Ingredients:

  • 1 large head Cauliflower (approx. 1.2 kg), cut into even, bite-sized florets
  • 1 Tbsp Coarse Sea Salt (15 g), for blanching water
  • 1/2 cup Panko Breadcrumbs (40 g)
  • 1 Tbsp Unsalted Butter (15 g), melted
  • 2 Tbsp Freshly Grated Parmesan (30 g)
  • 4 Tbsp Unsalted Butter (56 g)
  • 4 Tbsp All-Purpose Flour (30 g)
  • 3 cups Whole Milk (710 ml), gently warmed
  • 1 tsp Dry Mustard Powder (5 ml)
  • 1/2 tsp Onion Powder (2.5 ml)
  • Pinch Freshly Grated Nutmeg
  • Salt and Freshly Ground Black Pepper, To taste
  • 6 oz Sharp/Mature Cheddar (170 g), freshly grated
  • 4 oz Gruyère (or Monterey Jack) (115 g), freshly grated

Instructions:

  1. Pre-heat and Prep: Pre-heat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Grate all cheeses (Cheddar and Gruyère) and set them aside in separate bowls.
  2. Blanch the Cauliflower: Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and cook for 3–4 minutes. They should be tender-crisp, not mushy.
  3. Drain and Rest: Immediately drain the cauliflower and spread it in a single layer on a kitchen towel for 5 minutes to remove excess moisture. Transfer the dried cauliflower to the prepared baking dish.
  4. Prepare the Crumb: In a small bowl, combine the Panko breadcrumbs, melted butter, and Parmesan. Set this topping aside.
  5. Warm the Milk: Gently warm the whole milk in a separate small saucepan or the microwave. (This prevents the sauce from seizing later.)
  6. Make the Roux: In a medium saucepan, melt the 4 Tbsp of butter over medium heat. Whisk in the all-purpose flour. Cook this mixture, stirring constantly, for 1–2 minutes until it smells nutty and the raw flour taste is cooked out.
  7. Create the Béchamel: Slowly pour in the warm milk, whisking continuously to incorporate the roux smoothly and prevent lumps.
  8. Simmer: Increase heat to medium-high and bring the sauce to a gentle simmer. Cook, stirring occasionally, until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
  9. Season and Melt the Cheese: Remove the saucepan completely from the heat. Stir in the mustard powder, onion powder, nutmeg, salt, and pepper. Add the grated Cheddar and Gruyère in handfuls, stirring well after each addition until the cheese is fully melted and the sauce is perfectly silky. (Crucial: Do not return the sauce to the boil once the cheese is added.)
  10. Combine: Pour the finished cheese sauce evenly over the blanched cauliflower in the baking dish. Ensure every floret is well coated.
  11. Top and Bake: Sprinkle the prepared Panko and Parmesan mixture evenly over the top. Bake for 15–20 minutes, or until the sauce is hot and bubbly around the edges and the topping is deeply golden brown and crisp.
  12. Rest and Serve: Allow the dish to rest for 5–10 minutes before serving.