2 small heads of cauliflower, cut into large florets (about 3 pounds)
2 tablespoons Cabot Salted Butter
3 tablespoons flour
2 cups whole milk, warmed
4 ounces Cabot Horseradish Cheddar, shredded (about 1 cup)
1 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Cabot Salted Butter
½ cup panko breadcrumbs
½ cup grated Parmigiano-Reggiano cheese
Get the ingredients you need at a convenient nearby location.
Prep: 20 mins | Cook: 30 mins | Total: 50 mins
PREHEAT the oven to 375°F.
PLACE the cauliflower in a large microwave safe bowl and cover with plastic wrap (do not add water). Microwave on high for 7 minutes. Set aside.
MELT 2 tablespoons butter in a large heavy saucepan and add the flour. Cook for 1 minute. Add the warm milk to the flour mixture, and bring to a boil over medium heat. Whisk constantly, for 1 minute, or until thickened. Remove from the heat and stir in the cheddar cheese, Dijon mustard and salt and pepper. Stir until cheese is melted and sauce is creamy.
COMBINE the cooked cauliflower and any accumulated juices with the cheese sauce.
TRANSFER the mixture to a large baking dish.
MELT 1 tablespoon butter in a small skillet. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Remove from the heat and stir in the Parmesan cheese.
SPRINKLE the panko mixture over the cauliflower and bake for 25-30 minutes, or until bubbly.
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