Cauliflower Gratin with Mustard-Sage Cornbread Crumbs

• 4 tablespoons (1/2 stick) butter, dividedbutter
• 1 cup chopped shallotsshallot
• 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 creamheavy-cream
• 1 teaspoon plus 1 1/2 tablespoons Dijon mustardmustard
• 1 teaspoon plus 1 tablespoon chopped fresh sagesage
• 1 tablespoon all purpose flourflour
• 1 teaspoon finely grated lemon peellemon
• 1 1/2 cups coarsely crumbled cornbread (homemade or purchased)

1. 01Preheat oven to 375°F. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté 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. 02Using 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.

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