White Cheddar Cauliflower Gratin

Ingredients

• 1 cauliflower, cut into large florets
• Salt and freshly ground black pepper
• 1/4 cup unsalted butter, diced into 1 Tbsp pieces
• 1/2 cup finely chopped yellow onion
• 1 tsp minced garlic
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 pinch ground nutmeg
• 1 1/2 cups shredded sharp white cheddar cheese, divided
• 1/2 cup finely shredded parmesan cheese
• 2/3 cup Panko bread crumbs
• Olive oil cooking spray
• 3 slices bacon, chopped and cooked
• 1 Tbsp chopped fresh parsley

Directions

1. Heat the oven to 375 degrees. Set a pot of salted water on the stove and bring it to a boil, then add the cauliflower florets and cook until they are tender with a little bite left, about 5 – 6 minutes. Drain them very well.
2. While the cauliflower cooks, melt the butter in a medium saucepan over medium heat. Stir in the onions and cook until they soften, about 4 – 5 minutes, then add the garlic and cook for 20 seconds more.
3. Sprinkle in the flour and whisk nonstop for 1 1/2 minutes. Still whisking, gradually pour in the milk and add the nutmeg. Continue whisking until the sauce comes to a boil, then take the pan off the heat.
4. Stir 1 1/4 cups cheddar cheese and the parmesan into the hot sauce until melted. Taste, then add salt and pepper as needed.
5. Spread 1/3 of the cheese sauce across the bottom of a 9 by 9-inch baking dish. Add the drained cauliflower on top, then pour the remaining 2/3 of the cheese sauce slowly over it so the florets are evenly covered.
6. Scatter the remaining 1/4 cup white cheddar over the top, followed by an even layer of Panko. Mist the Panko with olive oil cooking spray until lightly coated.
7. Bake for 20 minutes, then switch to the broiler for 1 – 2 minutes if the top needs a little more color. Take the gratin out of the oven, finish it with bacon and parsley, and serve warm.