3 slices white sandwich bread, torn into large pieces2 tablespoons grated Parmesan cheese3 tablespoons butter1/3 cup all-purpose flour2 cups milk1 head cauliflower (about 2 pounds), cored and cut into small floretsCoarse salt and ground pepper
4 ounces Gruyere cheese, grated (1 cup)
Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside. In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute, until slightly browned. Whisk in milk. Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.
Slightly borrowed from MarthaStewart.com
·
This recipe was most recently featured in
Boston Organics Newsletter No. 38 of 2011.