Stovetop Cauliflower Gratin

• 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

1. 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.
2. 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.
3. 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.

breadcrumbs, parsley, lemon zest, olive oil, onion, flour, vegetable broth, head cauliflower, parmesan cheese, salt

Taken from www.allrecipes.com/recipe/260327/stovetop-cauliflower-gratin/ (may not work)