jmcquown wrote:
> This will be a side dish to go along with the duck on Thanksgiving.
>
> Cauliflower au Gratin
>
> 1 medium sized head of cauliflower
> 2 Tbs. butter
> 2 Tbs. flour
> 1 c. milk
> 8 oz. gruyere cheese, shredded
> a pinch or two of ground nutmeg
> 1/4 c. breadcrumbs lightly tossed with melted butter
> pepper
>
> Cut the cauliflower into florets and steam over salted water until fork
> tender. Place in a buttered baking dish and set aside.
>
> Prepare a basic bechamel by whisking together melted butter with flour
> then stirring in milk until the sauce is thickened and smooth. Remove
> the sauce from the heat. Add the nutmeg and pepper and gradually stir
> in about half of the cheese until it's melted.
>
> Pour the cheese sauce over the cauliflower in the baking dish. Combine
> buttered breadcrumbs with the remaining cheese and sprinkle it over the
> top. Bake at 350F for 20-25 minutes until golden brown.
>
> Jill

Yes, I love this stuff and had it many years on Thanksgiving. Sometimes
the English cook who was preparing it would do the entire head whole,
and sometimes it was also served with broccoli. It was always a favorite
of mine at Thanksgiving.