- 1 3 pound cauliflower , cut into large florets
- 2 T./ 2 T. butter
- 3 T. flour
- 2 cups milk
- 1/2 t. pepper
- kosher salt
- 1/4 t. nutmeg
- 1/2/ 1/4 cup gruyere cheese or perhaps a sharp white cheddar
- 1/2 cup parmesan cheese, grated
- 1/4 cup fresh bread crumbs or panko works
- Cook the cauliflower in a large pot of boiling salted water for 5-6 minutes. Drain.
- Melt 2 T. butter in saucepan over low heat. Add flour and stir for about 2 minutes. Pour in milk while continuously whisking. Bring to a boil and boil for a minute or until thickened.
- Remove from heat and add pepper, 1 t. salt, nutmeg, 1/2 cup gruyere, and the parmesan.
- Pour one third of the sauce in the bottom of an 8x11 baking dish. Place the cauliflower on top and then the rest of the sauce on top of the cauliflower. Sprinkle the top with the bread crumbs and remaining cheese. Drizzle over that 2 T. of melted butter.
- Bake in 375 degree oven for 25-30 minutes, until the top is browned.
Along with tonight’s cedar planked salmon, I served another Barefoot Contessa dish- cauliflower gratin from her Barefoot in Paris cookbook. Her recipe called for gruyere cheese, but I had some nice sharp white cheddar on hand so I didn’t think she’d mind if I made a substitution. Also, the original recipe called for hot milk, but you know me- always looking for a short cut….I used cold milk directly from the fridge and it worked just fine. Lastly, with the Wilson hearty appetites I had to double it – the recipe as shown serves 4-6.