recommended choice
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Ingredients
| Butter, divided | 4 | tbsp. |
| Head cauliflower, cut into large florets | 1 ~ 1.5 | kg |
| All-purpose flour | 3 | tbsp. |
| Hot milk | 470 | ml |
| Black pepper, freshly ground | 1/2 | tsp. |
| Nutmeg, grated | 1/4 | tsp. |
| Gruyere cheese, divided, freshly grated | 75 | g |
| Parmesan, freshly grated | 45 | g |
| Bread crumbs, fresh | 30 | g |
| Kosher salt | to taste |
Directions
- Preheat the oven to 190°C.
- Cook the cauliflower in a large pot of boiling salted water for 5 to 6 minutes or until tender but still firm. Drain the water when done.
- Meanwhile, heat 2 tablespoons of butter in a saucepan over low heat. Add the flour and stir constantly with a wooden spatula for 2 minutes.
- Pour the hot milk into the butter-flour mixture and whisk constantly until thickened. Continue by adding 1 teaspoon of salt, pepper, nutmeg, 45g of Gruyere and Parmesan. Then, turn off the heat.
- 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 Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper, to taste.
- Bake for 25 to 30 minutes, until the top is browned.
- Serve hot or warm.
