Cauliflower Gratin

Ingredients

• 2 large heads cauliflower, about 3 pounds (1.4 kg), cut into bite-sized florets, thick stems discarded
• For the Mornay Sauce:
• 4 1/2 tablespoons unsalted butter (2.25 ounces; 60g)
• 4 1/2 tablespoons all-purpose flour (1.5 ounces; 36g)
• 3 cups (720ml) whole milk, divided
• 2 teaspoons white or yellow miso paste
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 bay leaves
• 1/2 teaspoon ground white pepper
• 6 ounces (170g) shredded Gruyère
• 1/4 cup (0.5 ounce; 14g) grated Parmigiano-Reggiano
• Kosher salt
• For the Breadcrumbs:
• 2 tablespoons unsalted butter (1 ounce; 28g), melted
• 1/2 cup (70g) panko (see notes)
• 2 tablespoons (10g) homemade or store-bought za'atar
• Kosher salt

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