Step 1

Preheat the oven to 375°, and have medium-large baking dish ready on hand.

Step 2

To prepare the parmesan sauce, place a medium-sized pot over medium heat; add in 2 1/2 tablespoons of the butter, and once it has melted, add in the garlic, and stir until aromatic.

Step 3

Sprinkle in the flour evenly, and stir to create a roux, or a paste-like consistency; then, pour in the milk, whisking all the while to avoid lumps.

Step 4

Cook the mixture for about 5-6 minutes (whisking often), or until it comes to a vigorous simmer and thickens up.

Step 5

Whisk in a pinch or two of salt (I used 1 teaspoon total) and a pinch of pepper, and remove the sauce from the heat; add in 1 cup of the grated parmesan cheese, and whisk that in until well blended; set aside to keep warm.

Step 6

Prepare your panko topping by mixing together the panko breadcrumbs with the remaining 1/4 cup of the parmesan, plus the paprika; melt the remaining 2 tablespoons of butter, and drizzle that into the mixture, mixing it together with a fork; set aside.

Step 7

Blanch the cauliflower florets in salted simmering water for about 4-5 minutes, or until slightly tender yet still crisp/firm; drain and pat dry very well.

Step 8

To assemble the cauliflower casserole, spread about 1 cup of the parmesan sauce onto the bottom of the baking dish; add in the blanched cauliflower florets, and sprinkle over them the granulated onion.

Step 9

Pour the remainder of the parmesan sauce over the seasoned cauliflower evenly, smoothing it out, then sprinkle over the fontina cheese.

Step 10

Sprinkle over the panko breadcrumb topping evening, then bake for 25-30 minutes, until golden-brown and crisp on top.

Step 11

Garnish with chopped parsley and serve!