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2 heads cauliflower, separated into florets (stems chopped, as well)
salt as needed

For sauce:
1/4 cup butter
1 tbsp chopped fresh sage
2 cloves garlic, minced
1/3 cup flour
2 cups milk
1/2 cup heavy cream
1/2 cup grated parmesan

2 tbsp butter
1/2 cup plain panko breadcrumbs
1/8 tsp garlic powder
pinch salt
2 tbsp chopped parsley
4 tbsp parmesan to top


  1. Preheat oven to 375. Bring a large pot of water to boil. Add cauliflower and a large pinch of salt. Boil 10-12 minutes, until cauliflower is fork-tender.
  2. While cauliflower is cooking, prepare brown butter cream sauce. Add butter to a small sauce pot. Slowly heat on medium low, stirring occasionally, until starting to brown. Stir in garlic and sage and cook another 30 seconds.
  3. Whisk in flour and toast 20-30 seconds to create a roux. Add in milk, whisking, until it starts to thicken. Add in heavy cream and parmesan. Simmer, stirring, until mixture reduces enough to coat the back of a spoon, about 4-5 minutes.
  4. To make breadcrumbs, heat 2 tbsp of butter in a small saute pan until melted. Stir in breadcrumbs. Season with a pinch of salt and garlic powder. Stir until golden. Stir in parsley.
  5. Grease a 9×13″ or casserole dish with butter or oil. Combine cauliflower and brown butter cream sauce. Pour into bottom of dish.
  6. Top with breadcrumbs and additional parmesan. Bake in oven 20-25 minutes until bubbly. Cover with foil to keep warm until ready to serve.