Cauliflower Gratin

Adapted from a recipe by Blake Royer at Serious Eats, which he adapted from an Ina Garten recipe. (Step 2 describes the production of a classical Sauce Mornay, which is essentially a Béchamel with cheese added.)

• Ready In: 55 mins
• Serves: 6

Ingredients

• 3  lbs cauliflower, cut into large florets
• 4  tablespoons unsalted butter, divided (1/2 stick)
• 3  tablespoons all-purpose flour
• 2  cups  hot milk
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon  grated nutmeg
• 3⁄4 cup  grated gruyere or 3⁄4 cup  emmenthaler cheese, divided
• 1⁄2 cup  grated parmesan cheese
• 1⁄4 cup  fresh breadcrumb

Directions

1. Preheat the oven to 375°F Bring a large pot of salted water to boil. Boil the cauliflower florets until they just begin to soften, about 5 minutes.
2. Meanwhile, melt 2 tablespoons of butter in a sauce pan, then whisk in the flour. Cook for 2-3 minutes, whisking constantly, until the raw cereal taste cooks out. Add the warm milk (little by little at first), whisking constantly. Bring to a boil and cook until the mixture thickens, 1 to 3 minutes. Remove from the heat and add 1 teaspoon salt, the pepper, 1/2 cup of each cheese, and nutmeg. Stir well to incorporate.
3. Pour 1/3 of the sauce into an 8 x 11 inch baking dish, then add the cauliflower pieces. Cover with the remaining sauce. Stir together the remaining cheese with the bread crumbs, then spread evenly over the top. Melt the remaining two tablespoons butter and drizzle over the top. Bake for 25-30 minutes, until the top is browned. If your dish is broiler-safe, run it under the broil for a minute or two to get it extra-crispy.