CAULIFLOWER AU GRATIN

CAULIFLOWER AU GRATIN

1 large or 2 small to medium heads of cauliflower 

2 Tbsp. butter

2 Tbsp flour

1 pinch each thyme, nutmeg, salt and cayenne pepper

1 bay leaf

21/2 cups of milk

4 Tbsp. grated Parmesan cheese

1 cup grated Gruyere cheese

1/2 cup bread crumbs 

Prepare bechamel by melting the butter in a saucepan and adding the flour off the heat and stirring until butter absorbs flour.  Add a pinch of thyme. nutmeg and cayenne pepper to taste.  Return to heat and add Milk and bay leaf.  Stir over medium heat until the sauce boils.  Reduce heat and allow sauce to simmer for 45 minutes, or until it is reduced by about one-half.  Remove bay leaf and strain through a fine-mesh strainer.  Prepare the cauliflower by cutting into flowerettes and boiling in salted water for 8-9 minutes.  Drain in a colander and rinse under cold, running water.  Place the finished bechamel sauce, the cooked cauliflower and the cheeses in a bowl and mix thoroughly.  Place the mixture in a buttered casserole, sprinkle the top with breadcrumbs. Dot with butter and bake at 375° for 45 minutes.  Serves 6.