Step 1

Preheat the oven to 370F. Lightly spray the casserole dish with olive oil and set it aside.

Step 2

Prepare the Parmesan sauce. Melt 2 1/2 tbs of butter over medium heat. Once it has melted, stir in garlic. Gradually stir in flour, continue to whisk to avoid any clumps. Then pour the milk in, again stir continuously and cook the sauce for another 5-6min or until it thickens. Season to your taste and add 1 cup of grated Parmesan, whisk until its fully blended. Leave the saucepan over low heat. Don't let it boil; we don't want it to cool down and become too thick.

Step 3

In the meantime, prepare panko breadcrumbs. Mix them with the remaining Parmesan, sprinkle some paprika, and drizzle it with the remaining 2 tbs of melted butter. Mix everything with a fork and set it aside.

Step 4

Blanch cauliflower florets in salty water for 4-5min. Drain them in a colander and leave them to dry.

Step 5

Pour a cup of Parmesan sauce into the casserole dish, spread it evenly. Add cauliflower and sprinkle granulated onion. Pour the remaining sauce, smooth it out and sprinkle over the Fontina cheese.

Step 6

Sprinkle the dish with panko crumbs and bake it in the oven for 25-30min or until golden brown.

Step 7

Garnish with fresh parsley. Serve cauliflower casserole while hot.