Photo of Cheesy Cauliflower Gratin With Crispy Panko Topping by WW

Cheesy Cauliflower Gratin With Crispy Panko Topping

Total Time
40 min
15 min
25 min
This creamy, comforting gratin features a mix of regular and low-fat cheese to make it flavourful but light. A crunchy panko topping is the perfect finish.


Olive oil cooking spray

2 spray(s)

Uncooked cauliflower

3 pound(s), florets

Panko breadcrumbs

½ cup(s)

Grated Pecorino cheese

¼ cup(s)

Kosher salt

1½ tsp(s), divided

Unsalted butter

2 tbsp(s)

All-purpose flour

2 tbsp(s)

Low-fat milk

1 cup(s), warmed

Gruyère cheese

2 oz, shredded (about 1/2 cup)

Shredded part-skim mozzarella cheese

½ cup(s)

Minced garlic

2 tsp(s)

Ground nutmeg

1 pinch

Fresh parsley

2 tbsp(s), chopped


  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. Yields about 1/2 cup per serving.