Barefoot Contessa's Cauliflower Gratin

From barefoot in paris cookbook.

Preheat the oven to 375 degrees f.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes , 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 of salt , the pepper , nutmeg , 1 / 2 cup of the gruyere , and the parmesan.

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 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 to 30 minutes , until the top is browned.

Serve hot .

cauliflower, kosher salt, unsalted butter, all-purpose flour, milk, fresh ground black pepper, nutmeg, gruyere, parmesan cheese, fresh breadcrumb