Crispy Panko Herb Cauliflower Gratin
Crispy Panko Herb Cauliflower Gratin
Ingredients
For the Cauliflower
- 1 head cauliflower, about 2 pounds, cut into 1-inch florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, whole or 2%
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Gruyere cheese, shredded
For the Crispy Topping
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish or an equivalent oven-safe dish.
⏱️ 5 min•🌡️ 400
- 2
Toss the cauliflower florets with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a large baking sheet. Roast for 15 minutes, or until slightly tender-crisp.
⏱️ 15 min•🌡️ 400
- 3
While the cauliflower roasts, prepare the cheese sauce. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the milk until smooth. Bring to a simmer, whisking constantly, and cook for 2-3 minutes until the sauce thickens. Remove from heat.
⏱️ 3 min
- 5
Stir in the Dijon mustard, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the shredded sharp cheddar cheese and Gruyere cheese, stirring until completely melted and smooth.
⏱️ 2 min
- 6
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, fresh parsley, fresh thyme, and garlic powder. Drizzle with 2 tablespoons melted unsalted butter and toss to combine.
⏱️ 3 min
- 7
Once the cauliflower is roasted, transfer it to the prepared baking dish. Pour the cheese sauce evenly over the cauliflower.
⏱️ 2 min
- 8
Sprinkle the panko herb topping evenly over the cheese sauce.
⏱️ 1 min
- 9
Bake for 15-20 minutes, or until the topping is golden brown and crispy, and the sauce is bubbly.
⏱️ 20 min•🌡️ 400
- 10
Let the gratin rest for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Panko Herb Cauliflower Gratin
For the Cauliflower
- 1 head cauliflower, about 2 pounds, cut into 1-inch florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, whole or 2%
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Gruyere cheese, shredded
For the Crispy Topping
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish or an equivalent oven-safe dish.
⏱️ 5 min•🌡️ 400 - 2
Toss the cauliflower florets with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a large baking sheet. Roast for 15 minutes, or until slightly tender-crisp.
⏱️ 15 min•🌡️ 400 - 3
While the cauliflower roasts, prepare the cheese sauce. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the milk until smooth. Bring to a simmer, whisking constantly, and cook for 2-3 minutes until the sauce thickens. Remove from heat.
⏱️ 3 min - 5
Stir in the Dijon mustard, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the shredded sharp cheddar cheese and Gruyere cheese, stirring until completely melted and smooth.
⏱️ 2 min - 6
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, fresh parsley, fresh thyme, and garlic powder. Drizzle with 2 tablespoons melted unsalted butter and toss to combine.
⏱️ 3 min - 7
Once the cauliflower is roasted, transfer it to the prepared baking dish. Pour the cheese sauce evenly over the cauliflower.
⏱️ 2 min - 8
Sprinkle the panko herb topping evenly over the cheese sauce.
⏱️ 1 min - 9
Bake for 15-20 minutes, or until the topping is golden brown and crispy, and the sauce is bubbly.
⏱️ 20 min•🌡️ 400 - 10
Let the gratin rest for 5 minutes before serving.
⏱️ 5 min