Baked salmon with cauliflower 'crumbs' and mustard dill béchamel

I was reading an article about the versatility of cauliflower, which is apparently on its way to displacing kale as the new 'it' food in 2014. Look for it at a mason jar-and-reclaimed wood-bedecked communal dining gastropub near you. 

The article described a chef who grated cauliflower into vegetable-based 'breadcrumbs'. I decided to try it myself. In his version, he had tossed the caulicrumbs with garam masala but I left them plain so the flavours wouldn't overwhelm the mustard dill sauce. 

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Finely grate 3/4 cup raw cauliflower (see note below). Squeeze the juice of half a lemon onto a large fillet of salmon, then spread cauliflower crumbs on top. Bake salmon at 400F for about 15 minutes. 

While the salmon is cooking, melt 2T butter in a small saucepan. Then, sprinkle in 2T  flour and whisk vigorously until a roux forms. Gradually pour 1 cup of milk, continuing to whisk regularly. Add 2T Dijon (I used a truffle-flavoured version). Continuing cooking and whisking until the sauce is thick enough to coat the back of a spoon, approximately 10 minutes. Remove from heat and season generously. Stir in 1/2 cup chopped dill. 

Serve the sauce as an accompaniment to the salmon. 

Note: I found the cauliflower crumbs were still moist after baking. Next time, I plan to spread them on a baking tray lined with foil and broil until they start to brown and (hopefully) lose some of the moisture.