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Crispy Cauliflower Gratin with Gruyere & Panko Topping
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
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
Course: Side
Cuisine: American
Servings: 8 servings
Ingredients
  • 3 lbs cauliflower florets from one large or 2 small heads
  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 1 cup lowfat millk warmed
  • 2 tsp minced garlic
  • 1 1/2 tsp kosher salt divided
  • 1/2 cup shredded gruyere cheese
  • 1/2 cup shredded part skim mozzarella cheese
  • Pinch nutmeg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup fresh grated pecorino cheese
  • 2 tbsp chopped fresh parsley
Instructions
  1. 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. 
  2. 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. 
  3. 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

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