Gruyere and Parmesan Cauliflower Gratin
Ingredients
- 3 pound head of cauliflower, about 6-8 cups, chopped
- 1 teaspoon salt, to season water
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup freshly grated Gruyere cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup Italian seasoned bread crumbs
Optional
- Chopped fresh parsley, for garnish
Preparation
Preheat the oven to 375 degrees and prepare a 9×13 baking dish with cooking spray. Set aside.
Bring a large pot of water to a boil and add 1 teaspoon of salt to season.
Chop the cauliflower into bite-sized pieces and boil in prepared water for 5-10 minutes or until fork tender. Drain thoroughly and set aside.
In a medium-sized saucepan, melt the butter over medium heat.
Add flour, salt, pepper, and nutmeg and whisk together, cooking for one minute.
Slowly pour in milk, 1/2 cup at a time, whisking constantly until the flour is fully dissolved. Allow the mixture to steam and simmer before adding each additional 1/2 cup of milk. Repeat this process until all 2 cups of milk are added, whisking constantly.
Remove from heat and add in the Gruyere and Parmesan cheese, stirring constantly until smooth.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish.
Place the cauliflower in the baking dish and top with the remaining cheese sauce.
Top with the bread crumbs.
Bake for 25-30 minutes or until golden brown.
Garnish with fresh parsley and serve.
Notes
Be very careful not to overcook the cauliflower. You want it to be tender but still have a bite to it. It will continue to cook a bit more in the oven.
