1 head cauliflower
1 head cauliflower
1/4 cup unsalted butter
1/4 cup all purpose flour
1 quart whole milk
2 cups grated Gruyère cheese
The cauliflower can be blanched and the cheese sauce can be made up to 1 day ahead, cooled, covered separately, and refrigerated. Rewarm the sauce, covered, over low heat, adding a bit more milk to adjust the consistency, as needed.
Bring a large pot of salted water to a boil over high heat.
While the water is heating up, break up the cauliflower into medium to small florets. Cook the cauliflower for 3 to 4 minutes, or until just barely tender but still has a bit of bite. Transfer the cauliflower to a bowl of ice water and cool completely. Remove the cauliflower from the ice water and allow to dry completely.
Preheat the oven to 400ºF.
Heat a medium heavy saucepan over medium heat. Add the butter and stir until melted. Whisk in the flour to blend well. Cook, whisking constantly, for about 5 minutes, making sure the mixture doesn’t take on any color. Slowly whisk in the milk and bring the mixture to a simmer. Simmer for about 10 minutes, or until the flour taste is gone, stirring often and making sure the sauce does not stick to the bottom of the pan.
Gradually add 1 1/2 cups of the cheese, whisking until melted and smooth. If the sauce thickens too much, thin it out with a little more milk. Season the sauce to taste with salt and pepper.
Place the cauliflower in an ovenproof dish and drizzle the sauce evenly over the cauliflower. Sprinkle the remaining cheese over the top of the cauliflower and bake for about 10 minutes, or until the top is light golden brown.
Let stand at room temperature for about 5 minutes before serving.