Corned Beef and Cauliflower

1. Heat the oven to 350 degrees. Butter a shallow casserole dish (about 8 by 8 inches); set aside. Tear, or use a food processor to process, the 2 slices of bread into 1/4-inch breadcrumbs. Melt 1 tablespoon of butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside.

2. Over medium-high heat, sauté crumbled corned beef with chopped onion for about 10 minutes. Place corned beef mixture in bottom of the prepared casserole dish.

3. Meanwhile, after discarding any green leaves and the stalk, separate cauliflower into large florets. Place cauliflower in a medium pot and cover with water; add a little salt. Boil cauliflower florets for 15 minutes; cauliflower will be about half-way done. Drain thoroughly. Arrange cauliflower florets on top of corned beef mixture in the casserole dish.

4. In a medium pot (I use the same pot used for the cauliflower) over medium heat, melt the remaining 4 tablespoons of butter. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, black pepper, cayenne pepper, nutmeg, and parmesan. Pour cheese sauce into the prepared casserole dish.

5. Scatter breadcrumbs over the top. Bake until browned on top, about 15 minutes.