1 head cauliflower, broken into florets
3 Tablespoons butter
4 Tablespoons all-purpose flour
1-1/2 cups milk
8 ounces grated Gruyère cheese (NO SUBSTITUTES - Get Cave-Aged
Gruyère)
2 or more bread slices – make soft crumbs in food processor
salt & pepper
Preheat oven to 350°F. Spray a gratin or shallow baking dish with
Pam.
1. Bring a large saucepan of salted water
to a boil and add the cauliflower florets. Cook for about 7
minutes or until just tender.
2. Melt the butter in a small sauce pan.
Add the flour and cook, stirring occasionally.
3. Pour in half of the milk and stir until
smooth. Stir in the remaining milk.
4. Add salt and pepper to the milk. Simmer
5 minutes, stirring.
5. Remove pan from heat and stir in half
of the cheese. Stir until the cheese is melted.
6. Pour the cheese sauce over the cauliflower. Sprinkle the top
with the remaining cheese. Sprinkle buttered crumbs over the top.
Bake for 20 minutes, until bubbly and browned.
