Gratin de Chou Fleur (Cauliflower)

From: Grandma ;-) w/ minor tweaks

INGREDIENTS

1 head cauliflower, cut into large florets
4 tablespoons (1/2 stick) of butter
3 tablespoons flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1/2 cup grated Parmesan
salt

DIRECTIONS

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, pepper and  nutmeg. (Sauce Béchamel)

Place the drained cauliflower on a deep baking dish and then spread the sauce evenly on top. Sprinkle the Gruyere on top. Add salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.