- 8
- 20 mins
- 40 mins
Ingredients
- 4 Tbsp. unsalted butter, plus more for the baking dish
- 2 small heads cauliflower (about 3 lbs total), cored and cut into small pieces
- 1/4 C. all-purpose flour
- 2 C. whole milk
- 6 oz. extra-sharp cheddar, grated (1 1/2 Cups)
- 1/8 tsp. ground nutmeg
- Kosher salt and black pepper
- 1 C. panko bread crumbs
- 1/2 C. chopped fresh flat-leaf parsley
- 2 Tbsp. olive oil
Preparation
Step 1
1. Heat oven to 375. Butter a shallow 2-quart baking dish. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the cauliflower in the basket, cover and steam until very tender, 12 to 15 minutes; drain well
2. Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually whisk in the milk and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.
3. Whisk in the cheese, nutmeg, 1 1/2 tsp. salt and 1/4 tsp. pepper and cook, whisking until the cheese is melted, 1 to 2 minutes. Remove from heat and gently fold in the cauliflower; transfer to the baking dish.
4. In a bowl, toss together the bread crumbs, parsley, oil and 1/4 tsp. each salt and pepper. Sprinkle over the cauliflower and bake until golden brown and bubbling, 15 to 20 minutes.
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