Directions

1. Preheat the oven to 375ºF. Butter a 9x13 baking dish with 1 tablespoon of the butter.
2. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread on a sheet pan in a single layer and roast for 40 minutes, stirring occasionally. Remove from oven and set aside.
3. While the cauliflower is roasting, add 2 of the tablespoons of butter in a medium saucepan over low heat. Add the flour, stirring constantly for 2 minutes to make a roux. Pour the hot milk into the roux and whisk until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from the heat, add nutmeg and ¾ cup of the Mediterranean Parmesan Cheese, and whisk to incorporate.
4. Gently fold the roasted cauliflower into the cheese sauce and transfer to the prepared baking dish.
5. In a small bowl, combine the panko bread crumbs with the remaining ¼ cup of Mediterranean Parmesan Cheese and sprinkle on top of the cauliflower. Melt the remaining 1 tablespoon of butter and drizzle over the bread crumb mixture.
6. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Yield: 8 Servings / Serving Size: 1/8 of Gratin