Cauliflower au Gratin
(Taken from Professional Cooking, 7th Edition)
1 head cauliflower
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
6 oz. shredded gruyere
1 oz. dry bread crumbs
¾ oz. Parmesan cheese, grated
Pinch white pepper
- Cut the cauliflower into small flowerets and steam until just fork tender.
- Prepare the sauce: Melt the butter in a small saucepan on low heat. Add the flour to make a white roux. Cool slightly. Gradually add the milk, beating constantly to form a smooth sauce. Bring to a boil, stirring constantly. Reduce heat and simmer. Simmer about 10-15 minutes, stirring occasionally.
- Remove the sauce from the heat and gradually stir in about half of the gruyere cheese, the pepper and the nutmeg.
- Place the steamed cauliflower in a buttered baking dish and cover evenly with the cheese sauce. Mix bread crumbs and Parmesan cheese together; sprinkle over cauliflower and bake for 25 minutes at 350°F (180°C) or until golden brown.