One head cauliflower, cut into approx. 1 inch pieces
Salt of your choosing
Half a stick of butter cut in 4 pieces
Three tablespoons all-purpose flour
Two cups hot milk
1/4 teaspoon grated nutmeg
3/4 cup freshly grated cheese (Gruyere preferred) – divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
pinch of black pepper
Pinch of pepper medley
Preheat the oven to 375 degrees F.
Cook the cauliflower in a large pot of boiling salted water until tender. Strain with a colander and put to the side.
Melt two tablespoons butter in a medium saucepan using low heat so the butter doesn’t burn. Add the flour, stirring constantly for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for one minute, or until thickened. Off the heat, add one teaspoon of salt, the pepper/pepper medley, nutmeg, 1/2 cup of the cheese, and the Parmesan.
Pour one third of the sauce on the bottom of a 2 inch deep and approximately 12×12 inch baking dish. Put the cauliflower on top. Place the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and spread evenly over the top. Sprinkle with salt and pepper to taste. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.