CAULIFLOWER AU GRATIN
Servings: 8

3 pounds cauliflower, cleaned, cut into 2-inch flowerets
1 small onion, chopped
1/4 cup melted butter, divided use
1/4 cup flour
4 cups hot milk
salt and pepper to taste
1/8 teaspoon grated nutmeg
1 cup grated Swiss cheese
1 teaspoon melted butter

In a kettle of salted boiling water, cook the cauliflower flowerets for 3 to 4 minutes, or until tender.

Drain cauliflower, and plunge into ice cold water to stop the cooking. Drain cauliflower. Pat dry, and transfer to a buttered 2-quart baking dish.

Preheat oven to 350 degrees.

In a saucepan, cook the onion in 3 Tablespoons of butter over moderate low heat, stirring until it is softened. Stir in the flour and cook the roux over low heat, stirring, for 3 minutes.

Add milk and whisk over moderate heat until the sauce thickens. Simmer the sauce for 10 minutes. Season with salt, pepper and grated nutmeg.

Pour the sauce over cauliflower. Sprinkle the cheese over the sauce. Pour the remaining butter over the cheese.

Bake until sauce in golden brown.

CAULIFLOWER WITH CHEDDAR SAUCE:
A variation of this recipe uses the cream sauce with the addition of 2 cups grated cheddar cheese, and dry bread crumbs sprinkled over the top of cauliflower. (I would omit the nutmeg if I were to use grated cheddar.)