Cauliflower Gratin

Cauliflower is one of those veggies that's super good for you but really doesn't have much of a taste. I like to bake it at high heat and get it all crispy on the outside.  Tonight for Sunday dinner, I decided to try this cauliflower gratin. I added broccoli too thinking it was a nice addition.

Cauliflower Gratin
Recipe from ??

1 head cauliflower, divided into 1 in florets
4 T unsalted butter, divided
1 c diced onions
2 tsp minced fresh garlic
3 T flour
1 1/4 c whole mil
1/2 tsp each salt, pepper and grated nutmeg
1/4 tsp cayenne pepper
1/2 c grated Gruyere
1/2 c grated Parmesan, divided
1/2 c fresh bread crumbs
1 tsp chopped fresh thyme

Preheat oven to 425.

Coat a 2 quart baking dish with nonstick spray. Cook cauliflower in a pot of boiling salted water until crisp-tender, 2-3 minutes, drain, rinse with cold water, drain again.

Melt 2 T butter in a skillet over medium-high heat. Add onions and garlic and cook until softened, 5 minutes.

Whisk in flour and cook, whisking constantly, 2 minutes. Slowly whisk in milk until thickened, 2-3 minutes. Add salt, pepper, nutmeg and cayenne. Off heat, stir in Gruyere and 1/4 c Parmesan, then stir in cauliflower until completely coated; transfer to prepared baking dish.

Melt remaining 2 T butter, combine with bread crumbs, remaining 1/4 c Parmesan and thyme; season with salt and pepper. Sprinkle crumbs over gratin and bake until crumbs are golden brown and sauce is bubbly, 25-30 minutes. Let gratin rest 10 minutes before serving.