Ingredients
Scale
- 1 large head cauliflower, about 3 pounds, cut into bite size florets
- 1 tablespoon fine salt, for the blanching water
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all purpose flour
- 2 cups whole milk, warmed
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Gruyere cheese, divided
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 1 tablespoon chopped fresh thyme leaves (optional)
Instructions
- Heat the oven to 400 degrees F. Butter a 9 by 13 inch baking dish.
- Bring a large pot of water to a rolling boil and add the tablespoon of salt. Blanch the cauliflower florets for 4 minutes, until a knife meets slight resistance at the thickest stem.
- Drain the florets, return them to the hot empty pot, and shake over low heat for 1 minute until the steam thins. Spread on a towel lined sheet pan to dry while you make the sauce.
- Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Pour in the warm milk and cream a little at a time, whisking constantly. Simmer 3 to 4 minutes, until the sauce coats the back of a spoon.
- Take the pan off the heat. Whisk in the Dijon mustard, nutmeg, 1/2 teaspoon salt and pepper, then 1 cup of the Gruyere and all of the cheddar until melted and smooth.
- Fold the dried florets through the sauce until every floret is coated. Transfer to the buttered dish and spread into an even layer.
- Melt the remaining 1 tablespoon of butter in a small skillet. Add the panko, Parmesan and thyme if using, and stir for 2 minutes until lightly golden. Scatter evenly over the dish.
- Bake for 20 to 22 minutes, until the sauce bubbles at the edges and the top is deep golden. Broil 1 to 2 minutes if the top needs more color, watching constantly.
- Rest for 10 minutes before serving so the sauce sets.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: about 1 cup
- Calories: 310
- Sugar: 5
- Sodium: 480
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 3
- Protein: 14
- Cholesterol: 65