Cauliflower Gratin With Mustard-Sage Cornbread Crumbs

• 4 tablespoons (1/2 stick) butter, divided
• 1 cup chopped shallots
• 9 cups 1 1/2-inch cauliflower florets (preferably white, green, and yellow)
• 1 1/4 cups low-salt chicken broth
• 3/4 cup heavy whipping cream
• 1 teaspoon plus 1 1/2 tablespoons Dijon mustard
• 1 teaspoon plus 1 tablespoon chopped fresh sage
• 1 tablespoon all purpose flour
• 1 teaspoon finely grated lemon peel
• 1 1/2 cups coarsely crumbled cornbread (homemade or purchased)

1. Preheat oven to 375u0b0F. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; saute until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.
2. Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11 x 7 x 2-inch glass baking dish.
3. Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.

butter, shallots, cauliflower, lowsalt, heavy whipping cream, mustard, fresh sage, flour, lemon peel

Taken from www.epicurious.com/recipes/food/views/cauliflower-gratin-with-mustard-sage-cornbread-crumbs-362309 (may not work)