- 1 (3-pound) head cauliflower, cut into large florets
- Kosher salt
- 2 shallot minced (2-3 TB)
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups hot milk or ½ and 1/2
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 1 cup freshly grated Gruyere, divided
- 1/2 cup freshly grated Parmesan
- 1/2 cup panko bread crumbs
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 4 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add shallots and sauté until translucent. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
In an 8 by 11 by 2-inch baking dish, place the drained cauliflower on top and then pour the sauce evenly on top.
Sprinkle remaining 1/2 cup of Gruyere on top.
Melt the remaining 2 tablespoons of butter and add the panko bread crubs and distribute so the breadcrumbs are evenly moistened. . Sprinkle with salt and pepper.
Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.