cauliflower gratin

Serves: 4

Ingredients:
2 heads cauliflower trimmed and cut into florets
2 cups whole milk, divided
2 tablespoons cake flour
2 teaspoons garlic powder
2 teaspoons ground pepper
100g cream cheese, at room temperature
1 cup grated parmesan cheese, divided
1 cup whole-wheat panko breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
⅛ teaspoon salt

Method:
preheat oven to 200°c. coat a baking dish with cooking spray.
steam cauliflower for about 6 minutes. remove the cauliflower from the pot; set aside.
add 1 1/2 cups milk to a saucepan and bring to a low boil over medium-high heat. whisk flour into the remaining 1/2 cup milk; gradually add the mixture to the boiling milk. cook, whisking constantly, until slightly thickened, about 1 minute. reduce heat to low and whisk in garlic powder and pepper. add cream cheese and 3/4 cup parmesan, whisking until the cheese is melted and the mixture is smooth. remove from heat. gently stir the cauliflower into the cheese mixture; transfer to the prepared baking dish.
combine panko, parsley, oil, salt and the remaining 1/4 cup parmesan in a small bowl; sprinkle evenly over the cauliflower mixture. bake until the mixture is bubbly and the topping is crispy and golden brown, about 20 minutes. let stand for 5 minutes before serving.