1 cauliflower, cut into bite-sized pieces
4 T unsalted butter
3 T flour
2 C hot milk
3/4 C gruyere cheese, grated
1/2 C parmesan cheese, grated
1/4 C panko bread crumbs
1/2 t pepper
1/4 t nutmeg
Preheat oven to 375° F. In a large pot, boil the cauliflower in salted water until tender but still firm. Drain.
Melt 2 tablespoons of butter in a medium pan over low heat. Add the flour, stirring constantly for about 2 minutes. Pour the hot milk into the pan and bring to a boil. Whisk milk mixture constantly until thickened, about 1 minute. Remove from heat and add 1 t salt, pepper, nutmeg, 1/2 cup of the gruyere and all the parmesan.
In an 8″x11″ casserole, pour one third of the sauce on the bottom. Cover with cauliflower, and top with remaining sauce. Combine panko with remaining gruyere and use to top casserole. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake uncovered for 25 to 30 minutes, until the top is browned.