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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This delicious recipe is courtesy of White House Chef Cristeta Comerford. It is well worth trying! Ingredients:
1 large head cauliflower (about 3 pounds) |
2 tbsp butter |
2 tbsp all-purpose flour |
1 1/4 cup milk |
salt & freshly-ground pepper |
2 cups shredded gruyere |
1/2 cup shredded parmesan |
1/4 teas grated nutmeg |
1/4 cup panko |
Directions:
1. Preheat the oven to 350 degrees. Spray a 1 quart cassarole with cooking spray.
2. Trim the cauliflower and cut into florets.
3. Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excess moisture.
4. Heat butter in a medium saucepan (2 quart) over medium heat. When butter is melted, whisk in the flour. Cook, stirring, for 2 minutes.
5. Add the milk, whisking constantly to make sure there are no lumps.
6. Cook another 3-4 minutes, allowing the sauce to thicken. Season with salt & pepper, to taste, add the nutmeg.
7. Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce over the cheese. Top with remaining cheese and bread crumbs (panko).
8. Bake, uncovered for 20 to 30 minutes until golden & bubbly.
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