- 1 (3-pound) head cauliflower, cut into large florets (I had to use 2 heads to equal 3 pounds)
- 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
- Kosher salt
- 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.