Cauliflower Gruyere Gratin

By Cookin’ Cowgirl

Cauliflower Gruyere Gratin adapted from Ina Garten serves 8 4 lb cauliflower (2 large heads) 1 1/2 T butter 3 T flour 2 C hot milk 1/2 tsp salt 1/2 tsp pepper 1/2 tsp freshly grated nutmeg 1 C Gruyere 1/4 C shredded Parmesan For topping: 1/2 C shredded Gruyere 1/4 C panko 1 T melted butter Start out by boiling a large pot of water and washing the heads of cauliflower. Remove the green and chop into florets. Boil for 5-6 minutes, then drain. Meanwhile, preheat the oven to 375° and start on the sauce. In a small sauce pot, melt the 1 1/2 T of butter over low heat, then add the flour, stirring constantly for 2 minutes. Pour the hot milk into the mixture and stir until it comes to a boil. Boil for about a minute, constantly whisking, until it thickens up a little. Take the sauce off the heat and add the salt, pepper, nutmeg, cup of Gruyere, and Parmesan cheese. Pour half of the sauce into a 9X13 baking dish, pour in the drained cauliflower, then add the remaining sauce. Sprinkle the remaining 1/2 C of Gruyere and the panko on top. Drizzle the remaining butter on top. Bake for 25-30 minutes. Then, broil on low for 5 minutes.