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(serves 4 to 6)
Ingredients: |
| 1 |
(3-pound) head of cauliflower, cut into large florets |
| |
Kosher salt |
| 4 Tbs. |
(1/2 stick) unsalted butter, divided |
| 3 Tbs. |
all-purpose flour |
| 2 cups |
hot milk
|
| 1/2 tsp. |
freshly ground black pepper
|
| 1/4 tsp. |
grated nutmeg
|
| 3/4 cup |
grated Gruyère cheese, divided
|
| 1/2 cup |
grated Parmesan cheese
|
| 1/4 cup |
fresh bread crumbs
|
| |
| Instructions: |
| 1. |
Preheat the oven to 375 degrees.
|
| 2. |
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
|
| 3. |
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.
|
| 4. |
Add the flour, stirring constantly with a wooden spoon for 2 minutes.
|
| 5. |
Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
|
| 6. |
Boil, whisking constantly, for 1 minute, or until thickened.
|
| 7. |
Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyère, and the Parmesan cheese.
|
| 8. |
Pour one third of the sauce on the bottom of an 8 x 11 x 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
|
| 9. |
Combine the bread crumbs with the remaining 1/4 cup of Gruyère and sprinkle on top.
|
| 10. |
Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper.
|
| 11. |
Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
|
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