Cauliflower Gratin

By Nanatimesthree

Ingredients

• 1 head cauliflower, divided into 1-inch florets
• 4 tablespoons butter, divided
• 1 cup diced onions
• 2 teaspoons minced fresh garlic
• 3 tablespoons flour
• 1 1/4 cups milk
• 1/2 teaspoon each salt, black pepper, nutmeg
• 1/4 teaspoon cayenne pepper, optional
• 1/2 cup grated gruyere cheese
• 1/2 cup grated parmesan, divided
• 1/2 cup fresh bread crumbs
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)

Preparation

Step 1

Preheat oven to 425. Coat a 2-quart baking dish with nonstick spray.

Cook cauliflower in a pot of boiling salted water until crisp-tender, 2-3 minutes; drain, rinse with cold water, drain again.

Melt two tablespoons butter in a skillet over medium-high heat. Add onions and garlic and cook until softened, 5 minutes. Whisk in flour and cook, whisking constantly, 2 minutes. Slowly whisk in milk until thickened, 2-3 minutes. Add salt, black, pepper, nutmeg, and cayenne. Off heat, stir in gruyere and 1/4 cup parmesan, then stir in cauliflower until completely coated; transfer to prepared baking dish.

Melt remaining 2 tablespoons butter, combine with bread crumbs, remaining 1/4 cup parmesan, and thyme; season with salt and pepper. Sprinkle crumbs over gratin and bake until crumbs are golden brown and sauce is bubbly, 25-30 minutes. Let gratin rest 10 minutes before serving.