Ingredients:

  • 1 large head (about 2 lbs / 900g) Cauliflower, cut into bite-sized florets
  • 2 Tablespoons Olive Oil
  • Salt & Black Pepper, to taste
  • 4 Tablespoons Unsalted Butter
  • 4 Tablespoons All-Purpose Flour
  • 2½ Cups Whole Milk (warmed slightly)
  • Pinch of Nutmeg
  • 1 teaspoon Dijon Mustard
  • 1 Cup Sharp Cheddar Cheese, grated (reserve 1/2 cup for topping)
  • 1/2 Cup Panko Breadcrumbs
  • 1 Tablespoon Melted Butter (for topping)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread onto a baking sheet.
  2. Roast the cauliflower for 15-20 minutes until slightly tender but still firm (al dente) and lightly browned at the edges. Set aside.
  3. Make the Roux: Melt the butter in a large saucepan over medium heat. Whisk in the flour continuously for 2 minutes to cook out the raw flour taste.
  4. Build the Béchamel: Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Bring the sauce to a simmer, stirring constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes).
  5. Finish the Cheese Sauce (Mornay): Remove the sauce from the heat. Stir in the nutmeg, Dijon mustard, and the bulk of the grated cheddar (reserving 1/2 cup). Stir until completely smooth and luscious. Taste and adjust seasoning.
  6. Assemble the Gratin: Transfer the roasted cauliflower into a prepared baking dish (approx. 9x13 inch). Pour the cheese sauce evenly over the top, ensuring all florets are coated.
  7. Prepare Topping: In a small bowl, combine the Panko breadcrumbs with the reserved 1/2 cup of cheddar and the 1 Tablespoon of melted butter. Sprinkle evenly over the top of the gratin.
  8. Bake for 15–20 minutes, or until the sauce is bubbling vigorously and the topping is deep golden brown and crisp.
  9. Rest the dish for 5 minutes before slicing and serving to allow the sauce to set slightly.