Cauliflower and sweet peas bake in a creamy, herbed gruyere cheese sauce with a garlicky bread crumb topping made with sweet Hawaiian bread. This holiday worthy side dish is a quicker take on traditional potato-based au gratin.
2 medium heads cauliflower (about 2 lb. each), cut into 1-inch florets (about 15 cups)
6 Tbsp. Country Crock® Original Spread, divided
3 slices King’s Hawaiian® Original Hawaiian Sweet Sliced Bread, torn into 2-inch pieces
1 Tbsp. minced garlic, divided (about 3 large cloves)
1 cup diced onion
1/3 cup all-purpose flour
2 1/2 tsp. kosher salt
2 tsp. chopped fresh thyme
1/2 tsp. freshly ground black pepper
2 cups milk
2 cups (6 oz.) shredded Gruyere cheese
1 can (15.25 oz.) Del Monte® Tender Petites Very Young Small Sweet Peas, drained
Preheat oven to 425°F. Place cauliflower and 1 Tbsp. spread in a 9x13-inch baking dish (3-qt). Roast 15 minutes until nearly tender-crisp but still firm, stirring once halfway through cooking.
Meanwhile, melt remaining 5 Tbsp. spread in a large saucepan over medium heat. Remove from heat. Place bread, 1 Tbsp. melted spread and 1 tsp. garlic in a food processor. Pulse 8 to 10 times until coarse crumbs form; set aside.
Return saucepan with remaining 4 Tbsp. spread to stove; add onion and cook 8 to 10 minutes over medium heat until soft. Add remaining 2 tsp. garlic, flour, salt, thyme and pepper; cook about 1 minute until fragrant, stirring constantly. Increase heat to medium-high and gradually stir in milk. Cook about 3 minutes, stirring until thick and bubbly. Remove from heat; add Gruyere and stir until melted.
Add cheese sauce and peas to cauliflower; fold to combine using a spatula. Bake 30 to 35 minutes until cauliflower is tender. Top with bread crumb mixture; bake 3 to 5 minutes until topping is golden brown. Let stand 15 minutes for sauce to thicken before serving.