Prep time 10 min.

Cook time 25 min.


1/3 cup panko breadcrumbs

1 Tbsp. chopped fresh parsley

1 tsp. finely grated lemon zest

2 Tbsp. olive oil

1/2 cup diced onion

2 Tbsp. all-purpose flour

2 cups College Inn® Garden Vegetable Broth 40% Less Sodium

1 medium head cauliflower (about 2 1/2 lbs.), trimmed and cut into 1-inch flowerets (about 7 cups)

1/4 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste


  1. Toast panko in a 4 to 5-qt. saucepan or Dutch oven over medium heat about 3 minutes, stirring occasionally. Transfer quickly to a small bowl; stir in parsley and lemon zest and set aside.​​​​​​

  2. Heat oil in same pan over medium heat. Add onion and cook, stirring occasionally, about 4 minutes or until tender. Whisk in flour and cook 1 minute, stirring constantly. Whisk in broth and bring to a boil, stirring occasionally.

  3. Stir in cauliflower; cover and simmer 7 to 8 minutes or until tender, stirring halfway through. Stir in Parmesan and season to taste with salt and pepper. Sprinkle with panko mixture and serve.

VARIATION: Prepare recipe as directed, except:

  • For Stovetop Broccoli Gratin, use 7 cups broccoli flowerets instead of cauliflower. Or, try 3 1/2 cups each broccoli and cauliflower.

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