4 to 6 tablespoons unsalted butter, melted, plus more for greasing the baking dish

1 ½ pounds cauliflower florets, blanched

Kosher salt

Freshly ground black pepper

1 ½ cups panko breadcrumbs

1 cup grated Parmegiano-Reggiano

Generous pinch freshly grated nutmeg


Preheat the oven to 400˚F. Butter an 11×7-inch baking dish. Add the cauliflower and season to taste with salt and pepper. Toss together the breadcrumbs and butter in a medium bowl, making sure that the breadcrumbs are evenly coated. Stir in the Parmegiano, nutmeg, and a generous pinch of salt and pepper. Spread the breadcrumb mixture evenly over the cauliflower in the baking dish. Gently tap the dish on the counter a few times so that the topping settles. Bake for about 40 minutes, or until golden brown. Serve immediately.


Serves 4 to 6. A medium head of cauliflower will yield enough florets for this recipe.