Cauliflower Casserole Tuesday, November 27, 2012

Ingredients

4 TBSP butter
2 small heads cauliflower (about 3 pounds total), cored and cut into small
pieces
1/4 cup all-purpose flour
2 cups whole milk
2 cups extra-sharp Cheddar, grated
1/8 tsp ground nutmeg
salt and black pepper
1 cup panko bread crumbs
1/2 cup chopped fresh flat-leaf parsley
2 TBSP olive oil

Directions

Heat oven to 375 deg. Spray a shallow 2-quart baking dish with cooking oil. Fill a large pot with water and add the cauliflower and cook until just tender. Drain well. Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle in the flour and cook, stirring, for 2 minutes. Gradually whisk in the milk and bring to a boil. Reduce heat and simmer, stirring, until thickened, 6 to 8 minutes. Whisk in the cheese, nutmeg, 1 tsp salt, and ¼ 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. In a bowl, toss together the bread crumbs, parsley, oil, and ¼ tsp each salt and pepper. Sprinkle over the cauliflower and bake until golden brown and bubbling, 15 to 20 minutes.

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