1 large cauliflower, broken into flowerets
6 tablespoons butter
1/4 cup flour
1 teaspoon salt
2 cups milk
2 tablespoons prepared mustard
1/2 cup soft bread crumbs
1/4 cup Parmesan cheese
Cook cauliflower in boiling salted water until just crisp-tender, about 6
minutes. Drain cauliflower and transfer to a lightly buttered 1 1/2-quart baking
In a small saucepan, melt 3 tablespoons of butter; blend in flour and salt. Stir
until smooth and bubbly. Gradually add milk, stirring constantly. Continue
cooking and stirring until sauce is thickened and smooth, for about 3 minutes.
Stir in mustard. Pour sauce over cauliflower in casserole.
Melt remaining butter in a medium saucepan; add bread crumbs and toss to coat.
Sprinkle Parmesan cheese over casserole then top with buttered bread crumbs.
Bake at 375° for 20 minutes, or until bubbly and browned.