Cauliflower Gratin Recipe

Name: Cauliflower Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 to 6 Servings
Ingredients: 1 (3-pound) head cauliflower, cut into large florets; Kosher salt; 4 tablespoons (1/2 stick) unsalted butter, divided; 3 tablespoons all-purpose flour; 2 cups hot milk; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon grated nutmeg; 3/4 cup freshly grated Gruyere, divided; 1/2 cup freshly grated Parmesan; 1/4 cup fresh bread crumbs

Ingredients

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

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 4 to 6 Servings

Instructions

Preheat the 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 tablespoons of the 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 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-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 tablespoons of butter and drizzle over the gratin.
Sprinkle with salt and pepper.
Bake for 25 to 30 minutes, until the top is browned.
Serve hot or at room temperature.