Cauliflower Casserole

Ingredients 

1 head cauliflower 

2 tbsp French's mustard

2 cups milk

1/4 cup flour

6 tbsp butter

Shredded Parmesean

pinch of salt and pepper

Panko breadcrumbs

Directions

1. Wash the cauliflower. I mean scrub the ever-loving heck out of it. Florets like to accumulate dirt, pesticides and other unsavory stuff. WASH IT. 

2. Bring water to a boil in a medium-sized saucepan. Add a pinch of salt. Cut the stalk away from the cauliflower and break the head into small florets. Put the florets into the boiling water. Boil them until you can easily stick a fork into the florets. This takes about 5 minutes. 

3. While the florets are boiling, melt half the butter in a second saucepan over medium-low heat. Add the flour and a pinch of salt and pepper. Stir until well-blended. Add the milk by degrees, stirring the whole while until the mixture thickens. This takes a couple of minutes. Stir in the mustard and remove from heat.

4. Spray a casserole dish with cooking spray. I use a deep dish pie pan because a casserole dish makes this casserole just too thin. A deep dish pie pan works perfectly for this recipe. Drain the cauliflower and arrange it in the casserole dish/pie pan. 

5. Pour the flour/butter/milk/mustard mixture over the cauliflower in the pan. Top the casserole liberally with shredded Parmesean cheese and Panko breadcrumbs (use regular dry breadcrumbs at your own risk!)

6. Bake at 375 for 20 minutes or until slightly brown on top.