| | Directions |
- Preheat the oven to 375 degrees F.
- Ina large pot of boiling salted water, cook the cauliflower florets for 5 to 6 minutes, until tender but still firm. Drain.
- In a medium saucepan over low heat, melt half of the butter. Add the flour and stir constantly for 2 minutes. Pour in the milk and stir until it comes to a boil. Whisking constantly, boil until thickened, approximately 1 minute. Remove from heat.
- Add salt, pepper, nutmeg, Gruyere (reserving 1/4 cup) and Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8x11 baking dish. Place the cauliflower on top and spread the rest of the sauce evenly over the cauliflower.
- Combine the bread crumbs with the remaining Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumbs. Season with salt and pepper, if desired. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
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Prep Time: 20 minutes
Cook Time: 30 minutes
|  | | Ingredients | | - | | 1 head cauliflower , cut into large florets |
| - | | 4 tablespoons butter , divided |
| - | | 3 tablespoons flour |
| - | | 2 cups milk |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1/4 teaspoon grated nutmeg |
| - | | 3/4 cup freshly grated Gruyere, divided |
| - | | 1/2 cup freshly grated Parmesan |
| - | | 1/4 cup fresh bread crumbs |
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