For Gratin:
1 head cauliflower, cored, broken into bite-sized florets.
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon salt
1 cup milk
4 oz sharp cheddar cheese
For Topping:
2 tablespoon butter
1/2 cup panko bread crumbs
Steam the cauliflower until al dent, about 3 to 4 minutes.
Add 2 Tbsp of butter to a saucepan, melt butter and then add the flour. Cook the flour and butter for a minute, until it smells nutty. Add the paprika, mustard, salt and pepper. stir for a few seconds and then slowly add the milk, stirring as you add it to break up any lumps. Bring to a low simmer and continue to stir as the sauce thickens.
Once the sauce is thick enough to coat the back of a spoon, remove pan from heat and stir in the shredded cheese.
place panko in a small bowl. Melt 2 tablespoons of butter and pour over the panko. mix the butter into the panko. set aside.
Spread a teaspoon of butter over the insides of a 2-quart gratin dish. Place the lightly steamed cauliflower florets in an even layer in the dish. Pour cheese sauce over the cauliflower. Top with the pakno mixture.
Bake in a 400 degree oven for 15 to 20 minutes to heat through. be sure panko potting does not get too brown.
