
FROM THE RECIPE:
There is something rather brilliant about vegetable gratins. You start out with all of the fixings of a good mac-and-cheese and then you swap out the pasta for a vegetable. Because if there is a vegetable in it, it must be health food, right?
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