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 flavorful but light. A crunchy panko topping is the perfect finish.


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, divided

unsalted butter

2 Tbsp

all-purpose flour

2 Tbsp

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

ground nutmeg

1 pinch

fresh parsley

2 Tbsp, 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.

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