Cauliflower Gratin

Ingredients

• 1 large cauliflower head, cut into medium florets
• 1 Lt milk
• 50 gr butter
• 50 gr flour
• 1 tsp salt, 1/2 tsp nutmeg, a pinch of pepper
• 2 C gruyere (Swiss cheese), grated
• 1/2 C parmesan, grated 

Directions

1. Prepare a Beshamel sauce (white sauce)

• Melt butter in a medium saucepan, over medium heat. 
• Add flour, cook stirring for 1 minute or until bubbling. 
• Remove from heat. 
• Slowly add milk, whisking constantly until mixture is smooth. 
• Add salt, nutmeg and pepper. 
• Return to heat. Cook stirring with a wooden spoon until the sauce is thick. 
• Remove from heat. 
• Add 1/2 C gruyere and 1/2 C parmesan to the sauce. Mix well.

1. Cook the cauliflower florets in salted water for about 5 minutes, until tender but still crispy. 
2. Drain. Rinse with cold water. Drain well once more. 
3. Arrange the well drained cauliflower in a single layer in a baking dish.  
4. Pour the sauce over top.   

1. Sprinkle 1 1/2 C gruyere on top. 
2. Bake uncovered at 200 C for about 30 minutes, until light brown. 
3. Serve hot.