Make sure to drain the cauliflower very well after steaming so the dish doesn't become watery.
Prep Time: 20 min
Cook Time: 30 min
|1||(3-pound) head cauliflower, cut into large florets|
|4 tablespoons||(1/2 stick) unsalted butter, divided|
|3 tablespoons||all-purpose flour,or corn starch|
|2 cups||hot milk|
|1/2 teaspoon||freshly ground black pepper|
|1/4 teaspoon||grated nutmeg|
|3/4 cup||gruyÈre cheese, freshly grated , , divided|
|1/2 cup||freshly grated Parmesan cheese|
|1/4 cup||fresh bread crumbs|
Preheat the oven to 375 degrees F.
Place the cauliflower florets in a steamer and steam for 5 to 6 minutes, until tender but still firm. Do not overcook. Remove from heat and allow any excess water to drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour or corn starch, 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 well 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.