Ingredients
- 1 large head of cauliflower cut into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup sharp cheddar cheese shredded
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese grated
Instructions
- Preheat oven to 375°F and lightly grease a 2-quart baking dish.
- Steam cauliflower florets until tender yet firm, about 5-7 minutes, then transfer to the baking dish.
- In a saucepan, melt butter over medium heat, whisk in flour to form a roux, and cook for 1 minute.
- Gradually add milk to the roux, whisking constantly until the mixture thickens, about 5 minutes. Season with salt, pepper, and paprika.
- Remove sauce from heat, stir in cheddar cheese until melted and smooth, then pour the cheese sauce over the cauliflower in the dish.
- Mix panko breadcrumbs with Parmesan cheese and sprinkle over the casserole.
- Bake for 20-25 minutes until the top is golden and bubbly. Let it cool for 5 minutes before serving.
