Ingredients:
1 head cauliflower
2 teaspoons salt, divided
2 Cups milk
4 Tablespoons butter, divided
1/8 Cup flour
1/2 teaspoon ground black pepper
1/2 teaspoon grated nutmeg
3/4 Cup grated Gruyère cheese, divided
1/2 Cup grated Parmesan cheese
2 green onion tops, thinly sliced
1/4 Cup fresh bread crumbs
Directions:
Cut cauliflower florets off stalk and preheat oven to 375 degrees. Bring a large pot of water to boil, add 1 teaspoon of salt and cook cauliflower for 5-6 minutes, until tender but still firm. Drain and rinse florets with cool water in a colander. Heat milk slowly in a small saucepan, being careful not to scald. Melt 2 Tablespoons of butter in a separate saucepan over low heat. Add flour to butter and whisk until flour is incorporated. Add the hot milk into the butter mixture and stir as it comes to a boil. Whisk or stir until the mixture thickens slightly, about 1 minute. Remove from heat and add remaining salt, pepper, nutmeg, 1/2 Cup of Gruyère, Parmesan and green onion. Pour 1/3 of this mixture into an 8x11x2-inch baking dish. Add the cauliflower into the dish, then spread remaining sauce evenly over the cauliflower. In a separate bowl, combine the bread crumbs with the remaining Gruyère, then sprinkle into baking dish. Melt the remaining 2 Tablespoons of butter and drizzle over the top. Sprinkle with salt and pepper if desired. Bake for 25-30 minutes or until the toppings are browned. Serves 4-6.