Prep time: 15 minutes
Cook time: 25 minutes
Serves 6
Ingredients:
- 1 large head of cauliflower
- 2 Tb. butter
- 2 cloves garlic, minced
- 2 Tb. all-purpose flour
- 1 ½ cups whole milk
- 2 cups Gruyere, shredded
- ½ cup Parmesan, grated
- 2 tsp. thyme, chopped
- Kosher salt
- Ground black pepper
- Parsley, chopped
Directions:
-
Preheat the oven to 375° and butter a medium casserole dish.
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In a large pot of boiling salted water, cook cauliflower for 3 minutes. Use a slotted spoon to transfer cooked cauliflower to a bowl of ice water to drain.
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Lay cauliflower out on a baking sheet lined with paper towels to let dry completely.
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In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute.
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Add milk in slowly and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.
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Turn off heat and add 1 cup of Gruyere, Parmesan and thyme. Stir until the cheese has melted, then season with salt and pepper.
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Add half of the cauliflower to the prepared pan. Pour in half of the cream mixture. Repeat with remaining cauliflower and cream, then top with remaining Gruyere.
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Bake until bubbly and golden on top, about 25 minutes.
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Garnish with parsley.
