Cauliflower Gratin

Looking at this picture, I'm not sure if you can even tell what it is. But it's an extremely delicious cauliflower gratin, with a very yummy cream sauce. Growing up my mom often made Alfredo sauce, which I loved, but I'd also like having Alfredo sauce when we went out to eat. The sauce in restaurants was usually different from what my mom made (both were good, usually my mom's was better) and I never realized until I made this what made it distinctly different - the nutmeg. Yes this may be so very obvious to many of you. And yes I have seen nutmeg listed in Alfredo sauce recipes but I had no idea that it contributed that certain flavour. So in conclusion, I am in love with the sauce on the cauliflower, and I've also used it on pasta.

If this sounds good, you might also like:
Audrey's Deluxe Mac & Cheese
Caribbean Roasted Vegetables
Squash and Aged White Cheddar Tart with Sage and Roasted Garlic Custard
Caramelized Onion, Sage and Cheddar Muffins

Cauliflower Gratin
Adapted from Ina Garten, found on Smitten Kitchen

My only adaptation was to use aged white Cheddar instead of Gruyere. I'd also use more bread crumbs next time (as suggested on Smitten Kitchen). Also, make sure you drain the steamed cauliflower very well otherwise it will water down your sauce.

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated aged white Cheddar, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees F.

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 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.