Step 1

Preheat oven to 375°F. Place cauliflower and onion in a steamer basket in a Dutch oven. Add water to Dutch oven to just below basket. Bring to boiling. Steam, covered, about 8 minutes or just until tender. Transfer to a 2-qt. baking dish.

Step 2

For sauce, in a small saucepan cook garlic in 2 Tbsp. water over medium about 3 minutes or until tender, stirring occasionally. In a blender combine cooked garlic and the next five ingredients (through mustard); cover and blend until smooth. Return to saucepan. Cook and stir about 8 minutes or until thickened and bubbly. Stir in parsley. Season with white pepper. Pour sauce over cauliflower in baking dish.

Step 3

Sprinkle panko and almonds over cauliflower. Bake, uncovered, about 20 minutes or until heated through. To transport, cover dish and place in an insulated carrier with a hot pack.