Cook the cauliflower florets in a pot of boiling water with a pinch of salt for about 4-5 minutes until tender yet still firm.
Drain and rinse with cool water to help halt the cooking process. We want tender, al-dente cauliflower... no mushy wilted veggies here!
While it chills, start your sauce.
Melt butter in a saucepan over medium-low heat and add your minced garlic.
Add flour, slowly, whisking constantly to create your roux.
Pour warmed or room temperature milk into the butter mixture and whisk constantly until thickened. Add salt, paprika, fresh and pickled jalapeños.
Remove from heat and grated Gouda cheese. Stir constantly until the cheese melts into the sauce.
Pour the sauce over your cauliflower and toss to coat.
Top with shredded cheddar cheese, and toasted panko crumbs.
Cover with foil and bake at 350 degrees F for 20-30 minutes until golden and bubbly.
Sprinkle with parsley or scallions if you'd like a colorful garnish and dive in while it's hot!
Notes
New to toasting panko? I love pre-toasting my breadcrumb toppings vs. letting them toast on top of an uncovered casserole because everything can easily overbrown that way. To make your topping perfectly golden, simply heat a skillet to medium-high heat and add your panko once hot. Toast until golden, stirring often and adding a teeny drizzle of oil if desired.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!