Gratin De Chou-Fleur

Ingredients

• 2 pounds cauliflower, trimmed and cut into florets
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1/4 teaspoon freshly grated nutmeg
• 1 pinch cayenne pepper
• 3/4 teaspoon salt, plus more for blanching water
• 1/4 teaspoon black pepper
• 1 1/2 cups Gruyère cheese, grated
• 1/4 cup fresh breadcrumbs
• 1 tablespoon unsalted butter, melted, for topping

Method

1. 1

   Bring a 6-quart pot of generously salted water to a boil. Add the cauliflower florets and cook until just tender when pierced with a knife, 5 to 6 minutes.

   5:00 · Blanch cauliflower
2. 2

   Drain the cauliflower well in a colander and let it sit for a few minutes to release excess moisture. Arrange it in a buttered 9x13-inch baking dish.

3. 3

   Preheat the oven to 400°F.

4. 4

   In a 6-quart saucepan, melt the 3 tablespoons butter over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture is pale golden and smells nutty, about 1 minute.

   1:00 · Cook roux
5. 5

   Gradually whisk in the warm milk, a little at a time, until smooth. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, 5 to 6 minutes.

   5:00 · Thicken béchamel
6. 6

   Stir in the nutmeg, cayenne, salt, and black pepper. Remove from the heat and stir in 1 cup of the Gruyère until melted and smooth.

7. 7

   Pour the cheese sauce evenly over the cauliflower, gently shaking the dish so the sauce settles into the gaps.

8. 8

   In a small bowl, toss the breadcrumbs with the melted tablespoon of butter and the remaining 1/2 cup Gruyère. Scatter evenly over the top of the gratin.

9. 9

   Bake until the sauce is bubbling at the edges and the top is golden brown, 25 to 30 minutes.

   25:00 · Bake gratin
10. 10

    Let the gratin rest for 5 minutes before serving.

    5:00 · Rest gratin