1 head cauliflower, cut into florets (about 4 cups)
3 Tbsp butter
2 onions, diced
2 Tbsp white wine
3 Tbsp all-purpose flour
1 cup milk
1/2 cup 10% half and half cream
1/4 tsp. each salt and freshly ground pepper
Pinch cayenne pepper
1 Tbsp Dijon mustard
1 1/2 cups Sargento® Shredded 4 State Cheddar® Cheese
2 Tbsp chopped fresh chives
1/2 cup fresh bread crumbs
Preheat oven to 400°F. Grease 4-cup oval baking dish and set aside. In large pot of boiling salted water, cook cauliflower for 6 to 8 minutes or until fork-tender; drain.
Meanwhile, in skillet, heat 2 Tbsp of the butter over medium heat; sauté onions for 10 to 12 minutes or until caramelized. Add wine; cook for 1 or 2 minutes or until reduced by half.
Sprinkle flour over top; stir for 1 minute. Gradually whisk in milk, cream, salt, pepper and cayenne; cook, stirring constantly, for about 5 minutes or until mixture begins to simmer and thickens. Stir in mustard, 1 cup of the cheese and chives.
Toss cauliflower with sauce and transfer to prepared dish. Toss bread crumbs with remaining butter; sprinkle over cauliflower. Sprinkle remaining cheese over top. Bake for 20 minutes or until sauce is bubbly and top is golden.