Ingredients
- 1 large head cauliflower (about 3 pounds)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- Kosher salt and freshly-ground black pepper
- 2 cup shredded Gruyere
- 1/2 cup shredded Parmesan
- 1/4 teaspoon grated nutmeg
- 1/4 cup panko (Japanese bread crumbs) or coarsely ground fresh bread crumbs
Directions
Preheat the oven to 350 degrees F. Spray a 1-quart casserole dish with cooking spray.
Trim the cauliflower and cut into florets.
Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.
Heat the butter in a medium saucepan (2-quart) over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes.
Add the milk, whisking constantly to make sure there are no lumps.
Cook another 3 to 4 minutes, allowing the sauce to thicken. Season with salt and pepper, to taste and add the nutmeg.
Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs.
Bake, uncovered for 20 to 30 minutes until golden and bubbly.
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By Nathanismygiftf...
Illinois
on September 30, 2011
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I found this dish to be very bland and flavorless. I waited for the gruyere to go on sale due to the high price -chump change for the White House, I'm sure. I have never had a cheese that I don't like so was looking forward to trying this one for the first time. The only thing I altered from the recipe was that I roasted the califlower instead of steaming. I can't imagine this would lessen the taste of the overall dish. Oh well....... I will not be making this again.
On a side note, the gruyere was fine but not worth the $8 -on sale. The flavor is similar to swiss but milder.
By slgannaway
Silver Spring, 60
on August 22, 2011
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Tasty Tasty Tasty. My family loved this. It was not difficult to prepare and can be made ahead.
By Chef #1368092
Boise, ID
on July 17, 2011
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This is a great dish. I did personalize it....of course! I added a small sliced onion, 1/2 of a red and a green pepper to the steam bath. I also placed it under the broiler the last few minutes. It looked as good as it tasted!
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