Cauliflower Gratin

By Carla

Ingredients

• 1 (3 pound) head cauliflower, cut into large florets
• 1/2 tsp Kosher salt
• 2 Tbsp unsalted butter
• 3 Tbsp all purpose flour
• 2 cups hot milk
• 1/2 tsp freshly ground black pepper
• 1/4 tsp grated nutmeg
• 3/4 cup freshly grated Gruyere, divided
• 1/2 cup freshly grated Parmesan

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 Tbsp of butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, Whisking constantly, for 1 minute, or until thickened. Off the heat, add 1/2 tsp of salt, pepper, nutmeg, 1/2 cup Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 x 11 x 2 inch backing dish. Place the drained cauliflower on top and spread the rest of the sauce evenly on top. Sprinkle the remaining Gruyere on top. Sprinkle with salt and pepper. Bake for 25 - 30 minutes or until the top is browned. Serve hot or at room temperature.