Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 Servings
- 1 large cauliflower, broken into florets
- 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 cups milk
- 2 tablespoons prepared mustard
- 1/2 cup soft bread crumbs
- 1/4 cup Parmesan cheese
Cook cauliflower in boiling salted water until just crisp-tender, about 6 minutes. Drain cauliflower and transfer to a lightly buttered 1 1/2-quart baking dish.
In a small saucepan, melt 4 tablespoons of butter; blend in flour and salt. Stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until sauce is thickened and smooth, for about 3 minutes. Stir in mustard. Pour sauce over cauliflower in casserole.
Melt remaining butter; toss with the bread crumbs .
Sprinkle Parmesan cheese over casserole then top with buttered bread crumbs.
Bake at 375° for 20 minutes, or until bubbly and browned.
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