Cauliflower "Dressed Up"

Cauliflower "Dressed Up"
(submitted by Kathleen Biggins; adapted from The Barefoot Contessa Paris Cookbook)

serves 8-10

1 large head cauliflower (3 lbs), cut into florets
kosher salt
4 tbs unsalted butter
3 tbs all-purpose flour
2 cups hot milk
1/2 tsp ground black pepper
1/4 tsp freshly grated nutmeg
3/4 cup grated gruyere cheese
1/2 cup parmesan cheese
1/4 cup bread crumbs (optional)

Preheat oven to 375 degrees

Boil cauliflower florets in salted water until tender, about 5 minutes. Drain.

Melt 2 tbs of the butter over low heat. Add the flour, stirring constantly, then pour in the hot milk and stir until it boils. Whisk vigorously until it thickens (about 1-2 minutes). Add 1 tsp salt, pepper, nutmeg, the parmesan cheese and most of the gruyere (save a handful for topping off the dish). Pour half of hte sauce into a 3 quart baking dish, add the drained cauliflower florets and cover with the remaining sauce. Sprinkle the reserved gruyere on top and add the remaining 2 tbs of melted butter. Bake 25-3- minutes or until browned on top. For a thicker crust, mix the breadcrumbs in with the remaining melted butter and gruyere for the topping.

(I've also folded in sauteed proscuitto on top of the cauliflower before the second topping of sauce)