13 pound head of cauliflowerabout 6-8 cups, chopped
1teaspoonsalt to season water
½teaspoonground black pepper
1cupfreshly grated Gruyere cheese
½cupfreshly grated Parmesan cheese
¼cupItalian seasoned bread crumbs
Optional: Chopped fresh parsley for garnish
Preheat the oven to 375 degrees and prepare a 9x13 baking dish with cooking spray. Set aside.
Bring a large pot of water to a boil and add 1 teaspoon of salt to season.
Chop the cauliflower into bite sized pieces and boil in prepared water for 5-10 minutes or until fork tender. Drain thoroughly and set aside.
In a medium sized saucepan, melt the butter over medium heat.
Add flour, salt, pepper and nutmeg and whisk together, cooking for one minute.
Slowly pour in milk, ½ cup at a time, whisking constantly until the flour is fully dissolved. Allow the mixture to steam and simmer before adding each additional ½ cup of milk. Repeat this process until all 2 cups of milk are added, whisking constantly.
Remove from heat and add in the Gruyere and Parmesan cheese, stirring constantly until smooth.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish.
Place the cauliflower in the baking dish and top with the remaining cheese sauce.
Top with the bread crumbs.
Bake for 25-30 minutes or until golden brown.
Garnish with fresh parsley and serve.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat the leftovers in a 350 degrees F oven until warm. If microwaving, do so gently as the sauce may break.
Make sure to drain the cauliflower really well; excess water can make the sauce thin.
Be very careful not to overcook the cauliflower. You want it to be tender but still have a bite to it. It will continue to cook a bit more in the oven.