Makes 4-6 servings
11/2 cups (loosely packed) grated cheese - a mixture of cheddar, aged jack, Parmesan or Romano, aged Gouda
2 cups warm well-seasoned béchamel (see recipe below)
3 cups blanched, steamed, or lightly roasted cauliflower florets
1/4 cup bread crumbs
1. Heat oven to 375 degrees. Add 1¼ cup of the grated cheese to the warm béchamel and stir until cheese is melted. Butter a Pyrex or ceramic gratin dish with at least a 1 quart capacity. Add the cauliflower. Pour the cheese sauce over the cauliflower. Sprinkle the bread crumbs and reserved cheese on top. Bake until lightly brown and bubbly.