Ingredients
- 1 large head cauliflower cut into florets (about 8 cups)
- Kosher salt to taste
- 2 1/2 tablespoons unsalted butter plus more for greasing the dish
- 2 1/2 tablespoons all-purpose flour
- 2 cups whole milk warmed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded Gruyère cheese divided
- 2/3 cup grated Parmesan cheese divided
- A pinch of ground nutmeg
- 1/2 teaspoon ground black pepper
- 2/3 cup panko breadcrumbs
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F and grease an 8x11-inch baking dish with a bit of butter or cooking spray.
- Boil water with a pinch of salt, add cauliflower florets, and cook for 5 minutes until tender but firm. Drain well.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Slowly whisk in warmed whole milk until smooth and slightly thickened.
- Add the garlic powder and onion powder. Remove from heat and stir in 1/2 cup of the Gruyère, 1/3 cup of the Parmesan, a pinch of nutmeg, salt, and ground black pepper.
- Layer approximately one-third of the cheese sauce in the greased baking dish. Distribute the drained cauliflower evenly on top. Then, pour the rest of the sauce over and finish with the remaining Gruyère, Parmesan, and panko breadcrumbs.
- Bake for 25-30 minutes until the top is bubbly and golden brown. Let rest for 5 minutes before serving. Sprinkle with fresh parsley for garnish.
