Ingredients

The following ingredients have 1 Servings
  • 2 spray(s) Olive oil cooking spray
  • 3 pound(s) Uncooked cauliflower florets
  • 0.5 cup(s) Panko breadcrumbs
  • 0.25 cup(s) Grated Pecorino cheese
  • 1.5 tsp(s) Kosher salt divided
  • 2 tbsp(s) Unsalted butter
  • 2 tbsp(s) All-purpose flour
  • 1 cup(s) 1% low-fat milk warmed
  • 2 oz Gruyère cheese shredded (about 1/2 cup)
  • 0.5 cup(s) Shredded part-skim mozzarella cheese
  • 2 tsp(s) Minced garlic
  • 1 pinch Ground nutmeg
  • 2 tbsp(s) Fresh parsley chopped

Instruction

  • Preheat oven to 400°F. Coat a large 2-quart baking dish with cooking spray.
  • Bring a large pot of salted water to a boil; add cauliflower and cook until fork tender, about 5 to 6 minutes. Drain well; set aside.
  • Meanwhile, in a small bowl, toss together panko, Pecorino and 1/2 teaspoon salt; set aside.
  • In a medium saucepan, melt butter over medium heat; add flour and cook, stirring, 1 to 2 minutes. Whisk in warm milk until thick and smooth; stir in Gruyere, mozzarella, garlic, remaining teaspoon salt and nutmeg.
  • Spoon cauliflower into prepared pan and pour cheese sauce over top; toss until well-mixed and then sprinkle with panko mixture. Bake until panko begins to brown, about 15 to 20 minutes. Serve garnished with parsley. Yields about 1/2 cup per serving.