A delightful take on the classic cauliflower gratin, enhanced with a touch of Parmesan and a crispy breadcrumb topping.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect golden crust.
Trim the cauliflower by removing the leaves and cutting the florets into bite-sized pieces.
Cutting the florets evenly helps them cook uniformly.
Boil the cauliflower florets in salted water for about 5 minutes until slightly tender. Drain and set aside.
Don't overcook the cauliflower; it will continue cooking in the oven.
In a saucepan, melt the butter over medium heat, then whisk in the flour to form a roux. Cook for 2 minutes.
Stir constantly to avoid lumps and ensure a smooth base.
Gradually add the milk to the roux, whisking continuously. Cook until the sauce thickens, then season with salt, pepper, and nutmeg.
Adding the milk slowly prevents clumping and ensures a creamy sauce.
Stir in the Gruyere and Parmesan cheeses until melted and smooth.
Mixing the cheeses off the heat prevents them from becoming stringy.
Place the cauliflower in a gratin dish, pour the cheese sauce over, and sprinkle with breadcrumbs.
Ensure the sauce covers all the cauliflower for even flavor.
Bake in the oven for 25 minutes or until the top is golden and bubbly.
For an extra crispy top, broil for the last 2 minutes.
Let the gratin cool slightly before serving. Enjoy!
Allowing it to cool slightly makes it easier to serve.
