Ingredients
The following ingredients have 6 Servings
- 1 tablespoon olive oil
- 1/4 cup Panko*
- 1/2 cup freshly grated Parmesan (divided)
- 1 head cauliflower (cut into florets)
- 3 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 large shallot (diced)
- 3 tablespoons all-purpose flour
- 2 teaspoons chopped fresh thyme leaves
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup shredded mozzarella cheese
- 3 sprigs fresh thyme
Instruction
- Preheat oven to 400 degrees F.
- In a small bowl, combine olive oil, Panko and 1/4 cup Parmesan; set aside.
- Place cauliflower in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 4-5 minutes; drain well.
- Melt butter in a large skillet over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon. Cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Stir in cauliflower, mozzarella and remaining 1/4 cup Parmesan until the cheeses have melted, about 1-2 minutes. Sprinkle with Panko mixture.
- Place into oven and bake until golden brown and bubbly, about 20-25 minutes.
- Serve immediately, garnished with thyme, if desired.
