Level: easy
Total: 50 minutes
Preparation: 20 minutes
Cooking: 30 minutes
Yield: 4-6 servings
* Ingredients :
° 1 large head of cauliflower
° 2 tbsp. Butter, plus more for bowl
° 2 cloves minced garlic
° 2 tbsp. All-purpose flour
° 1 1/2 c. pure milk
° 2 c. Gruyère shred, divided
° 1/2 c Fresh grated-Parmesan-cheese
° 2 tsp Fresh minced thyme
° kosher salt
° Freshly ground black pepper
° Fresh chop parsley about garniish
* Methods :
Preheaat oven 375°C & greased medium sized casserole plate with butter. In a large saucepan of boiling salted water, cook cauliflower for 3 minutes. Use a perforated spoon to transfer it to a bowl of ice water to cool. Drain, then place the cauliflower on a baking sheet lined with paper towels until completely dry.
In skillet on medium heat, dissolve butter. Adding garlic & cooking to fragrant, for 1 min . Beat in flour also cook to the flour is golden & begins to boil, other minute. adding milk & stirring to mix thickens. Boil to slightly thickened, for 1 min .
Turning off heat & adding 1 c Gruyere, Parmesan-cheese, & thyme. Stirring to cheese melts, & season with salt & pepper.
Add about half of the cauliflower to the prepared skillet, then pour over half of the cream mixture. Repeat process with remaining cauliflower and cream, then add remaining cup of Gruyère.
Baking to bubbling & golden on top, for 26 min .
decorate with parsley & serving hot.
Enjoy!
