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1
Preheat oven to 425 F. Grease an 8 by 10 inch rectangular dish (at least 1 1/2 depth) with 1 teaspoon of butter.
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2
Toss cauliflower pieces with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet.
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3
Spread into an even layer.
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4
Roast it for about 8 minutes in the lower third of the oven, until just beginning to brown.
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5
Remove cauliflower from oven and reduce oven to 375 F.
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6
Press firmly on an even layer of caraway seeds on a cutting board with a rolling pin, pan, or heavy baking dish to crush them (theyll stay intact but become fragrant and release flavor later).
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7
Heat the crushed seeds, milk, onion, and bay leaf in a small saucepan over medium high.
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8
When just boiling, turn off heat and allow to steep.
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9
Melt 2 tablespoons butter in a medium saucepan over medium heat.
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10
Add flour and stir constantly for 2 to 3 minutes, to cook the raw taste out of the flour.
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11
Slowly pour in warm milk mixture, including additions, while whisking to combine.
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12
Increase heat slightly to bring to a simmer, while whisking or stirring with a wooden spoon.
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13
Maintain a gentle simmer and stir constantly until thickened, 6 to 7 minutes.
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14
Season white sauce with 3/4 teaspoon salt and 1/4 teaspoon pepper, or to taste.
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15
Melt the last tablespoon of butter in the microwave (about 45 seconds on 50% power) and stir it into the breadcrumbs to coat.
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16
To assemble, spread cauliflower evenly into the prepared baking dish.
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17
Cover with half the grated cheddar, then pour white sauce evenly over the top, removing the bay leaf.
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18
Sprinkle with remaining cheese, then top with the buttered breadcrumbs.
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19
Bake assembled gratin at 375 F for 30 minutes or until top begins to brown.
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20
If not golden after 30 minutes, heat about 8 inches from the broiler for a few minutes, or until desired shade is reached.
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21
Cool for a few minutes, then dust with paprika, if using.
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22
Scoop onto plates to serve, trying to keep the breadcrumb topping face up.
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23
Notes: To make fresh breadcrumbs, remove crusts from sturdy fresh bread.
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24
Cut into large chunks and pulse in the food processor until desired crumb size and uniformity is reached, a minute or two.
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25
Inspired by and adapted from Cauliflower Gratin with Smoked Cheddar and Caraway from Deborah Madisons The New Vegetarian Cooking for Everyone.
