Ingredients
1 tbsp butter
¼ tspn cumin
½ cups grated parmesan cheese
¾ cup milk
2½ cups cauliflower
1. Cut cauliflower into 1½" florets. In a small heavy saucepan
melt the butter over moderately low heat, add the cumin and the flour, and cook
the roux, stirring, for 3 minutes. Add the milk in a slow stream, whisking,
bring the mixture to a boil, whisking, simmer the sauce for 1 minute.
2. Stir in 4 tablespoons of the parmesan and salt and pepper to taste and
cook the sauce over low heat, stirring, until the cheese is just melted. Remove
the pan from the heat and keep the sauce warm.
3. In a steamer set over boiling water steam the cauliflower, covered,
for 5 minutes, or until it is just tender, and transfer it to a buttered 3-cup
baking dish.
4. Drizzle the cauliflower with the sauce, sprinkle it with the remaining
1 tablespoon parmesan, and bake the gratin in the upper third of a preheated
400ºF oven for 15 minutes, or until it is golden and bubbly.
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