Cauliflower Gratin

• Cauliflower(1)
• Onion(1)
• Garlic(2 cloves)
• Butter(3 tbsp)
• All-Purpose Flour(2 tbsp)
• Milk(350 ml)
• Cream(150 ml)
• Gruyere(120 g)
• Parmesan(40 g)
• Nutmeg(½ tsp)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Breadcrumbs(40 g)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Heat the oven to 220°C. Cut the {Cauliflower} into small florets, thinly slice the {Onion}, finely chop the {Garlic}, grate the {Gruyère} and {Parmesan}, and roughly chop the {Fresh parsley} if using.

   ~12 min

2. 2

   Bring a large pan of salted water to a boil. Cook the {Cauliflower} for 5 minutes until just tender, then drain well and let the steam dry off for a minute.

   ~6 min

3. 3

   In the same pan, melt {Butter} over medium heat. Add the {Onion} and cook for 4 minutes until softened, then stir in the {Garlic} for 1 minute. Sprinkle in the {Flour} and cook, stirring, for 1 minute.

   ~6 min

4. 4

   Gradually whisk in the {Milk} and {Cream} until smooth. Simmer for 2 minutes until thickened, then stir in most of the {Gruyère}, half the {Parmesan}, the {Nutmeg}, remaining {Salt}, and the {Black pepper}. Fold in the drained {Cauliflower} until evenly coated.

   ~5 min

5. 5

   Tip the cauliflower mixture into a baking dish. Scatter over the {Breadcrumbs} and the remaining {Parmesan} and {Gruyère}. Bake until bubbling and golden on top.

   ~15 min

6. 6

   Let the gratin stand for 2 minutes, then serve with {Fresh parsley} scattered over the top if using.

   ~2 min