Directions
- PREHEAT the oven to 375°F.
- PLACEÂ the cauliflower in a large microwave safe bowl and cover with plastic wrap (do not add water). Microwave on high for 7 minutes. Set aside.
- MELTÂ 2 tablespoons butter in a large heavy saucepan and add the flour. Cook for 1 minute. Add the warm milk to the flour mixture, and bring to a boil over medium heat. Whisk constantly, for 1 minute, or until thickened. Remove from the heat and stir in the cheddar cheese, Dijon mustard and salt and pepper. Stir until cheese is melted and sauce is creamy.
- COMBINEÂ the cooked cauliflower and any accumulated juices with the cheese sauce.
- TRANSFERÂ the mixture to a large baking dish.
- MELTÂ 1 tablespoon butter in a small skillet. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Remove from the heat and stir in the Parmesan cheese.
- SPRINKLEÂ the panko mixture over the cauliflower and bake for 25-30 minutes, or until bubbly.