Shelly's Recipe

Baked Cauliflower

Category: Cauliflower

2 heads cauliflower
3 cups whole milk
1 cup aged cheddar cheese
1/2 cup Parmesan cheese 3
Tbs unsalted butter
3 Tbs all-purpose flour
1 1/2 tsp Dijon mustard
1 cup panko breadcrumbs
1/4 cup white wine

Add white wine to a medium sized pot and reduce by half. Once the wine has reduced, add butter. Once butter is melted, add the flour and stir until all ingredients are combined. Let the rue cook, stirring occasionally, until golden brown. Add the milk and reduce heat to medium-low heat. Stir until the rue is mixed with the milk.

Once the liquid mixture, or ‘bechamel’, has thickened up and is hot, slowly add in cheese until melted. Once your bechamel is creamy and smooth, add your Dijon mustard, then remove from heat and set aside.

While your bechamel is cooling down, put a medium sized pot of water on the stove and add a couple pinches of salt. Cut the cauliflower in rough florets. Once your pot of water is at a rapid boil, drop cauliflower in and let blanch for 4-5 minutes. Strain and put the cauliflower into a 2 inch deep baking pan. Pour your bechamel over the top and cover with your panko bread crumb. I personally like to mix in some melted butter to my bread crumb to create a rich, nice crust. Bake in a convection of for about 15 minute, or until golden brown, at 400 degrees.