Green Bean and Cauliflower Gratin

Ingredients:

• 0.7 kg green beans, trim ends, break pods in half
• 3 cups small cauliflower florets (from half a head)
• 5 tablespoons unsalted butter
• 2/3 cup panko breadcrumbs
• 3/4 cup grated Gruyere
• 2 cloves garlic, crushed
• 3 tbsp. flour
• 3 cups of low-fat cream
• 1/4 tbsp. grated parmesan
• 1/4 tsp mustard powder
• A pinch of cayenne pepper
• Chopped fresh chives, for serving

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the green beans and cook until bright green and slightly tender, 3-4 minutes. Transfer with a slotted spoon to a paper towel-lined baking sheet. Add the cauliflower to the boiling water and cook until tender, 3-4 minutes. Transfer with a slotted spoon to the same baking sheet. Pat the vegetables dry.
2. Preheat oven to 190°C. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add panko breadcrumbs and fry, stirring, until golden brown, 4-5 minutes; season with salt and pepper to taste. Transfer the breadcrumbs to a bowl and let cool; do not wash the pan. Add the Gruyere to the breadcrumbs and stir.
3. Wipe out the pan and add the remaining 3 tablespoons butter; melt over medium heat. Add the garlic and cook, stirring, until softened, 1 minute. Sprinkle in the flour and cook, stirring, for 1 minute. Gradually add the cream, whisking constantly. Bring to a simmer, then reduce the heat and simmer, stirring occasionally, until thickened, about 5 minutes. Add the Parmesan, mustard powder, cayenne pepper, and 2 teaspoons salt and cook the sauce, stirring, until the Parmesan melts, about 30 seconds.
4. Spoon and spread about one-third of the creamy sauce into a 9x13-inch baking dish. Top with green beans and cauliflower, then the remaining sauce. Sprinkle with the breadcrumb-cheese mixture. Bake until the cheese is melted and the sauce is bubbling around the edges, 25-30 minutes. Top with green onions.