Cauliflower Gratin With Mustard-sage Cornbread Crumbs

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 tablespoons butter, divided (1/2 stick)
• 1 cup chopped shallot
• 9 cups cauliflower florets
• 1 1/4 cups reduced-sodium chicken broth or 1 1/4 cups vegetable broth
• 3/4 cup heavy whipping cream
• 1 teaspoon dijon mustard, plus 1 1/2 tablespoons dijon mustard
• 1 teaspoon chopped fresh sage, plus 1 tablespoon chopped fresh sage
• 1 tablespoon all-purpose flour
• 1 teaspoon finely grated lemon peel
• 1 1/2 cups coarsely crumbled cornbread (homemade or purchased)

Recipe

• 1 preheat oven to 375°f melt 2 tablespoons butter in heavy large pot over medium-high heat. add shallots; sauté until beginning to soften, about 4 minutes. add cauliflower. sprinkle with salt and pepper; toss to coat. add broth. cover and steam until cauliflower is just tender, about 8 minutes.
• 2 using slotted spoon, transfer cauliflower to bowl. add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel to pot. boil until sauce is thick, whisking, about 1 minute. season with salt and pepper. toss in cauliflower. arrange cauliflower, stem side down, with sauce in 11x7x2-inch glass baking dish.
• 3 melt 2 tablespoons butter in medium skillet over medium heat. whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. add cornbread crumbs; toss to coat. spoon crumbs over cauliflower. bake until topping is golden, 20 to 25 minutes.