Ingredients
- 1 head cauliflower, cut into small florets
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 2 cups milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup Gruyere/Swiss cheese, grated and divided
- 1/2 cup Parmesan cheese
- 1/4 cup breadcrumbs
Instructions
- Over medium high heat, bring a pot of salted water to a boil and blanch the cauliflower florets for 5 minutes or until al dente. Drain completely and set aside
- Over medium low heat, melt 2 tablespoons butter
- Add flour and whisk constantly for 2 minutes to make a roux
- Pour in milk and bring to a simmer, whisking continuously to remove lumps until sauce thickens, about 10-15 minutes
- Remove from heat and season with salt and pepper to taste, nutmeg, 1/2 cup Gruyere/Swiss and Parmesan cheese
- Pour 1/3 of the sauce in a 1 1/2 quart baking dish. Top with cauliflower and pour the rest of the sauce over it
- Combine breadcrumbs with remaining Gruyere/Swiss cheese and sprinkle on the cauliflower
- Melt 2 tablespoons butter and drizzle over the casserole
- Bake at 375 degrees F for 25-30 minutes or until the top has browned
Notes
Adapted from Food Network