• 8servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, D
MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 tablespoons (1/2 stick) butter, divided

  2. 1 cup chopped shallots

  3. 9 cups 1 1/2-inch cauliflower florets (preferably white, green, and yellow)

  4. 1 1/4 cups low-salt chicken broth

  5. 3/4 cup heavy whipping cream

  6. 1 teaspoon plus 1 1/2 tablespoons Dijon mustard

  7. 1 teaspoon plus 1 tablespoon chopped fresh sage

  8. 1 tablespoon all purpose flour

  9. 1 teaspoon finely grated lemon peel

  10. 1 1/2 cups coarsely crumbled cornbread (homemade or purchased)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes. Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11 x 7 x 2-inch glass baking dish. Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.


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