Cauliflower Gratin

This was also very good!!

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated cheddar cheese, divided
1/2 cup freshly grated Parmesan
1/2 cup fresh bread crumbs

1)Preheat the oven to 375 degrees F.
2)Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
3)Melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
4)Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. 5)Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the cheddar, and the Parmesan.
6)Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
7)Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
8)Combine the bread crumbs with the remaining 1/4 cup of cheddar and sprinkle on top.
9)Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned.


*Recipe adapted from foodnetwork.com*

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