Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 2 cups 2% milk
  • 1 head cauliflower (3 to 4 cups) (cut into small florets)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 ounces Gruyère cheese (shredded)
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • optional: chives to garnish over the top after baking

Instruction

  • Preheat oven to 350ºF. Melt butter in a large saucepan over medium heat. Add flour and cook, stirring constantly for 1 minute. Whisk in the milk and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Stir the cauliflower into the sauce. Cover with a lid and cook until the cauliflower starts to soften, about 5 minutes. Remove from heat and stir in the Gruyère cheese until melted.
  • Pour mixture into a 2 quart baking dish. Combine the panko breadcrumbs and Parmesan and sprinkle over top. Cover with foil and bake until cauliflower is tender (can be easily pierced with a knifte), about 20 minutes. Remove foil and bake for another 15-20 minutes until breadcrumbs are golden.
  • Serve immediately, garnished with chives, if desired.