Ingredients:
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Directions:
Pulse bread, 2 tablespoons butter, salt and 1/8 teaspoon pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside.
Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1-tablespoon salt and cauliflower; cook until outsides are tender, but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running water until no longer hot. Leave cauliflower in colander to drain.
Heat butter in a large skillet over medium heat; when foam subsides, add shallot and cool until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to a boil. Stir in nutmeg, cayenne, ¼ teaspoon salt, pepper, thyme, and ½ cup cheese until incorporated. Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11 by 7-inch (2-quart) gratin dish. Sprinkle remaining 2 tablespoons cheese evenly over surface, then sprinkle evenly with breadcrumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately. |
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