This is a scaled down version of a recipe originally published by Oxmoor House with Farmhouse Cheddar.
1 large head cauliflower (about 2 1/2 lb.), cut into florets
1 1/2 Tbsp unsalted butter
1/4 cup minced green onions
1 large clove garlic, minced
1 1/2 Tbsp all-purpose flour
1 1/2 cups milk
1/2 cup half-and-half
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp black pepper
1/8 tsp ground red pepper
1/2 cup (2 oz.) shredded sharp Cheddar cheese
3/4 cup fresh breadcrumbs*
2 Tbsp freshly grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1. Bring 4 qt. salted water to a boil in a large Dutch oven over high heat. Add cauliflower; cook just until crisp-tender, stirring often. Drain; rinse under cold water. Let cool in colander.
2. Melt 1 1/2 Tbsp. butter in a large skillet over medium heat; add green onions and garlic, and sauté 3 minutes. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and half and half; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 1/2 tsp. salt and nutmeg, and both peppers. Add cheese, stirring until cheese melts. Remove from heat; add cauliflower, stirring to coat well. Spoon cauliflower into a greased 9″ x 9″ baking dish.
3. Combine breadcrumbs and next 3 ingredients in a small bowl; sprinkle over cauliflower. Drizzle with melted butter. Bake, uncovered, at 400° for 25 minutes or until browned and bubbly.
* To make 3/4 cups homemade breadcrumbs, place 1 1/2 slices bread, torn, in a mini chopper. Cover and pulse just until you have fine crumbs.