Cauliflower gratin

Roast, toased in oil and salt for 20min in 450F/232C oven turning once.

OR Steam for 6 minutes, then shock:

1.5 kg 1

head cauliflower, cut into 3 cm chunks

Cook roux for 2-3 minutes

3 TBL {23 g}

flour

3 TBL {43 g}

butter

Slowly whisk in and stir until thickened

340 ml {351 g}

milk, heated

Take off heat, mix in

250 - 300 g

Gruyere,grated

To taste

Pepper, salt

1/4 tsp {0.6 g}

nutmeg or more to taste

Layer 1/3 bechamel Add cauliflower Cover with remaining bechamel

Sprinkle top with

75 - 150 g

Gruyere, grated

1 cup 0 g

Panko crumbs tossed in melted butter

Bake 25 minutes @ 375F/190C or until nicely browned on top.