Description
This WW Cheesy Cauliflower Gratin with Crispy Panko Topping is a creamy, crunchy, and Weight Watchers-friendly side dish that’s perfect for any meal.
Ingredients
- Cooking Spray: (To coat the baking dish and keep everything light.)
- 3 pounds Cauliflower: (of fresh florets for a hearty base.)
- ½ cup Panko Breadcrumbs: (for that crisp, golden topping.)
- 4 cup Grated Pecorino Cheese: (adds salty, nutty depth to the topping.)
- Kosher Salt: (Divided for seasoning the water, sauce, and topping.)
- 2 tablespoons Unsalted Butter: (to create a velvety roux.)
- 2 tablespoons All-Purpose Flour: (to thicken the cheese sauce.)
- 1 cup 1% Low-Fat Milk: (, warmed, for a creamy yet light base.)
- 2 ounces Gruyère Cheese: ((about ½ cup), shredded for its nutty, rich flavor.)
- ½ cup Part-Skim Mozzarella Cheese: ( For a gooey, cheesy finish.)
- 2 teaspoons Jarred Minced Garlic: (for a hint of savory depth.)
- Ground Nutmeg: (A pinch to add warmth and complexity.)
- 2 tablespoons Fresh Parsley: (, chopped, for a pop of freshness.)
Instructions
Preheat the Oven
• Preheat your oven to 400°F and coat a 2-quart baking dish with cooking spray.
Prepare the Cauliflower
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook until fork-tender, about 5-6 minutes. Drain well and set aside.
Make the Topping
- In a small bowl, mix panko breadcrumbs, Pecorino cheese, and ½ teaspoon salt. Set aside for sprinkling later.
Prepare the Cheese Sauce
- In a medium saucepan over medium heat, melt butter. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in the warmed milk, cooking until the mixture thickens. Stir in Gruyère, mozzarella, garlic, remaining teaspoon of salt, and a pinch of nutmeg. Mix until smooth and creamy.
Assemble the Gratin
- Spoon the cauliflower into the prepared baking dish. Pour the cheese sauce over the cauliflower and gently toss to coat evenly. Sprinkle the panko topping evenly over the dish.
Bake to Perfection
- Bake for 15-20 minutes, or until the topping is golden brown and crisp. Garnish with fresh parsley before serving.
Points per serving – 4