Cheesy cauliflower gratin with crispy panko topping
3 Points, Sides, Weight Watchers
Ingredients
5 spray(s) cooking spray
3 pound(s) , florets uncooked cauliflower
1/2 cup(s) panko breadcrumbs
1/4 cup(s) grated pecorino cheese
1 1/2 tsp , divided kosher salt
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup(s) , warmed low-fat milk
2 oz , shredded (about 1/2 cup) gruyère cheese
1/2 cup(s) shredded part-skim mozzarella cheese
2 tsp minced garlic
1 pinch(es) ground nutmeg
2 Tbsp , chopped fresh parsley
Directions
Preheat oven to 400°F. Coat a large 2-quart baking dish with cooking spray.
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.
Meanwhile, in a small bowl, toss together panko, Pecorino and 1/2 teaspoon salt; set aside.
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.
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.
Nutrition
3 smart points