Cauliflower Au Gratin

Ingredients

6 cups cauliflower cut into large florettes
3 Tablespoons butter
3+ Tablespoons flour
1 bay leaf
½ small onion
¼ t. whole cloves
¼ t. whole peppercorns
3 cups milk
4 t. Dijon mustard
3 cups total grated Jarlsberg, Compté, Cantal, Gruyere, or a mix of any good sharp cheese
½ t. ground nutmeg
Salt and pepper to taste

Procedure
Bring milk almost to a boil, remove from heat, add the onion, bay, peppercorns and cloves and let infuse for 10 minutes.

Melt butter in a saucepan.

Add enough flour to make a thick paste (roux).

Stir over low heat for 3 minutes to cook out a little of the flour taste.

Strain the infused milk and slowly add to the flour mixture, whisking until sauce is smooth and thick.

Stir in the nutmeg, cheese and mustard, and season to taste.

Put the cauliflower into a buttered casserole, pour the creamy cheese sauce over, sprinkle with bread crumbs, dot with butter and bake 20 minutes until golden brown.

Serves 6.