1 medium head cauliflower, whole (about 2 lb / 900 g), cooked until tender
0.5 cup (55 g) fine dry breadcrumbs, tossed with 2 tbsp (30 g) unsalted butter, melted
1 cup (240 ml) Thin White Sauce (béchamel: 1 tbsp butter, 1 tbsp flour, 1 cup whole milk, salt)
Instructions
1. Prepare the cauliflower: Trim the cauliflower to a single compact head, removing outer leaves. Boil or steam in well-salted water until a thin skewer meets no resistance at the core, 12-18 min depending on size. Drain thoroughly and pat dry.
2. Make the Thin White Sauce (béchamel): Melt 1 tbsp (15 g) unsalted butter in a small saucepan over medium heat. Whisk in 1 tbsp (8 g) all-purpose flour and cook, stirring, 1-2 min until the paste is pale golden and smells faintly nutty — this is a roux. Gradually whisk in 1 cup (240 ml) whole milk, adding it in a thin stream to prevent lumps. Cook, stirring constantly, 5-7 min until the sauce thickens enough to coat the back of a spoon and no raw-flour taste remains. Season with salt and white pepper. Keep warm.
3. Heat the oven to 425°F (220°C) with a rack positioned in the upper third.
4. Place the whole cooked cauliflower on an oven-safe serving dish (9-10 inch / 23-25 cm diameter). Cover the top and sides evenly with the buttered breadcrumbs.
5. Place the dish directly on the oven rack and bake 8-12 min, until the crumbs are deep golden brown and visibly crisped and the cauliflower is heated through (an instant-read thermometer inserted at the core should read at least 165°F / 74°C).
6. Remove from oven. Pour the warm Thin White Sauce around — not over — the cauliflower on the dish so the crumb topping remains crisp. Serve immediately.
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