Cauliflower Gratin

 

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.