Instructions

1. Preheat the oven to 375°F (190°C).
2. Steam the cauliflower florets in a steamer or a large pot with a little water until they are tender, about 5-7 minutes. Drain well and set aside.
3. In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour, whisking it into the butter until a smooth paste forms. Cook for 1-2 minutes, stirring constantly to prevent it from browning.
4. Gradually pour in the milk while whisking continuously. Continue to cook the mixture, stirring often, for about 5 minutes until it thickens into a béchamel sauce.
5. Remove the saucepan from the heat. Stir in the grated Gruyere cheese until it’s fully melted into the sauce. Season the sauce with salt, pepper, and nutmeg.
6. Place the steamed cauliflower in a lightly greased baking dish. Pour the béchamel cheese sauce over the cauliflower, ensuring all the florets are evenly coated.
7. Evenly sprinkle the grated Parmesan cheese over the top.
8. Bake in the preheated oven for 25-30 minutes, or until the gratin is golden, bubbly, and the cheese on top has formed a delicious crust.
9. Remove the gratin from the oven and let it rest for a few minutes before serving. Enjoy this classic French dish hot.