Start by steaming a couple heads of cauliflower...
And whisk up a roux of butter and flour...
Stir in some milk, let it thicken...
Then whisk in some really yummy sharp cheddar.
Let your cheese melt, then season the sauce, and stir together with the cauliflower.
Next just put together an easy crumbly topping. Breadcrumbs, parsley, olive oil. Yum!
1/4 cup all-purpose flour
2 cups whole milk
6 ounces extra-sharp Cheddar, grated (1 1⁄2 cups)
1/8 teaspoon ground nutmeg
kosher salt and black pepper
1 cup panko bread crumbs
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons olive oil
Heat oven to 375° F. Butter a shallow 2-quart baking dish. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the cauliflower in the basket, cover, and steam until very tender, 12 to 15 minutes; drain well.
Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually whisk in the milk and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.
Whisk in the cheese, nutmeg, 1 ½ teaspoons salt, and ¼ teaspoon pepper and cook, whisking, until the cheese is melted, 1 to 2 minutes. Remove from heat and gently fold in the cauliflower; transfer to the baking dish.
In a bowl, toss together the bread crumbs, parsley, oil, and ¼ teaspoon each salt and pepper. Sprinkle over the cauliflower and bake until golden brown and bubbling, 15 to 20 minutes.
The gratin can be prepared (but not baked) up to 1 day in advance; refrigerate covered. Add 5 to 10 minutes to baking time.