Serves:
6-8 servings
Cooking Time:
40 minutes
Ingredients
- 1 head cauliflower, cut into large florets
- 1 head cauliflower, cut into large florets
- 1 white onion, thinly sliced
- 3-5 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups of hot milk
- ½ teaspoon freshly ground pepper
- ¾ cup freshly grated Gruyere, divided
- ½ cup freshly grated parmesan
- Parsley and chives for garnish, optional
- Kosher Salt
- ¼ cup fresh bread crumbs
Instructions
- Preheat the oven to 375०F
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
