CAULIFLOWER AU GRATIN

Cauliflower mixed with cheese and baked in the oven is a delicious combination. You can use your favorite cheese, just make sure it is a good melting cheese. 

1 head cauliflower, florets separated

3 T unsalted butter

1 clove garlic, minced

3 T all-purpose flour

1 ½  cups half-and-half or whole milk

½ cup grated Gruyere cheese, divided

¼ cup finely chopped Emmentaler, Appenzeller, or sharp cheddar

½ cup grated Parmigiano-Reggiano cheese, divided

¼ t ground nutmeg

Pinch of cayenne pepper

Sea salt and freshly ground black pepper

2 T melted unsalted butter

¼ cup coarse homemade breadcrumbs

Bring a large saucepan of salted water to a boil. 

Add cauliflower florets and blanch for 5 minutes. 

Pour through a strainer and set aside.

In the same saucepan, melt 2 tablespoons of the butter and sauté garlic for 2 minutes. 

Whisk in flour and cook 2 more minutes.   

Gradually whisk in the half-and-half or milk and cook, while stirring, until thick.

Stir in Gruyere, Emmentaler, Appenzeller, or cheddar and ¼ cup of the Parmigiano.

Stir in the nutmeg, and cayenne.

Season to taste with salt and pepper.

In a small bowl, combine the breadcrumbs and melted butter with the rest of the Parmigiano cheese.

Preheat the oven to 375 degrees F. 

Pour some of the sauce into a gratin dish then spoon in the cauliflower.

Pour the rest of the sauce over and sprinkle on the breadcrumb mixture.

Bake until bubbling and golden on top, about 30 minutes.

Serves 4 to 6