1 head cauliflower (2-3 lbs), cut into small florets
3 Tablespoons Danish Creamery Butter
3 Tablespoons all-purpose flour
2 cups whole milk
½ cup grated parmesan
½ cup grated Gruyere cheese
1 Tablespoon fresh thyme leaves
freshly ground black pepper
Buttery Herb Panko
Melt 2 tablespoons butter in a small skillet. Stir in panko, garlic and a pinch of salt and pepper. Cook, stirring often, until toasty and golden brown. Discard garlic and transfer to a bowl.
Stir in thyme and parsley and set aside.
Preheat oven to 400°F.
Bring a large pot of salted water to a boil. Add cauliflower and cook until crisp-tender, 3-5 minutes. Drain and set aside.
Melt 3 tablespoons butter in a large pot over medium-low heat. Add flour and cook, whisking, as mixture bubbles and starts to smell nutty, 2-3 minutes. Add milk a little at a time, whisking smooth after each addition, until all of the milk has been added. Cook, whisking constantly, until thickened, 5 minutes. Remove from heat.
Stir in parmesan, gruyere and thyme until melted and combined. Season with salt and black pepper. Add cauliflower and gently mix until well coated.
Pour into a 1.5-2 quart baking dish and sprinkle surface evenly with buttery Panko mixture. Bake for 20-25 minutes, or until sauce is bubbly and top is golden brown. Let stand 10 minutes before serving.