2 Packages Flav-R-Pac Frozen Cauliflower Florets, thawed and drained

Salt

2 tablespoons unsalted butter

3 tablespoons flour

2 cups warm heavy cream

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

3/4 cup freshly grated medium or sharp cheddar cheese, divided

1/2 cup freshly grated Parmesan

1/4 cup  panko or whole wheat bread crumbs

 

Preheat the oven to 375 degrees.

Begin by making a roux. Melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes, until lightly browned and fragrant.

Slowly pour the warmed heavy cream into the roux and whisk constantly but slowly until hot but not boiling. Continue whisking constantly, for 1 minute, or until thickened. Remove from heat and add 1 teaspoon of salt, pepper, nutmeg, 1/2 cup of the cheddar, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 9 x 11 baking dish. Place the drained cauliflower on top and then pour the rest of the sauce evenly over the cauliflower. Combine the bread crumbs with the remaining 1/4 cup of cheddar and sprinkle on top. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.