Cauliflower Gratin with Mustard & Sage Cornbread Crumbs

By contessawannabe

Ingredients

• 4 tablespoons (1/2 stick) butter, divided
• 1 cup chopped shallots
• 9 cups 1 1/2-inch cauliflower florets (preferably white, green, and yellow)
• 1 1/4 cups low-salt chicken broth
• 3/4 cup heavy whipping cream
• 1 teaspoon plus 1 1/2 tablespoons Dijon mustard
• 1 teaspoon plus 1 tablespoon chopped fresh sage
• 1 tablespoon all purpose flour
• 1 teaspoon finely grated lemon peel
• 1 1/2 cups coarsely crumbled cornbread (homemade or purchased)

Preparation

Step 1

Preheat oven to 375°F. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.
Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11x7x2-inch glass baking dish.
Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes