Crispy Cauliflower Gratin with Gruyere & Panko Topping

A crispy panko topping provides the perfect crunch for this take on the classic cauliflower gratin. 

Prep time: 15 minutes
Cook time:  25 minutes
Yield: 8 servings


  • 3 lbs cauliflower florets, from one large or 2 small heads
  • 2 TB unsalted butter
  • 2 TB flour
  • 1 cup lowfat millk, warmed
  • 2 tsp minced garlic
  • 1 1/2 tsp kosher salt, divided
  • ½ cup shredded gruyere cheese
  • ½ cup shredded part skim mozzarella cheese
  • Pinch nutmeg
  • ½ cup panko breadcrumbs
  • ¼ cup fresh grated pecorino cheese
  • 2 Tb chopped fresh parsley


Preheat oven to 400 degrees and spray a large gratin with cooking spray. Bring a large pot of salted water to a boil. Cook cauliflower for 5-6 minutes or until fork tender. Drain well. 

Melt butter over medium heat in a medium saucepan. Add flour and cook for 1-2 minutes. Whisk in warm milk until thick and smooth. Add garlic, 1 tsp salt, cheeses, and nutmeg. Toss together with cauliflower and pour into baking pan. 

In a small bowl toss together panko, pecorino, additional ½ tsp salt. Sprinkle over cauliflower and bake for 15-20 minutes or until panko begins to brown. Garnish with parsley and serve