Cauliflower Gratin

• 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

1. Preheat to 375 degrees
2. Cook the cauliflower florets in large pot of boiling salted water for 5-6 mins. until tender but still firm. drain.
3. 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.
4. 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.
5. 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.
6. Serve hot or at room temp.

head of cauliflower, kosher salt, butter, flour, hot milk, freshly ground black pepper, nutmeg, freshly grated gruyere, freshly grated parmesan cheese, bread crumbs

Taken from www.epicurious.com/recipes/member/views/cauliflower-gratin-50097907 (may not work)