Cauliflower Gratin

Gentl & Hyers

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Serves 8| Hands-On Time: 20m | Total Time: 45m

4 tablespoons unsalted butter, plus more for the baking dish
2 small heads cauliflower (about 3 pounds total), cored and cut into small pieces
1/4 cup all-purpose flour
2 cups whole milk
6 ounces extra-sharp Cheddar, grated (1 1⁄2 cups)
1/8 teaspoon ground nutmeg
kosher salt and black pepper
1 cup panko bread crumbs
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons olive oil

Heat oven to 375° F. Butter a shallow 2-quart baking dish. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the cauliflower in the basket, cover, and steam until very tender, 12 to 15 minutes; drain well.
Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually whisk in the milk and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.
Whisk in the cheese, nutmeg, 1 ½ teaspoons salt, and ¼ teaspoon pepper and cook, whisking, until the cheese is melted, 1 to 2 minutes. Remove from heat and gently fold in the cauliflower; transfer to the baking dish.
In a bowl, toss together the bread crumbs, parsley, oil, and ¼ teaspoon each salt and pepper. Sprinkle over the cauliflower and bake until golden brown and bubbling, 15 to 20 minutes.

By Kate Merker and Sara Quessenberry, November 2010