Cauliflower Gratin

By Kathy_S

I have left out :

1/4 tsp of grated nutmeg
1/4 cup fresh bread crumbs

We prefer the cauliflower without these ingredients. The nutmeg would be added to the sauce after it has cooked for 1 minute. The bread crumbs are sprinkled on the top of the cauliflower and cheese. Butter is then drizzled on the top.

Ingredients

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

Preparation

Step 1

Preheat oven to 375 degrees.
Cook cauliflower until tender but firm. Drain.
Melt butter over low heat. Add the flour, stirring contantly with wooden spoon for 2 minutes. Pur hor 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 tsp of salt, the pepper and 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 sauce on the bottom of an 8 by 11 by 2 inch baking dish. Place the cauliflower on top and then spread the rest of the sauce evenly on top. Sprinkle with the remaining Gruyere. Melt the remaining 2 tbsps of butter and drizzle over the top. Sprinkle with salt and pepper. Bake 25 minutes to 30 minutes, until the top is browned. Serve hot or at room temp.