Cauliflower Gratin

By gina62_cooks

Ingredients

• 1 (3lb) head cauliflower, cut into large florets
• 4 TBSP (1/2 stick) unsalted butter, divided
• 3 TBSP AP flour
• 2 cups hot milk
• 1/2 tsp fresh black pepper
• 1/4 tsp grated nutmeg
• 3/4 cup freshly grated Gruyere, divided
• 1/2 cup freshly grated Parmesan
• 1/4 cup fresh bread crumbs

Preparation

Step 1

Heat oven to 375.
Cook the florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 TBSP butter in medium saucepan over low heat. Add the flour, stirring constantly with a wooded spoon for 2 minutes. Pour the hot milk into the butter-flour mix and stir til it comes to a boil. Boil, whisking constantly, for 1 minute, or til thickened. Off the heat, add 1 tsp salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8x11x2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 TBSP butter and drizzle over the top. Sprinkle with salt and pepper.
Bake for 25 to 30 minutes, until the top is browned.