Cauliflower Gratin

Easy peasy shouldn't make anyone queasy.

Delightful with a salad as a complete meal.

Ingredients

1 large cauliflower (cut into florets; read below)

1.5 cups béchamel sauce

1 cup grated gruyère
1 cup grated parmigiano-reggiano

nutmeg
sea salt
black pepper

breadcrumbs


Recipe

Blanch the cauliflower florets really quickly in hot salted water for no more than 3 mins, and immediately dunk in cold water to cool off. Let it drain.

Take some of the stalks of the cauliflower and put them in your food processor to get a crumbly mixture. (Alternately, just grate them with a box grater.)

Meanwhile, prepare the béchamel sauce.

Mix the cauliflower florets, cauliflower crumbs, the sauce, the cheeses, salt, pepper and nutmeg in an ovenproof dish. Top with the breadcrumbs.

Bake uncovered in a 375°F oven for roughly 20-25 mins until the top browns nicely. (The time will vary depending on the shape of your dish, and the consistency of your sauce.)