Deviled Cauliflower Casserole

Deviled Cauliflower Casserole
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  • 1 ½ cups panko
  • Freshly ground black pepper
  • 1 ½ teaspoons kosher salt, plus more for seasoning the breadcrumbs
  • 1/8 teaspoon cayenne pepper
  • 1 bay leaf
  • 2 teaspoons Worcestershire sauce
  • 4 teaspoons Dijon mustard
  • + 5 more ingredients
    • 2 cups whole milk
    • ¼ cup all-purpose flour
    • ¼ cup finely chopped shallots (about 1 to 2 medium)
    • 7 tablespoons unsalted butter, plus more for coating the dish
    • 2 ½ pounds cauliflower (about 2 small heads), cut into 1-inch florets

Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside. Fill a large saucepan with generously salted water and bring to a boil over high heat. Add the cauliflower and cook until just knife tender, about 5 minutes. Drain through a colander...

View full recipe at Chow


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