Ingredients
- 1 medium-large head cauliflower, cut into medium florets
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 6 ounces Gruyere cheese, shredded (about 1 cup)
- 3/4 cup shredded Parmesan cheese, divided
- 3/4 cup panko breadcrumbs
- 1 tablespoon finely chopped flat-leaf parsley
Instructions
- Preheat oven to 375ºF. Grease an 11×7-inch (2-quart) casserole dish with butter or oil.
- Bring a large pot of water to a boil. Add cauliflower florets and cook for 5 minutes, until just tender. Drain well, pat dry, and transfer to the prepared baking dish.
- In a medium saucepan over medium-high heat, melt butter and whisk in flour until smooth.
- Slowly pour in milk while whisking to combine. Reduce heat to medium and cook 3–5 minutes, stirring, until thickened.
- Stir in garlic powder, black pepper, nutmeg, Gruyere cheese, and 1/2 cup Parmesan cheese. Whisk until cheese is fully melted and sauce is smooth.
- Pour cheese sauce evenly over the cauliflower in the baking dish.
- In a small bowl, mix panko breadcrumbs, remaining 1/4 cup Parmesan cheese, and chopped parsley. Sprinkle mixture over the top.
- Bake for 20–25 minutes, or until topping is golden brown and bubbly.
- Let stand for 5–10 minutes before serving.
Notes
- To save time, the cauliflower can be steamed instead of boiled.
- Gruyere can be swapped with white cheddar or Fontina for a different flavor profile.
- Make ahead and reheat in the oven before serving.
- Perfect as a vegetarian main or hearty side dish.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 278
- Sugar: 4g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
