Cauliflower Gratin

Fall is always very brief in New York City. All of a sudden, it's windy and cold outside and vegetables are changing faces at the market. Among other fall/ winter vegetables, Cauliflowers are abundant at my local Whole Foods. I bought two beautiful large heads this past weekend. But when I am about to cook them, I realize for three of us, that's a lot of cauliflowers. My mom made a cauliflower stir-fry with tomatoes with one head. For some very different flavors, I made Ina's Cauliflower Gratin. It was definitely a popular hit! 

4 Servings

Ingredients

nocoupons

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

Directions

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. Meanwhile, 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. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 2/3 cup of the Gruyere, and the Parmesan.
4. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining Gruyere and sprinkle on top. 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. Serve hot or at room temperature.