Gratin de chou-fleur

Boil a pot of salted water. Wash the cauliflower and separate it or cut it into small bunches. Boil them for 8 minutes, check with a fork that they are cooked but not soft. Strain well and place in a flat ovenware.

While the cauliflower cooks, start the Bechamel sauce:

Melt a tablespoon of butter or oil, when hot add 1 tablespoon of flour and cook for a minute. Slowly add some milk while stirring constantly so the sauce thickens without chunks. when all the milk is used, let it thicken a little more and add salt pepper and grated cheddar.

Pour the sauce on the cauliflower, mix a little and cover the surface with a cup of grated swiss cheese.

Broil until a cheesy golden crust has formed but be careful not to burn it, it goes fast!

I cauliflower

2 cups milk

1tbsp butter or oil

1 tbsp flour

1 cup grated cheddar

1 cup grated swiss cheese

salt and pepper to taste