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Ingredients

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

Description

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