Ingredients:

  • 1 medium head of cauliflower, cut into bite-sized florets (about 4 cups)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter (30 g)
  • 2 tablespoons all-purpose flour (15 g)
  • 1 cup whole milk (240 ml)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon Dijon mustard (5 g)
  • 1 cup shredded sharp cheddar cheese (100 g)
  • 1/2 cup grated Parmesan cheese (50 g)
  • 1/4 cup breadcrumbs (30 g)
  • 1/2 teaspoon paprika (2 g)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil and blanch the cauliflower florets for 4-5 minutes until tender but still crisp. Drain and set aside.
  3. In a medium saucepan over medium heat, melt the butter.
  4. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
  5. Gradually add milk, continuing to whisk until the mixture thickens, about 3-4 minutes.
  6. Stir in garlic powder, onion powder, Dijon mustard, and season with salt and pepper.
  7. Remove from heat, and add cheddar and Parmesan cheeses, mixing until fully melted and combined.
  8. In a large mixing bowl, combine blanched cauliflower and cheese sauce, stirring until the cauliflower is well-coated.
  9. Transfer the cauliflower mixture to a greased baking dish, spreading it evenly.
  10. In a separate bowl, combine breadcrumbs, paprika, and a drizzle of olive oil.
  11. Sprinkle the breadcrumb mixture over the top of the cheese-coated cauliflower.
  12. Bake for 20-25 minutes until bubbly and the top is golden brown.
  13. Remove from the oven, garnish with fresh parsley if desired, and serve.