Cauliflower Gratin

After much needed practice, last night I was psyched to have one of my first dinner guests' in the new digs! My favorite photographer type person came over to catch up on gossip and enjoy some tasty morsels, and I was more than happy to oblige. I had just read all about cutting down on meat in our meals, but with homemade pizza, risotto and this side, it looks like I missed the boat on no carbs. Oh well... there's enough time in 2011 to catch up- right?


Cauliflower Gratin
From: Barefoot in Paris
1 (3 pound) head of cauliflower, cut into large florets
Salt- kosher or sea salt preferred
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all- purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup grated Gruyere cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup fresh bread crumbs

Pre- heat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5-6 minute, 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 salt, the pepper, nutmeg, 1/2 cup Gruyere, and the Parmesan cheese.
Pour one-third of the sauce on the bottom of a 8x11x2 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 25-30 minutes, until the top is browned. Serve hot or at room temperature.

*This recipe is easily halved for a smaller party.
**This dish can also be made and assembled in advance (up to one day). Hold off on the topping until ready to cook.