Cauliflower Au Gratin

Submitted by: Erika Cunha (www.thesweetlifedenver.com)

Ingredients:

1 lg. Head of Cauliflower

1/4 t. salt

2 c. milk

4T. butter

1/2 c. cream

1/3 c. flour

Salt & White Pepper

Pinch of two of nutmeg

3/4 c. grated Gruyere

Trimming and Cooking Cauliflower: Turn CF upside down and cut around central stem. Remove all leaves- careful not to seperate florets. Place core side down in a heavy pot with a tight lid, add 1 in. of water. Cover and bring to a rapid boil. Cook for 8 mins. until tender. Let cool in buttered gratin dish, slice off florets and arrange rounde side up dice up stem and scatter over florets. Reserve H20 for sauce.

For sauce: Pour milk, 1/2 c. cooking liquid and cream into pan, heat slowly (DON'T BOIL). Melt butter in another saucepan, whisk in flour and make a loose paste. Cook roux for 2 min. (until light beige) Remove from heat- stir in remaining cooking liquid. Return to boil and add spices. Simmer 2-3 mins. Sprinkle salt, 1/8 t. pepper and 1/4 c. cheese on florets. Ladle on sauce and top with remaining cheese. Bake at 400 for 25 mins.