Cauliflower Gratin

• 3 slices white sandwich bread, torn into large pieces
• 2 tablespoons coarsely grated parmesan cheese
• 3 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 cups milk
• 1 head cauliflower (about 2 pounds), trimmed and cut into small florets (see below)
• Coarse salt and freshly ground pepper
• 1 cup coarsely grated Gruyere cheese (4 ounces)

1. Preheat oven to 350F.
2. In a food processor, pulse bread and parmesan until coarse crumbs form.
3. In a large saucepan, melt butter over medium heat.
4. Add flour; cook, whisking constantly, 1 minute (do not let it darken).
5. Gradually whisk in milk.
6. Add cauliflower, and season with salt and pepper.
7. Bring to a boil, and reduce to a simmer.
8. Cover, and cook until cauliflower is starting to soften, about 5 minutes.
9. Remove from heat; gradually stir in Gruyere.
10. Transfer cauliflower mixture to a 2-quart baking dish, and sprinkle evenly with bread-crumb mixture.
11. Cover with aluminum foil; bake until cauliflower is just tender when pierced with the tip of a sharp knife, about 20 minutes.
12. Remove foil, and continue baking until bread crumbs are golden brown, about 20 minutes more.
13. Serve hot.
14. For even cooking, cut the florets into similar sizes, leaving the small ones whole and halving or quartering the large ones.

white sandwich bread, parmesan cheese, unsalted butter, flour, milk, cauliflower, salt, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/cauliflower-gratin-388045 (may not work)