Cauliflower Gratin

Ingredients

• 1 3-pound head cauliflower, cut into large florets
• 4 tablespoons 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 grated Gruyère, divided
• 1/2 cup grated Parmesan
• 1/4 cup fresh bread crumbs

Directions

1. Preheat the oven to 375 F.
2. Bring a large pot of salty water to boil.
3. Boil the cauliflower florets until beginning to soften, but farm from tender, about 5 minutes.
4. In the meantime, melt 2 tablespoons of the butter in a sauce pan, then stir in the flour.
5. Cook for 2-3 minutes, stirring often and removing any lumps.
6. Add the warm milk (little by little at first), whisking constantly.
7. Bring to a boil and cook until the mixture thickens, 1 to 3 minutes.
8. Remove from the heat and add 1 teaspoon salt, the pepper, 1/2 cup of each cheese, and nutmeg.
9. Stir well to incorporate.
10. Pour 1/3 of the sauce into an 8 x 11 inch baking dish, then add the cauliflower pieces.
11. Cover with the remaining sauce, then top with a mixture of the bread crumbs and remaining Gruyère.
12. Melt the remaining two tablespoons butter and drizzle over the top.
13. Bake for 25-30 minutes, until the top is browned.
14. Hit it with a broiler to really crisp it up.