Cauliflower Au Gratin

Serves 6–8

Ingredients

• 1 3-pound head of cauliflower, cut into large florets

• Kosher salt, to taste

• ½ tablespoon white distilled vinegar

• 4 tablespoons unsalted butter, divided

• 3 tablespoons all-purpose flour

• 2 cups whole milk

• ½ teaspoon black pepper

• ¼ teaspoon ground nutmeg

• ¾ cup Gruyère cheese, divided into ½ cup and ¼ cup

• ½ cup Parmesan cheese

• ¼ cup Italian breadcrumbs

Procedure

1. Prepare the Cauliflower: Preheat the oven to 375°F. Bring a large pot of salted water and the vinegar to a boil. Add the cauliflower florets and cook for about 5 minutes, until softened but not completely tender. Transfer to an ice bath to stop the cooking process, then drain well.

2. Make the Sauce: In a medium saucepan, melt 2 tablespoons of butter over low heat. Whisk in the flour and stir to create a light roux. Gradually whisk in the milk and bring to a boil, stirring until the sauce thickens.

3. Season the Sauce: Remove the saucepan from the heat. Add the nutmeg, black pepper, ½ cup of Gruyère, and all the Parmesan cheese. Season with kosher salt to taste.

4. Assemble the Gratin: Spoon one-third of the sauce into the bottom of a medium Hestan au gratin baking dish. Arrange the drained cauliflower florets evenly over the sauce, then top with the remaining sauce.

5. Add the Topping: Mix the breadcrumbs with the remaining ¼ cup of Gruyère cheese. Sprinkle the mixture evenly over the gratin. Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumb mixture.

6. Bake: Bake for 25–30 minutes, or until the cauliflower is fully cooked, the sauce is bubbling, and the topping is golden brown. Serve warm.