Add 1/2 cup soy sauce to 5-6 quart of boiling water. Quickly blanch the cauliflower, drain well and transfer to a buttered baking dish. Meanwhile melt 2 tablespoons butter in a saucepan over medium heat, stir in flour. Cook roux for 3 minutes, add soymilk, whisking to blend. Bring to a boil, reduce heat and simmer until it thickens approx. 5-7 minutes. Remove sauce from heat, add shredded cheese, celery, onion, salt and pepper, stirring to combine. Pour cheese sauce over cauliflower. Melt remaining butter in bowl in the microwave, add Panko bread crumbs. Sprinkle crumb topping over cauliflower. Bake in a 450° for about 10 minutes until topping browns slightly.
Panko Crusted Cauliflower Au Gratin
Yield
Makes 8 servings
kikkoman products used:
ingredients
Panko Crusted Cauliflower Au Gratin
1/2 cup Kikkoman Soy Sauce
1 head cauliflower (about 2-3 lbs) cut into 1-1/2 inch florets
4 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cup Kikkoman Original Soymilk
8 oz cheddar cheese, grated (2 cups)
1/4 cup chopped celery
1/4 cup chopped onion
1-1/2 cup Kikkoman Panko Bread Crumbs or Whole Wheat Panko
Salt and Pepper to taste
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
