| (CLICK TO BUY)
1 large head cauliflower
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups cold milk
1 cup grated sharp white cheddar cheese, preferably Vermont cheddar
Fine sea salt and freshly ground white pepper
|Bring a large pot of salted water to a boil. Meanwhile, remove the green leaves and core from the cauliflower.
Seperate the cauliflower into florets. Blanch the cauliflower until crisp-tender, 3 to 4 minutes.
Plunge into an ice bath to stop the cooking. Drain thoroughly. Set aside.|
|Preheat the oven to 375°F|
|Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring frequently,
until the flour is nicely toasted and bubbling, about 3 minutes. Slowly add the cold milk, whisking to
incorporate. Lower the heat and gradually add the cheese, stirring until melted and combined.
Grate nutmeg into sauce and stir to combine. Season to taste with salt and pepper.|
|Add the cauliflower to the sauce, then spread in a gratin dish large enough to
accommodate all the florets in a single layer.
(The gratin can be assembled ahead of time and refrigerated until ready to bake;
remove from the refrigerator while you preheat the oven.)
|Place gratin dish on a baking sheet to catch any spills.
Bake for 20 minutes, or until the gratin is bubbling and nicely browned on top.|