Ingredients
1 - 3 lbs head of cauliflower cut into large florets
Kosher Salt
4 tablesp. (1/2 stick)unsalted butter divided
3 tablesp flour
2 cups hot milk
1/2 teasp. freshly ground black pepper
1/4 teasp grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated parmesan cheese
1/4 cup fresh bread crumbs
Preparation
Preheat to 375 degrees
Cook the cauliflower florets in large pot of boiling salted water for 5-6 mins. until tender but still firm. drain.
Meanwhile melt 2 tablesp. butter in medium saucepan over low heat - slowly stir in flour for 2 mins. and then slowly pour hot milk into the butter/flour mixture and stir till it boils.boil for 1 minute while whisking or until thickened. (back of spoon test). off heat add 1 teasp. salt, the pepper, nutmeg and 1/2 cup of the gruyere and Parmesan cheese.
Pour 1/3 of sauce on bottom of 8 x 11 by 2inch baking dish. Place drained cauliflower on top and tehn spread the rest of the sauce evenly over rest.
Combine bread crumbs with remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablesp. of butter and drizzle over top. touch of salt and pepper and bake for 25 - 30 mins until top is done.
Serve hot or at room temp.
