Are you already collecting recipies for your Thanksgiving feast? It’s not to early to give you an idea is it? No? Good.
Ok, so you know that yummy potato gratin stuff? Well, this is like that, only with cauliflower. And less carbs. And more cheese.
Remove the green and chop into florets.
Boil for 5-6 minutes, then drain.
Meanwhile, preheat the oven to 375° and start on the sauce. In a small sauce pot, melt the 1 1/2 T of butter over low heat, then add the flour, stirring constantly for 2 minutes. Pour the hot milk into the mixture and stir until it comes to a boil. Boil for about a minute, constantly whisking, until it thickens up a little. Take the sauce off the heat and add the salt, pepper, nutmeg, cup of Gruyere, and Parmesan cheese.
Pour half of the sauce into a 9X13 baking dish, pour in the drained cauliflower, then add the remaining sauce. Sprinkle the remaining 1/2 C of Gruyere and the panko on top. Drizzle the remaining butter on top.
Bake for 25-30 minutes. Then, broil on low for 5 minutes.