Creamy Cauliflower Au Gratin

• Vegetarian

• Produce

  • 1 head Cauliflower

• Baking & Spices

  • 2 tbsp Flour
  • 1/4 tsp Nutmeg
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs

• Dairy

  • 4 tbsp Butter
  • 1 cup Gruyere/swiss cheese
  • 2 cups Milk
  • 1/2 cup Parmesan cheese

Found on thecookingjar.com

Description

Ingredients

• 1 head cauliflower, cut into small florets
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 2 cups milk
• ¼ teaspoon nutmeg
• Salt and pepper to taste
• 1 cup Gruyere/Swiss cheese, grated and divided
• ½ cup Parmesan cheese
• ¼ cup breadcrumbs

Directions

• 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, ½ cup Gruyere/Swiss and Parmesan cheese
• Pour ⅓ of the sauce in a 1½ 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