Ingredients
- 1/2 stick of unsalted Grassland Butter divided
- 1 head of cauliflower cut into florets
- 3 tablespoons of all-purpose flour
- 2 cups of hot milk
- 1/4 cup of fresh bread crumbs
- 1 cup grated Gruyere or grated Parmesan
- 1/2 teaspoon of Kosher salt
- 1/2 teaspoon freshly ground black Pepper
For Topping:
- 1/2 cup of bread crumbs
- 1 Tablespoon butter melted
Instructions
- Preheat oven to 375 degrees.
- Cook the cauliflower florets in a large pot of boiling water for 5-6 minutes until tender but still firm. Drain and set aside.
- Melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour, stirring constantly for 2 minutes.
- Add hot milk into the butter-flour mixture and whisk constantly, for one minute, or until thick.
- Add 1 teaspoon of salt, pepper, and 1/2 cup of the Gruyere to the mixture.
- Pour ⅓ of the sauce on the bottom of an 8 x 12 casserole dish. Place the drained cauliflower on top and spread remaining sauce on top.
- For the topping, combine bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining butter and drizzle over top.
- Sprinkle with salt and pepper and bake for 30 minutes or until top is browned.