Ingredients Jump to Instructions ↓

  1. 2 medium cauliflowers, cut into florets

  2. 3 tbsp. butter

  3. 3 tbsp. all purpose flour

  4. 1 3/4 cups milk

  5. 1 bay leaf

  6. pinch ground nutmeg

  7. 2 tbsp. Dijon mustard

  8. 1 tsp. Worcestershire sauce

  9. 1/2 cup soft, fresh bread crumbs

  10. 2 tbsp. melted butter

Instructions Jump to Ingredients ↑

  1. Heat a large pot of water to a boil. Add cauliflower florets and cook about 5 minutes until crisp tender, stirring occasionally. Drain cauliflower and cool under cold, running water. Drain again. Preheat oven to 350 degrees. Melt 3 tbsp. butter in a small saucepan over low heat. Add flour and cook, whisking, 5 minutes. Whisk in milk. Add bay leaf and nutmeg and bring to a simmer, stirring frequently. Cook about 5 minutes until thickened, stirring frequently. Stir in Dijon, Worcestershire, salt and pepper. Discard bay leaf. Transfer the sauce to a large bowl. Add the cooked cauliflower and toss to coat. Transfer the cauliflower mixture to a 13x9 inch broiler proof casserole dish. Sprinkle the bread crumbs evenly over the cauliflower and drizzle with the 2 tbsp. melted butter. Bake casserole about 45 minutes until hot and bubbly. Preheat broiler. Broil casserole about 2 minutes until bread crumbs are golden. Let casserole stand 5 minutes before serving.


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