This is quick and warming and perfectly suited to those days that require nothing less than a comforting meal.
By Sarah Schiffman
I like to think of this recipe as my dinner in shining armor. It’s quick and warming and perfectly suited to those days that require nothing less than a comforting meal. The only thing it lacks, I’m afraid, is looks. But pay no mind- it’s soft and starchy and perfectly creamy and what it lacks in appearance, it completely makes up in flavor.
- 1 head of cauliflower (about 2-3 pounds), cut into large florets
- 2 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 2 cups hot milk (I used whole)
- Pinch of salt/pepper
- ¼ teaspoon nutmeg
- ¾ cup freshly grated gruyere, divided
- ½ cup freshly grated parmesan
- ¼ cup bread crumbs
- Preheat the oven to 375 degrees F.
- Cook the cauliflower in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add flour and stir constantly with a wooden spoon for 2 minutes. It’ll turn into a sort of thick paste but have not fear. 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. Remove pan from heat and add salt, pepper, nutmeg, ½ cup of the Gruyere, and the Parmesan.
- Pour ⅓ of the sauce on the bottom of an oven proof 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 ¼ cup of Gruyere and sprinkle on top. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.