Cauliflower Gratin

Ingredients

• 1 tablespoon TAO Extra Virgin Olive Oil

• 1/2 cup water

• 1 teaspoon Kosher salt

• 2 large cauliflower heads, trimmed and cut into florets

• 4 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 2 cups milk

• 1 cup grated aged cheddar cheese

• 1/2 cup crumbled blue cheese

• 1/2 teaspoon ground white pepper

• 1/4 teaspoon ground nutmeg

• 1/2 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

Directions

1. Preheat the oven to 375°F.

2. In a large pot, bring the water, olive oil, and Kosher salt to a boil. Add the cauliflower florets and cook until they are tender but still firm, about 5-7 minutes. Drain and set aside.

3. In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth and cook for 2-3 minutes, stirring constantly.

4. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Cook until the sauce thickens, about 5-7 minutes.

5. Add the grated cheddar cheese and crumbled blue cheese to the sauce and stir until melted and well combined.

6. Add the ground white pepper and ground nutmeg to the sauce and stir to combine.

7. Grease a 9x13-inch baking dish with butter. Spread the cauliflower florets evenly in the dish.

8. Pour the cheese sauce over the cauliflower in the baking dish.

9. In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture over the top of the cheese sauce.

10. Bake the cauliflower gratin for 25-30 minutes, or until the top is golden brown and crispy.

11. Let the cauliflower gratin cool for a few minutes before serving.