Cauliflower Gratin

Name: Cauliflower Gratin
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 serving
Ingredients: 2 large heads cauliflower, about 3 pounds (1.4 kg), cut into 1 1/2-inch florets, thick stems discarded; 4 1/2 tablespoons unsalted butter (2.25 ounces; 60g); 4 1/2 tablespoons all-purpose flour (1.5 ounces; 36g); 3 cups (710ml) half and half, divided; 2 teaspoons white or yellow miso paste; 2 bay leaves; 2 teaspoons onion powder; 1 teaspoon garlic powder; 1/2 teaspoon ground white pepper; 4 ounces shredded Gruyère (170g; about 1 1/2 cup); 1/4 cup grated Parmigiano-Reggiano (about 1/2 ounce; 14g); Kosher salt; 2 tablespoons unsalted butter (1 ounce; 28g), melted; 1/2 cup (35g) panko (see notes); 2 tablespoons (10g) homemade or store-bought za'atar; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Draped in a rich, savory mornay sauce and topped with a sprinkling of buttery breadcrumbs, this cauliflower gratin is an easy and comforting dish.

2 large heads cauliflower, about 3 pounds (1.4 kg), cut into 1 1/2-inch florets, thick stems discarded
4 1/2 tablespoons unsalted butter (2.25 ounces; 60g)
4 1/2 tablespoons all-purpose flour (1.5 ounces; 36g)
3 cups (710ml) half and half, divided
2 teaspoons white or yellow miso paste
2 bay leaves
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon ground white pepper
4 ounces shredded Gruyère (170g; about 1 1/2 cup)
1/4 cup grated Parmigiano-Reggiano (about 1/2 ounce; 14g)
Kosher salt
2 tablespoons unsalted butter (1 ounce; 28g), melted
1/2 cup (35g) panko (see notes)
2 tablespoons (10g) homemade or store-bought za'atar
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume