Ingredients
1 large head cauliflower ( 3 lb ) , cored and cut into florets
½ stick unsalted butter, divided, more for pan
2 cups hot milk
2 tablespoons all-purpose flour
Salt & pepper
⅛ teaspoon ground nutmeg
¾ cup grated gruyere cheese
1/2 cup parmesan, finely grated, divided
¾ cup panko Japanese breadcrumbs
2 teaspoons fresh thyme leaves
Recipe
Preheat oven to 375º.
Melt 2 Tbsp. butter in a medium skillet over medium heat. Add panko and cook until crumbs are golden brown, keep a watchful eye as they burn quickly. Transfer the panko to a small bowl and toss ¼ cup parmesan, and ¼ cup of gruyere cheese, thyme leaves, and season with salt & pepper. Set aside.
While you prepare the cauliflower, bring a large pot of salted water to boil. Cook the cauliflower until tender, but still firm, about 6-7 minutes. Drain the cauliflower, and set aside.
In a medium saucepan over low heat, melt the rest of the 2 tablespoons of butter. Stir in the flour and cook until the paste cooks and bubbles a bit, don't let it brown. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook for 2 to 3 minutes more.
Off the heat, add nutmeg, and the remaining of gruyere and parmesan cheese.
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. Pour the rest of the sauce over the cauliflower. Sprinkle the herbed panko bread crumbs and cheese over the top.
Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.