Cauliflower gratin

Ingredients:

• 1 head cauliflower, divided into florets (1.4 kg)
• Salt
• 4 tbsp (55 g) butter, in portions
• 3 tbsp. flour
• 2 cups of hot milk
• 1/2 tsp freshly ground black pepper
• 1/4 tsp. grated nutmeg
• 3/4 cup grated Gruyere cheese, divided
• 1/2 tbsp. grated parmesan cheese
• 1/4 cup fresh bread crumbs

Preparation:

1. Preheat oven to 190°C.
2. In a large saucepan of boiling salted water, cook the cauliflower florets for 5-6 minutes, until tender but still firm to the touch. Drain.
3. Meanwhile, melt 2 tablespoons (30 grams) of 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 this mixture and stir until it begins to boil. Cook, whisking constantly, for 1 minute, until the mixture thickens. Turn off the heat, add 1 teaspoon of salt, pepper, nutmeg, 1/2 cup of Gruyere cheese, and Parmesan.
   
   Pour 1/3 of the sauce into the bottom of a 20x28x5 cm baking dish. Place the strained cauliflower on top, and pour the remaining sauce evenly over the cauliflower.
4. Mix the breadcrumbs with the remaining 1/4 cup Gruyere cheese and sprinkle the mixture over the top of the casserole. Melt the remaining 2 tablespoons (30 g) butter and drizzle it over the gratin. Season with salt and pepper. Bake for 25-30 minutes, until golden brown. Serve hot or at room temperature.
   
   Recipe cabbage gratin with a crispy crust in a frying pan.