Ingredients
- 1 (3-pound) mind cauliflower, reduce 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 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
Directions
Preheat the oven to 375 levels F.
Prepare the cauliflower florets inside a large pot of boiling salted water for five to six minutes, until tender but nonetheless firm. Drain .
Meanwhile, melt two tablespoons from the butter inside a medium saucepan over low heat. Add some flour, stirring constantly having a wooden spoon for just two minutes. Pour the new milk in to the butter-flour mixture and stir until you are looking at a boil. Boil, whisking constantly, for one minute, or until thickened. From the heat, add 1 teaspoon of salt, the pepper, nutmeg. 1/2 cup from the Gruyere, and also the Parmesan.
Pour 1/three of the sauce at the base of the 8 by 11 by 2-inch baking dish. Put the drained cauliflower on the top after which spread all of those other sauce evenly on the top. Combine the bread crumbs using the remaining 1/4 cup of Gruyere and sprinkle on the top. Melt the rest of the two tablespoons of butter and drizzle within the gratin. Sprinkle with pepper and salt. Bake for twenty five to half an hour, before the top is browned. Serve hot or at 70 degrees.
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