Cauliflower Gruyere Gratin

• 4 pounds Cauliflower
• 1-1/2 Tablespoon Butter
• 3 Tablespoons Flour
• 2 cups Hot Milk
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 teaspoons Freshly Grated Nutmeg
• 1 cup Shredded Gruyere
• 1/4 cups Shredded Parmesan
• FOR THE TOPPING:
• 1/2 cups Shredded Gruyere
• 1/4 cups Panko
• 1 Tablespoon Melted Butter

1. Start out by boiling a large pot of water and washing the cauliflower. Remove the green and chop into florets. Boil for 5-6 minutes, then drain.
2. Meanwhile, preheat the oven to 375u0b0F and start on the sauce. In a small sauce pot, melt the butter over low heat, then add the flour, stirring constantly for 2 minutes. Pour the hot milk into the mixture and stir until it comes to a boil. Boil for about a minute, constantly whisking, until it thickens up a little. Take the sauce off the heat and add the salt, pepper, nutmeg, Gruyere, and Parmesan cheese.
3. Pour half of the sauce into a 9x13 baking dish, pour in the drained cauliflower, then add the remaining sauce. For the topping, sprinkle the Gruyere and the panko on top. Drizzle the melted butter on top.
4. Bake for 25-30 minutes. Then broil on low for 5 minutes.

cauliflower, butter, flour, milk, salt, pepper, freshly grated nutmeg, gruyere, ubc, shredded gruyere, ubc, butter

Taken from tastykitchen.com/recipes/sidedishes/cauliflower-gruyere-gratin/ (may not work)