1. Preheat the oven to 375 degrees F.
2. Add several quarts of water to large stockpot. Bring to a boil. Add 1 teaspoon coarse salt to water.
3. Add cauliflower florets and cook 5 to 6 minutes, until tender but still firm. Drain in colander.
4. In the meantime, melt 2 tablespoons of the unsalted butter in a large saucepan over low heat.
5. Stir in flour. Stir butter and flour constantly with for 2 minutes with whisk.
6. Stir in hot milk and continue stirring with whisk until mixture begins to boil. Continue whisking 1 minute while mixture thickens.
7. Remove from heat and stir in 1 teaspoon salt, fresh ground black pepper, 1/2-cup of Gruyere cheese and the Parmesan cheese.
8. Pour approximately 1/2 of the sauce on bottom of large casserole dish.
9. Place cooked cauliflower over sauce. Pour remaining sauce over cauliflower.
10. Top with bread crumbs and remaining Gruyere cheese.
11. Melt remaining unsalted butter and drizzle over the gratin.
12. Season with coarse salt and fresh ground black pepper.
13. Bake 30 minutes, or until cheese is melted and the top is browned. |
