Ingredients

-- Bechamel --
1/4 cup (1/2 stick) Unsalted butter
1/4 cup Unbleached all-purpose flour
2 cups Milk or half-and-half
1/4 teaspoon Salt; (for scalded milk)
1 Small bay leaf; broken in two or 1/2 tsp thyme
Salt and fresh ground white pepper
1 pinch Nutmeg,; freshly ground
-- Gratin --
2 tablespoons Salt; (for pre-cooking cauliflower)
1 teaspoon White wine vinegar; (for pre-cooking cauliflower)
1 Head cauliflower; (about 1 1/2 pounds)
1 cup Swiss Gruyere cheese,; (about 3 oz) finely grated
Salt and fresh ground white pepper
-- Basil Crumb Topping --
1/2 cup Parmesan cheese, or addition Gruyere,; (about 1 oz) finely grated
1/2 cup Panko (Japanese bread crumbs) or dried bread crumb
1 tablespoon Fresh basil or flat-leaf (Italian) parsley,; chopped
2 tablespoons Olive oil

Description

View Full Recipe