Cauliflower au Gratin

Ingredients

• 1 large head cauliflower (8-10 cups florets)
• 4 tablespoons butter (salted or unsalted)
• 1 medium onion chopped
• 2 cloves garlic minced
• 1/4 cup all purpose flour
• 2 cups whole or 2% milk
• 1 1/2 cup grated gruyere cheese
• 1/2 cup grated Parmesan cheese
• kosher salt (to taste)
• freshly ground black pepper (to taste)

Instructions

1. 1

   Add a large steamer basket to a large pot. Fill the pot with enough water to reach just below the bottom of the steamer basket. Add the cauliflower florets to the basket and bring the water to a boil. Cover the pot and steam for 5-6 minutes or until just starting to get tender. Do not overcook.

2. 2

   Remove the cauliflower to a colander and drain. Once drained move the cauliflower to paper towels to soak up any excess moisture.

3. 3

   Preheat to oven to 350 degrees. Grease a 2 quart casserole dish.

4. 4

   Meanwhile melt the butter in a large skillet over medium-low heat. Add the onion and cook until tender. Reduce the heat to low and add the garlic cooking for 1 minute while stirring. Stir in the flour and continue cooking over low heat for 2 minutes.

5. 5

   Slowly whisk in the milk and cook over low heat until simmering and thickened. Remove the sauce from the heat and stir in both cheeses (reserve 1/2 cup gruyere), a small handful at a time, until melted. Season with kosher salt and freshly ground black pepper to taste.

6. 6

   Spread a little cheese sauce into the bottom of the prepared casserole dish. Add the cooked cauliflower to the casserole dish. Pour the cheese sauce over the cauliflower. Top with the reserved gruyere cheese.

7. 7

   Bake for 20-25 minutes or until casserole is lightly browned. Turn on the broiler for the last 1-2 minutes of baking.