Ingredients
- 2 1/2 pounds cauliflower (about 2 small heads)
- cut into 1-inch florets
- 7 tablespoons unsalted butter
- plus more for coating the dish
- 1/4 cup finely chopped shallots (about 1 to 2 medium)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 4 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- plus more for seasoning the cooking water and breadcrumbs
- Freshly ground black pepper
- 1 1/2 cups panko
Instructions
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Coat a 13-by-9-inch baking dish with butter; set aside.
- Fill a large saucepan with generously salted water and bring to a boil over high heat.
- Add the cauliflower and cook until just knife tender, about 5 minutes.
- Drain in a colander; set aside.
- Return the saucepan to medium heat and melt 4 tablespoons of the butter until foaming.
- Add the shallots and cook, stirring occasionally, until softened, about 4 minutes.
- Reduce the heat to low, add the flour, and whisk until smooth and the raw taste has cooked off, about 1 minute.
- Gradually whisk in the milk.
- Add the mustard, Worcestershire, bay leaf, cayenne, and measured salt and season generously with pepper.
- Cook, stirring often, until the sauce has just thickened, about 10 to 12 minutes.
- Discard the bay leaf.
- Add the reserved cauliflower to the sauce and stir to coat.
- Transfer to the prepared baking dish and arrange in an even layer.
- Bake until bubbly and the edges start to brown, about 35 to 40 minutes.
- Meanwhile, heat the remaining 3 tablespoons butter in a medium frying pan over medium heat.
- When the foaming subsides, add the panko and season with salt and pepper.
- Cook, stirring occasionally, until lightly browned and toasted, about 6 to 8 minutes.
- Transfer to a medium bowl; set aside.
- When the casserole is done, let it sit for 5 to 10 minutes.
- Sprinkle the toasted panko evenly over top and serve.
← Back to all recipes