1 head	cauliflower florets
2 tablespoons	unsalted butter
3 tablespoons	all-purpose flour
2 cups	hot whole milk
1 teaspoon	kosher salt
½ teaspoon	ground black pepper
¼ teaspoon	ground nutmeg
½ cup	grated Gruyere cheese
½ cup	grated Parmesan cheese
¼ cup	fresh bread crumbs
¼ cup	grated Gruyere cheese
2 tablespoons	unsalted butter

1. Blanch cauliflower in salted water for 5 minutes.
2. Meanwhile, melt butter. Add flour and cook 2 minutes, stirring constantly.
3. Add milk, stir until thickened. Remove from heat. Stir in salt, pepper, nutmeg, and cheeses.
4. Coat bottom of 9x13-inch pan with a third of the sauce. Place cauliflower on top and spread remaining sauce evenly on top.
5. Combine bread crumbs and remaining ¼ cup Gruyere. Sprinkle on top.
6. Melt remaining 2 tablespoons butter. Drizzle over gratin. Sprinkle with salt and pepper.
7. Bake at 375 degrees for 25 to 30 minutes.