Cauliflower Gratin

1 head of cauliflower, cut into large florets

Kosher salt

4 tablespoons unsalted butter, divided

3 tablespoons flour

2 cups hot milk

Salt and pepper to taste

1/4 teaspoon nutmeg

3/4 cup grated Gruyere cheese, divided

1/2 cup grated Parmesan cheese

1/4 cup fresh bread crumbs

3 to 4 slices of bacon, cooked crisp and crumbled

Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add salt and pepper to taste, the nutmeg, 1/2 cup of the Gruyere cheese and the Parmesan cheese.

Pour one third of the sauce on the bottom of an 8x11x2-inch baking dish. Place the drained cauliflower on top and sprinkle the bacon pieces over it. Spread the rest of the sauce evenly on top. Combine the breadcrumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Bake for 25 to 30 minutes, until the top is browned.