Cheesy Cauliflower Casserole

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Cheesy Cauliflower Casserole

1 head of cauliflower, about 1 1/2 to 2 pounds, cut into florets

Cheese Sauce
4 tbs butter
1/4 cup all-purpose flour
1/2 tsp salt
1/8 tsp ground black pepper
2 cups of milk
1 tbs Dijon mustard
1 1/2 cups Cheddar cheese, mild or sharp

Topping
1 cup soft bread crumbs
Optional: 1 tbs fresh chopped parsley
1/2 tsp ground paprika
2 tbs melted butter

Heat the oven to 350°. Grease a 2-quart baking dish.

Boil or steam cauliflower in a small amount of water until just tender, about 6 to 8 min. Drain thoroughly and set aside.

Put the 4 tbs of butter in a large saucepan. Place the saucepan over medium heat and cook, stirring, until the butter has melted. Add the flour and stir until smooth. Cook, stirring constantly, for 2 min. Add salt and pepper.

Gradually add the milk to the flour and butter mixture while stirring. Continue cooking the sauce, stirring, until thickened and bubbly.

Add the mustard and cheese and continue cooking, stirring, until the cheese has melted.

Add the drained cauliflower to the sauce and stir gently to blend.

Spoon the cauliflower and cheese mixture into the prepared baking dish.

Combine the soft breadcrumbs with the parsley, paprika, and 2 tbs melted butter.  Toss to blend thoroughly.

Sprinkle the crumbs over the cauliflower mixture.

Bake for 15 to 20 min, or until the casserole is bubbly and topping is lightly browned.  Serves 6

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