Cauliflower Gratin

Florets from 1 head of cauliflower

4 T. butter, divided

3 T. flour

2 c. whole milk

salt and pepper to taste

pinch of freshly grated nutmeg

2 T. dried bread crumbs

2 T. shredded Swiss Cheese


Bring a pot of salted water to a boil and add the cauliflower florets.  Cook for 8-10 minutes. Drain and rinse with cold water to stop cooking.


Melt 2 T. of butter in skillet over med high heat.  Stir in the flour and cook until slightly nutty smelling.  Whisk in the milk.  Cook and stir for a minute or two until thickened.  Season with salt, pepper and nutmeg.


Butter the inside of an 8x8" baking pan.  Pour 1/3 of the milk mixture into the bottom of the prepared pan.  Add the cauliflower and pour the remaining sauce over the top.  


Combine the bread crumbs and cheese.  Sprinkle over the top of the casserole. Melt the remaining 2 T. of butter and drizzle over the top. 


Bake in a preheated 375* oven for 25-30 minutes until hot and bubbly and the top is golden brown.