Keywords: veggies and sides
Ingredients (serves 6)
- 1 head cauliflower, cut into small florets
- 3 tblsp butter
- 3 tblsp all-purpose flour
- 1 1/2 cup milk
- 1 clove garlic
- 1 bay leaf
- 1/4 tsp ground nutmeg
- 1 cup gruyére cheese, grated
- 1/4 cup bread crumbs
- 2 tblsp Parmesan cheese, grated
- salt and pepper, to taste
Cook or steam cauliflower until crisp tender.
In a saucepan, make a roux with butter and flour. Cook on low for about 1 minute to cook out the flour.
Add milk, garlic clove and bay leaf. Bring slowly to a boil over med-low heat, stirring constantly until thickened. Let mixture stand on very low heat for 10 minutes, stirring occasionally to let the garlic and bay infuse into the sauce.
After 10 minutes, remove the garlic and bay leaf. Salt and pepper to taste. Add gruyere cheese and stir until melted.
Add cooked cauliflower and gently stir to combine. Turn into a baking dish. Top with bread crumbs and parmesan cheese.
Bake at 400°F for 10 minutes or until top is slightly browned and dish is bubbly.
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