Creepy Cauliflower and Cheese Bake

This Halloween side bakes briefly blanched cauliflower in a stovetop cheese sauce, then finishes it under oven heat with a crisp breadcrumb crust. The florets stay intact, the sauce stays creamy, and the top adds a toasted contrast for a festive table side.

By Julienne

Cook time: 30 minutes

Servings: 6

Ingredients

• 3000 ml water for boiling the cauliflower
• 8 g salt divided
• 900 g cauliflower florets cut into bite-size florets
• 30 g unsalted butter divided
• 30 g all-purpose flour
• 360 ml whole milk
• 180 g sharp cheddar cheese shredded
• 60 g Gruyère cheese shredded
• 10 g Dijon mustard
• 2 g garlic powder
• 1 g black pepper freshly ground
• 4 g salt divided
• 15 g unsalted butter divided
• 40 g plain breadcrumbs
• 20 g finely grated Parmesan cheese
• 1 g smoked paprika

Instructions

1. Heat the oven to 220°C. Bring 3000 ml water and 8 g of the salt to a boil in a large pot. Add the cauliflower florets and boil for 4 minutes, just until the edges begin to soften; drain well and let steam off for 2 minutes. The florets are slightly tender but still hold their shape, and surface moisture has mostly evaporated.
2. Melt 30 g of the butter in a 2-quart saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a pale roux. Whisk in the milk gradually, then cook, whisking, until thick enough to coat a spoon, about 3 to 4 minutes. The sauce is smooth and visibly thickened, with no floury taste.
3. Reduce the heat to low. Stir in the cheddar, Gruyère, mustard, garlic powder, black pepper, and the remaining 4 g of salt until melted and smooth. The cheese sauce is glossy and fully combined, with no unmelted shreds remaining.
4. Spread the drained cauliflower in a 9 x 13 inch baking dish and pour the cheese sauce over it, folding gently so the florets are coated without breaking up too much. The cauliflower is evenly coated and the dish looks full but not crowded to the top.
5. In a bowl, melt the remaining 15 g of butter and mix with the breadcrumbs, Parmesan, and optional smoked paprika. Sprinkle this mixture evenly over the cauliflower. The topping is distributed in a thin, even layer across the surface.
6. Bake for 15 to 18 minutes, until the sauce is bubbling around the edges and the topping is golden brown. Let stand for 5 minutes before serving. The top is browned, the sauce is bubbling, and the casserole thickens slightly as it rests.