Prep Time: 10 min.
Cook Time: 40 min.
Ready in: 50 min.
If you’re craving mac-and-cheese but don’t want the pasta, this is the recipe you’ve been looking for!
Preheat the oven to 375°F (190℃). On a small plate, combine ½ cup Beemster Pumpkin Spice cheese and panko bread crumbs. Set aside.
Place cauliflower in a microwave-safe bowl and add 2 tbsp water. Cover and microwave on high until tender, 8 min.
Meanwhile, in a large heavy-bottom pot, melt butter on medium-high heat. Whisk in flour and cook 1 min. Add milk and Dijon mustard and continue to whisk until sauce thickens enough to coat the back of a spoon.
Remove the pot from heat and stir in remaining 2½ cups cheese until completely melted. Season with salt and pepper. Stir in cauliflower and mix until well combined.
Pour cauliflower into a greased 9x9–inch baking dish and sprinkle panko-Beemster mixture on top. Bake 25 min., until cheese is golden brown and bubbly. Garnish with chopped parsley.
Tip: To make this recipe gluten free, use a gluten free flour blend in the roux and gluten free panko breadcrumbs in the topping.
3 cups (300g) shredded Beemster Pumpkin Spice
½ cup (30g) panko breadcrumbs
9 cups cauliflower, cut into florets (about 2 med. heads)
3 tbsp butter
3 tbsp flour
2 cups (475ml) whole milk
2 tsp Dijon mustard
2 tbsp chopped parsley