Cut the florets from the cauliflower, do not chop them. Steam until
just barely starting to soften. Do not over steam then, as they still
have to bake for 30 minutes. Drain and put into a large mixing bowl.
Melt butter in a medium saucepan. Add the flour and whisk over low
head for a minutes, taking care not to let it start browning. Add the
milk and cream and stir constantly until the mixture starts to thicken.
At the right thicknesss add salt, pepper and nutmeg. Remove from
heat, add the Gruyere. Stir until it melts.
Pour this cheese sauce over the cooked florets and coat them
generously. Put into a 9 X 12 baking dish, top with parmesan cheese
and fresh bread crumbs. I prefer to sprinkle with chopped pre-
cooked bacon and no bread crumbs.
Bake for 20-30 minutes at 400 deg. . Cheese should just start
One of Mike's favorites.
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