Ingredients:
- 1 large head of cauliflower (about 1 kg / 2.2 lbs), trimmed and cut into bite-sized florets
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 4 tbsp (56g) unsalted butter
- 4 tbsp (30g) all-purpose flour
- 2 cups (475 ml) whole milk
- 1/2 tsp Dijon mustard
- Pinch of freshly grated nutmeg
- 1 cup (about 100g) grated sharp Cheddar cheese
- 1/2 cup (about 50g) grated Gruyère or Monterey Jack cheese
- 1/4 cup (about 25g) grated Parmesan cheese (plus extra for topping)
- 1/2 cup (about 50g) Panko breadcrumbs
- 1 tbsp melted unsalted butter (for topping)
- 1/4 cup (about 25g) grated Parmesan cheese (for topping)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease the baking dish. Blanch or steam the cauliflower florets until just tender-crisp (al dente – about 5 minutes). Drain thoroughly and toss with olive oil, salt, and pepper. Arrange evenly in the prepared baking dish.
- Make the Roux: Melt the butter in the medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the mixture smells slightly nutty.
- Build the Béchamel: Gradually whisk in the warm milk, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
- Create the Mornay: Remove the pan from the heat. Stir in the Dijon mustard and nutmeg. Immediately add the Cheddar, Gruyère/Jack cheeses, stirring until completely melted and smooth. Taste and adjust seasoning.
- Assemble the Bake: Pour the cheese sauce evenly over the prepared cauliflower in the baking dish, ensuring all florets are coated.
- Prepare Topping: In a small bowl, combine the Panko breadcrumbs, 1 tbsp melted butter, and the remaining Parmesan cheese. Sprinkle this mixture evenly over the top of the sauce.
- Bake: Bake for 35–40 minutes, or until the sauce is bubbling around the edges and the topping is golden brown and crisp. Let rest for 5–10 minutes before serving.