Cauliflower Gratin - Master recipes

Name: Cauliflower Gratin - Master recipes
Ingredients: 1 head cauliflower, cored, broken into bite-sized florets (see How to Cut and Core Cauliflower ) -; 2 medium-small leeks, cleaned, halved lengthwise, sliced into 1/4-in thick slices, white and light green parts only, about 2 cups -; 2 tablespoons butter -; 2 tablespoons all-purpose flour -; 1 1/3 cups milk -; 4 ounces Gruyere cheese, grated -; 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme -; 1/8 teaspoon grated nutmeg -; 1 teaspoon salt -; Black pepper -; Topping: -; 1 1/2 cups fresh breadcrumbs (3 slices sandwich or rustic bread, pulsed in a food processor) -; 1 tablespoon butter -; 1/4 teaspoon salt -

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Cook the leeks: Melt butter on medium heat in a medium sized saucepan. Add the sliced leeks and gently cook until completely softened, about 8 to 10 minutes. Lightly steam the cauliflower: While the...

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Ingredients

1 head cauliflower, cored, broken into bite-sized florets (see How to Cut and Core Cauliflower ) -
2 medium-small leeks, cleaned, halved lengthwise, sliced into 1/4-in thick slices, white and light green parts only, about 2 cups -
2 tablespoons butter -
2 tablespoons all-purpose flour -
1 1/3 cups milk -
4 ounces Gruyere cheese, grated -
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme -
1/8 teaspoon grated nutmeg -
1 teaspoon salt -
Black pepper -
Topping: -
1 1/2 cups fresh breadcrumbs (3 slices sandwich or rustic bread, pulsed in a food processor) -
1 tablespoon butter -
1/4 teaspoon salt -