Ingredients:
- 1 cauliflower head
- 2 tbsps. Dona Elena Extra Virgin Olive Oil
- 3 tbsps. unsalted butter
- 3 tbsps. all-purpose flour
- 2 cups hot milk
- 1⁄2 tsp. ground black pepper
- 1⁄4 tsp. nutmeg
- 3⁄4 cup gruyere cheese
- 1⁄2 cup parmesan cheese
- 1⁄4 cup bread crumbs
- 1 tsp. salt (to taste)
Procedure:
- Preheat the oven to 180 C.
- Cook the cauliflower head in a large pot of boiling salted water for 5 to 6 mins. until tender but still firm then drain.
- Meanwhile, melt 3 tbsps. of butter in a medium saucepan over low heat. Add the flour, while stirring constantly with a wooden spoon for 2 mins.
- Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
- While the butter-flour mixture is boiling, whisk constantly for 1 minute or until thickened.
- Off the heat, add 1 tsp. of salt, pepper, nutmeg, 1/2 cup of the Gruyere cheese, and parmesan cheese.
- Pour 1/3 of the sauce on the bottom of round casserole.
- Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
- Combine the bread crumbs with the remaining 1/4 cup of Gruyere cheese and sprinkle on top. Sprinkle with salt and pepper.
- Bake for 25 to 30 mins., until the top is browned.
- Drizzle with Doña Elena Extra Virgin Olive Oil on top before serving.
- Serve hot or at room temperature.