Cheesy Cauliflower Gratin With Crispy Panko Topping
4
Points®
Temps total: 40 min • Préparation: 15 min • Cuisson: 25 min • Portions: 12 • Difficulté: Facile
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.
Ingrédients
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)
1% 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(es)
Fresh parsley
2 tbsp(s), 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. Yields about 1/2 cup per serving.
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