Here's What You'll Need
1
cauliflower, butter, shallots, garlic, flour, milk, gruyere, parmigiano reggiano, rosemary, salt, pepper, nutmeg, olive oil, breadcrumbs, parsley
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2
Place ¾" – 1" of water in a saucepan with a steamer basket. Bring to a boil. Place cauliflower in the basket, reduce heat, cover and cook for 5-7 minutes. Drain and set aside.
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3
Melt butter over medium heat, then add 2 diced shallots. Cook 3 minutes, stirring occasionally. Add chopped garlic and cook 1 minute more.
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4
Add flour, then cook for 1-2 minutes, stirring constantly. Slowly pour in hot whole milk, whisking entire time. Continue until there are no lumps of flour and the sauce is smooth.
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5
Add Gruyere cheese, Parmesan, salt, pepper, and nutmeg. Whisk until the cheese has completely melted and the sauce is extremely smooth.
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6
Place the steamed cauliflower into the prepared casserole dish, then pour the thickened sauce on top. Toss to thoroughly coat the florets with the cheese sauce.
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7
In a small bowl, combine Gruyere, Parmigiano Reggiano, and breadcrumbs. Mix well, then sprinkle on top of the assembled gratin. Drizzle with olive oil.
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8
Cook for 30 minutes, or until browned and bubbly on top. Sprinkle with chopped parsley, then serve immediately.
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