Gratin de chou-fleur

Cooking the cauliflower:

1. 1Preheat the oven to 180°C.
2. 2Cut the cauliflower into small florets and wash thoroughly.
3. 3Put the milk in a large saucepan, adding a little salt.
4. 4Cook the cauliflower in the milk for about 10 minutes, until tender.
5. 5Drain and set the cauliflower florets aside, keeping the cooking milk to make the béchamel.

Preparing the béchamel:

1. 6In a saucepan, melt the butter over medium heat.
2. 7Add the flour and mix to make a roux.
3. 8Cook the roux for 2 minutes, stirring constantly.
4. 9Pour the cauliflower cooking milk in a thin stream over the roux, while continuing to mix.
5. 10Bring to a boil while continuing to stir to avoid lumps forming.
6. 11Reduce the heat and let the béchamel sauce cook for a few more minutes, stirring occasionally, until it thickens.
7. 12Grate the Emmental, then stir part of it into the béchamel sauce (set some aside for the gratin).
8. 13Mix until the cheese is well melted.
9. 14Season the sauce with salt and grated nutmeg.

Assembling and baking the cauliflower gratin:

1. 15Arrange the cauliflower florets in a gratin dish.
2. 16Pour the béchamel sauce over the top, making sure each floret is well covered.
3. 17Cover with grated Emmental before baking au gratin.
4. 18Bake the cauliflower gratin for about 15 minutes, until nicely golden on top.