This modern take on a creamy classic replaces potatoes for cauliflower and is baked in a Ziploc® Endurables™ Medium Container. It can be prepared ahead and served as a decadent side dish at your next meal.
cup carrot slices
cups small cauliflower florets
oz. brick cream cheese
tsp. Dijon mustard
tsp. each salt and white pepper
Tbsp. butter, divided use
oz. aged Gruyère cheese, shredded
Tbsp. chopped fresh chives
cup panko bread crumbs
Heat oven to 400°F.
Place carrots in the Endurables™ Container; top with cauliflower. Add water. Squeeze air from Container and close zipper, leaving 1 inch opening to vent. Place on microwave-safe dish and microwave on HIGH 4 min. Pour vegetable mixture into colander; drain. Set aside.
Add cream cheese, milk, mustard, seasonings and ½ Tbsp. butter to the Endurables™ Container. With zipper open, microwave 1 min. Whisk until smooth.
Stir in Gruyère and chives. Microwave 1 min.; stir until Gruyère is completely melted and sauce is well blended.
Add about half the vegetable mixture to Endurables™ Container; stir. Repeat with remaining vegetable mixture. Smooth surface with back of spoon.
Microwave remaining butter in a Endurables™ Container for 30 sec or until melted. Add bread crumbs; stir to coat. Sprinkle evenly over vegetable mixture. Place Endurables™ Container on baking sheet.
Bake 20 min with zipper open or until vegetable mixture is hot and bubbly, and bread crumb topping is golden brown. Remove from oven; let stand 5 min. Use Cool Grab Tabs™ to carefully remove Endurables™ Container from baking sheet.