Makes 4-6 servings
1 (3-pound) head cauliflower, cut into florets
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided (can be replaced with cheddar)
1/2 cup freshly grated Parmesan
1/4 cup bread crumbs
Preheat the oven to 375 degrees F
and bring a large pot of water to boil; add the cauliflower and cook
for 5-6 minutes, until its tender but still firm. Drain and set aside.
In another medium saucepan, over
low heat, melt 2 tbsp of butter. Add the flour, stirring constantly
for 2 minutes, then pour the hot milk (I just heated it up in the
microwave in a glass measuring cup) into the butter-flour mixture,
and stir until it comes to a boil. Boil, whisking constantly, for
1 minute, or until thickened.
Take the pan off the heat, and add
1 teaspoon of salt, the pepper, 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 remaining 2/3 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.
Source: Adapted from Barefoot in Paris by Ina Garten
posted at Ezra Pound Cake http://www.ezrapoundcake.com/archives/9903