1/2cShredded Cheeselike Mozzarella, Monterey Jack, Swiss, etc.
1/4cGrated Parmesan
TO MAKE THE BREAD CRUMB TOPPING:
1/4cBread Crumbsprepared or homemade
2tbspButtermelted
1/4cShredded Cheese
1/4cGrated Parmesan
Instructions
FOR THE CAULIFLOWER:
Trim the head of cauliflower, removing the leaves and stem and cutting into bite sized florets.
Place the cauliflower in a steamer over simmering water and cook until just barely fork tender.
Drain away any excess water and set aside to cool.
FOR THE CHEESE SAUCE:
Melt butter in a large pan with all purpose flour, stirring constantly to cook out the raw flour taste.
In a saucepan, heat milk. If you add cold milk to the flour, you will have lumps. Whisk the hot milk constantly as you add it into the flour mixture and it will incorporate in just a few minutes. Bring to a boil.
Remove the sauce from the heat and add salt, pepper and optional nutmeg along with the two cheeses. Whisk until melted.
Add about 1/3 of the cheese sauce to the bottom of a 9x13 baking dish.
Next, add all of the steamed cauliflower in an even layer.
Add the remaining cheese sauce over top.
FOR THE BREAD CRUMB TOPPING:
In a food processor, add two slices of bread (any kind) and pulse into breadcrumbs. Alternately, you could use prepared panko breadcrumbs.
Melt the butter (I use the microwave).
Toss with the cheeses and sprinkle over the cheese sauce.
TO FINISH:
Bake at 375 degrees for 25-30 minutes or until golden and bubbling. Allow to cool slightly before serving, as it will continue to thicken up.