cauliflower gratin

from the barefoot contessa

(serves 4-6 as a side dish)

• 1 (3-POUND) HEAD CAULIFLOWER, CUT INTO LARGE FLORETS
• KOSHER SALT
• 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 FRESH BREAD CRUMBS

1. Preheat the oven to 375 degrees F.
2. Bring water to a boil in a large pot over high heat, and add the cauliflower florets. Cook the cauliflower for 5 to 6 minutes, until it’s tender but still firm. Drain, and set aside.
3. 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.
4. Take the pan off the heat, and add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
5. 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.
6. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
7. 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