Cheesy Cauliflower Gratin with Crispy Panko Topping

Ingredients

• 2 spray(s) cooking spray
• 3 pound(s) uncooked cauliflower, florets
• 1/2 cup(s) panko breadcrumbs
• 1/4 cup(s) grated Pecorino cheese
• 1 1/2 tsp kosher salt, divided
• 2 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 1 cup(s) low-fat milk, warmed
• 2 oz GruyŠre cheese, shredded (about 1/2 cup)
• 1/2 cup(s) shredded part-skim mozzarella cheese
• 2 tsp minced garlic
• 1 pinch ground nutmeg
• 2 Tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 400° F. Coat a large 2-quart baking dish with cooking spray.
2. 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.
3. Meanwhile, in a small bowl, toss together panko, Pecorino and 1/2 teaspoon salt; set aside.
4. 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.
5. 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.

Notes

Yields about 1/2 cup per serving.