Cauliflower au Gratin

Cauliflower au Gratin

Courtesy of the Grana Padano Consortium

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A large head of cauliflower
3 tablespoons butter, plus a little more to butter the gratin dish
2 tablespoons flour
2 cups milk
Nutmeg
2 ¾ ounces Grana Padano, grated
A pinch of salt, pepper

1. Trim the cauliflower, removing the hard leaves, divide into florets and cook in salted water for 15 minutes.

2. Melt the butter completely over medium heat, then add the flour. Stir the roux over heat for two minutes, then pour in a small amount of milk. Mix carefully and add more milk when the mixture is smooth and even. Season to taste with salt and nutmeg. Cook over a low heat, continuing until the sauce coats a wooden spoon. Remove from the heat and add the grated Grana Padano.

3. Drain the cauliflower well, place in a buttered gratin dish and cover with the béchamel. Cook in a hot oven (350 degrees) for about 20 minutes.

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