Prep Time: 10 minutes

Cook Time: 70 minutes

Serving: 8

A Word From The Cook

“A great way to jazz up cauliflower; roasted whole allows you to slice it into wedges for serving.”

Ingredients

• 1 large Cauliflower
• 11/2 Tbsp Olive Oil (divided)
• 2 Tbsp Olive Oil
• 2 Cloves Garlic (large cloves)
• 2 Tbsp Flour
• 1 Tbsp Dijon mustard
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 1 Cup Plain Yogurt
• 1 Cup Aged white Cheddar Cheese (grated)
• 1 Egg Yolk
• 1/2 Cup Panko Bread Crumbs
• 1/4 Cup Parsley (fresh, chopped)
• 1/4 Cup Aged white Cheddar Cheese (grated)
• 2 Tsp Olive Oil
• 1 Tsp Lemon Juice

Instructions

Preheat oven to 400

Trim the leaves off the cauliflower, and flatten the stem so it will sit flat in a roasting dish.

Brush the cauliflower with olive oil (about 1 1/2 Tbsp)

Bake the cauliflower for 50 minutes (uncovered)

In a skillet, over medium heat heat olive oil and garlic until fragrant 3/4 minutes

Add the flour, mustard, salt and pepper – stirring together for another 2 minutes

Add the yogurt and continue to stir; cook for another 5-7 minutes (sauce will thicken)

Remove from heat and whisk in egg yolk, mixture will thicken more.

Coat the roasted (50 minutes) cauliflower with the bechemel sauce, apply liberally and if necesary pour the remaining sauce into the bottom of the roasting dish.

Roast for another 10 minutes

Toss panko bread crumbs, with cheese, parsley, oil and lemon juice

Press the panko mixture into the sauce on top of the cauliflower

Return the cauliflower to th oven and finish roasting for another 10 minutes.   Topping should be browned.