Ingredients:

  • 900g cauliflower, cut into florets
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup Gruyère cheese, shredded
  • 1 cup Sharp White Cheddar, shredded
  • 1/2 cup Parmesan cheese, finely grated
  • 1/4 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the cauliflower florets and 1 tbsp lemon juice, then boil for 3 to 5 minutes until al dente.
  2. Drain the cauliflower immediately in a colander and let them steam-dry for 2 minutes.
  3. In a saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook for 1–2 minutes until the mixture smells nutty but has not browned.
  4. Slowly pour in the 2 cups of warmed milk, whisking constantly to prevent lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Remove the saucepan from the heat. Stir in 1 cup Gruyère, 1 cup White Cheddar, and 1/2 cup Parmesan until melted and silky. Stir in 1/4 tsp nutmeg, 1/2 tsp salt, and 1/2 tsp black pepper.
  6. Preheat the oven to 375°F (190°C).
  7. Pour a thin layer of the cheese sauce into the bottom of a 9x13 inch baking dish. Arrange the steamed cauliflower on top, then pour the remaining sauce over the florets, smoothing it with a spatula.
  8. In a small bowl, mix 1/2 cup Panko, 2 tbsp melted butter, and 2 tbsp chopped parsley. Sprinkle the mixture evenly over the top of the cauliflower.
  9. Bake for 20–25 minutes until the sauce is bubbling around the edges and the topping is a deep golden brown.