Ina Garten's highly rated recipe for baked cauliflower gratin is a recipe that is prepared by combining bechamel, several cheeses and blanched cauliflower with kitchen ingredients to create a cheesy, roasted dish. This recipe is rated easy, serves four to six people, and takes 50 minutes to prepare.
Preheat the oven to 375 degrees Fahrenheit with a rack in the middle.
Blanch three pounds. or about one large head, of fresh cauliflower florets in a large pot of boiling salted water for five minutes. Florets should be tender but still firm. Drain the florets.
Melt 2 tablespoons of salted butter in a medium saucepan over low heat. Add 2 tablespoons of flour to the butter, stirring constantly with a wooden spoon for two minutes. Slowly pour 2 cups of hot milk into the butter-flour mixture. Boil the mixture while whisking until it becomes a thick sauce. Remove the sauce from the heat, and add 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/4 teaspoon of nutmeg, 1/2 cup of shredded Gruyere cheese and 1/2 cup of grated Parmesan. Stir until the cheeses melt.
Pour 1/3 of the sauce on the bottom of an 8x11-inch baking dish. Place the drained cauliflower on top, and spread the remainder of the sauce on top. In a small bowl, combine 1/4 cup of bread crumbs with 1/4 cup of shredded Gruyere cheese, and sprinkle over the dish. Drizzle 2 tablespoons of butter over the gratin. Bake the dish for 25 to 30 minutes or until the top is browned.