Barefoot Contessa'S Cauliflower Gratin - cooking recipe

Ingredients

3 lbs cauliflower, cut into large florets
kosher salt
4 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon fresh ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated gruyere, divided
1/2 cup freshly grated parmesan cheese
1/4 cup fresh breadcrumb

Preparation

Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm.
Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.
Add the flour, stirring constantly with a wooden spoon for 2 minutes.
Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
Boil, whisking constantly, for 1 minute, or until thickened.
Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
Melt the remaining 2 tablespoons of butter and drizzle over the gratin.
Sprinkle with salt and pepper.
Bake for 25 to 30 minutes, until the top is browned.
Serve hot or at room temperature.