- 2 medium cauliflowers, prepared into florets
- 2 tbs olive oil
- 2 large shallots, finely chopped
- 2 garlic cloves, minced
- 3 tbs unsalted butter
- 3 tbs plain flour
- 600ml whole milk
- 2 tsp horseradish sauce
- 2 tsp Dijon mustard
- 30g (1/2 cup) panko breadcrumbs
- 60g (1/2 cup) parmesan, grated
- 1 bunch flat-leaf parsley, chopped
- 3 tbs black sesame seeds
Preheat the oven to 190C (375F).
Pulse the cauliflower florets in a food processor until coarsely chopped. Transfer to a large steaming basket, cover with a lid, and steam over a half-filled saucepan of simmering water for about 3-4 minutes or until tender.
Remove cauliflower from the heat and drain well. Transfer to an oval baking dish, spreading out in an even layer.
Heat the olive oil in a sauté pan set over a medium heat until hot. Add the shallot, garlic and a pinch of salt, cooking for about 4-5 minutes or until softened.
Meanwhile, melt the butter in a saucepan set over a medium heat. Once melted, whisk in the flour and cook until a golden roux forms. Gradually whisk in the milk until incorporated and smooth, then bring to a simmer and cook for about 6-8 minutes or until thickened.
Stir in the horseradish sauce, mustard and shallot and garlic mixture. Season to taste.
Pour over the cauliflower in the baking dish. Top with the breadcrumbs, parmesan, parsley and sesame seeds and bake for about 30 minutes or until golden-brown on top.
Remove from the oven and let stand for 5 minutes before serving.