Ingredients:
- large head of cauliflower (about 800g / 1.8 lbs), cut into bite-sized florets
- tsp Salt (for boiling water)
- Tbsp (56g / 2 oz) Unsalted Butter
- Tbsp (30g / 1 oz) All-Purpose Flour
- cups (475ml / 1 pint) Whole Milk, warmed slightly
- cup (240ml) Heavy Cream (Double Cream)
- tsp Dijon Mustard
- ¼ tsp freshly grated Nutmeg
- ½ tsp freshly ground Black Pepper
- ½ tsp Salt (or to taste)
- oz (225g) Sharp Cheddar Cheese, freshly grated
- oz (56g) Gruyère or Monterey Jack cheese, freshly grated
- ½ cup Panko Breadcrumbs
- Tbsp Olive Oil or melted Butter
- Tbsp grated Parmesan cheese
- A pinch of Paprika
Instructions:
- Prepare the Cauliflower: Bring a large pot of salted water to a boil. Blanch the cauliflower florets for exactly 3-4 minutes until bright green and just tender-crisp (al dente). Drain immediately and set aside.
- Start the Roux: Melt the butter in the medium saucepan over medium heat. Whisk in the flour rapidly and cook for 1–2 minutes until the mixture is pale golden and 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 minutes).
- Make it Cheesy: Remove the sauce from the heat. Whisk in the cream, mustard, nutmeg, pepper, and salt. Stir in the grated Cheddar and Gruyère until completely melted and smooth. Taste and adjust seasoning.
- Combine: Gently fold the blanched cauliflower florets into the cheese sauce, ensuring everything is evenly coated. Pour the mixture into the prepared 9x13 inch baking dish.
- Prepare the Topping: In a small bowl, mix the Panko, olive oil/butter, Parmesan, and paprika until combined. Sprinkle evenly over the cauliflower mixture.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the sauce is bubbling vigorously and the topping is deep golden brown.
- Rest and Serve: Let the bake stand for 10 minutes before serving to allow the sauce to set.