Cauliflower Au Gratin

Dairy is a treat for me. I usually only eat it once a month so when I do eat it, i EAT IT! This lovely dish has both Gruyere and Parmesan -- oh and butter! The bit of nutmeg made this extra special. There were only four of us and this pan did not make it to morning... *nom nom*

Cauliflower Au Gratin

Ingredients

·         1 (3-pound) head cauliflower, cut into large florets

·         Kosher salt

·         4 tablespoons (1/2 stick) butter , divided

·         1 Tbsp Arrowroot

·         1 14 oz can coconut milk

·         1/2 teaspoon freshly ground black pepper

·         1/4 teaspoon grated nutmeg

·         ½ + ¼ C freshly grated Gruyere, divided

·         1/2 C freshly grated Parmesan

Directions

Preheat the oven to 375 degrees F.

Cook the cauliflower  florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain .

Meanwhile, butter in a medium saucepan over low heat. Add the arrowroot, stirring constantly with a wooden spoon for 2 minutes. Pour the coconut milk into the butter-arrowroot mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg , 1/2 cup of the Gruyere,and the Parmesan .

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish . Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Sprinkle the remaining ¼ cup of Gruyere on top. Sprinkle with salt and pepper. Bake for 25 minutes, until the top is just browning. Serve hot or at room temperature.