Baked Cauliflower and Cheese Casserole

This is another family favorite, the kids at first didn't even suspect they were eating their nemesis, the evil cauliflower :) If you'd rather use less dairy, you can substitute stock for some of the milk. If you're tempted to cut out the cream replace it with milk.

1 large head of cauliflower, cut into 5 to 6 cups of
florets
5 tbsp butter
2 tbsp flour
3 cups milk
1 cup of heavy cream
1 1/2 cups of cheddar cheese, either shredded or diced I use an 8 oz package of Sargentos Extra Sharp Cheddar
1/2 tsp dry mustard, like Colman's, but you could use 1 tsp of prepared mustard
1/4 tsp nutmeg
3/4 cup panko breadcrumbs
2 tbsp Parmesan cheese
1/4 tsp salt
1 tsp pepper

Preheat oven to 375 degrees. Bring a pot of water to a boil. Add the florets and return to a boil, for 2 minutes, you just want to blanch them. Strain, then cut florets into halves or quarters, you want a uniform size.

In a large saucepan, melt 4 of the tbsp of  butter. Sprinkle the flour over the butter and cook 2 to 3 minutes on medium heat, whisking until a roux forms. Add the milk and whisk until the roux dissolves into the milk. Cook sauce on medium-low heat until it starts to thicken. Add heavy cream, mustard, nutmeg, salt, and pepper, and then start adding the cheese, a small handful at a time, stirring until each addition has melted in. Once it's thoroughly combined, turn off heat and stir well. You want a smooth sauce, not thick and pastey.

In small pan melt remaining 1 tbsp butter and then mix in to the panko bread crumbs until the butter is  thoroughly absorbed. Mix in Parmesan cheese.

Butter a 3 quart casserole, then pour in cauliflower, then pour the cheese sauce over that til cauliflower is covered. Sprinkle the crumb/Parmesan mixture over top, and bake in oven for 35 to 40 minutes, and crumb topping is toasty and brown.