Cauliflower Gratin
Ingredients:
1 large head cauliflower
For the Bechamel Sauce:
2 tablespoons unsalted butter
3 tablespoons flour
1 cup milk (preferably warm or hot)
1 cup heavy cream
1/2 cup Edam cheese (grated)
4 to 5 portions Laughing Cow Cheese
Salt (to taste)
Pepper (to taste, white or black)
Nutmeg (to taste, freshly grated)
For the Topping:
3 tablespoons unsalted butter (melted)
1/3 cup dry breadcrumbs
2 tablespoons parmesan cheese
2 tablespoons Edam cheese (grated)
Directions:
Cut the cauliflower into small florets, then wash and drain them. Boil or steam the cauliflower for 4 or 5 minutes, or until crisp-tender. Drain the parboiled cauliflower thoroughly in a colander, lightly patting dry with a towel if necessary.
In a medium saucepan, melt two tablespoons of butter over medium-low heat. Add the flour and use a whisk to combine well. Cook for a minute or two, whisking constantly until the mixture is bubbly and smooth.
Gradually add the milk, whisking constantly with each addition until the mixture is smooth and has no lumps. Whisk in the heavy cream. Increase the heat to medium and stirring or whisking constantly, bring the mixture to a slow boil. Cook for one or two minutes longer, until thick.
Remove the pan from the heat and add the cheeses, stirring or whisking until they have melted and are well incorporated. Add salt, pepper, and nutmeg to taste.
Pour some of the bechamel sauce into your baking dish–enough to generously cover the bottom–then add the cauliflower, arranging the top layer so that the florets are positioned right side up. Cover the cauliflower with the remaining bechamel.Make the topping by combining the melted butter with the breadcrumbs and cheeses. Distribute it over the cauliflower.
Preheat your oven to 375 F. Bake the gratin, uncovered, for 25 to 30 minutes, until the cauliflower is tender and the topping is golden brown. Allow to cool for 10 minutes before serving.