Ingredients:
1-3 lb. head of cauliflower, cut into florets
4 Tbsp. Tuscan Olive Oil or Cilantro and Red Onion (or try House Blend Olive Oil)
3 Tbsp. all-purpose flour
2 c. hot milk
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg, scant
3/4 c. freshly grated Gruyere, divided
1/2 c. freshly grated Parmesan
1/2 c. fresh bread crumbs
1-3 lb. head of cauliflower, cut into florets
4 Tbsp. Tuscan Olive Oil or Cilantro and Red Onion (or try House Blend Olive Oil)
3 Tbsp. all-purpose flour
2 c. hot milk
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg, scant
3/4 c. freshly grated Gruyere, divided
1/2 c. freshly grated Parmesan
1/2 c. fresh bread crumbs
Instructions:
Preheat oven to 375 degrees. Separate the cauliflower into florets and place in an 8 x 11 inch baking dish. Heat 2 tablespoons of the olive oil in a medium saucepan over med/low heat. Add the flour, stirring constantly for 2 minutes. Pour the hot milk into the flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute or until thickened. Turn off heat, add salt, pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour the sauce evenly over the cauliflower. Prepare fresh bread crumbs by pulsing in a food processor. Combine the remaining Gruyere with the fresh bread crumbs and sprinkle on top of the cauliflower. Drizzle with the remaining 2 tablespoons olive oil. Bake for 35 - 40 minutes.
