BECHAMEL SAUCE:

1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/4 tsp. salt
1 small bay leaf; broken in two
salt, white pepper and a pinch of nutmeg, to taste

In a saucepan, melt butter over low heat, when butter starts to foam, add flour and using a wooden spoon stir constantly to create a smooth paste. Remove pan from heat and let stand.

Meanwhile, combine milk and salt in a medium saucepan, heating it until just below boiling point. Add the hot milk to the paste, whisking vigorously to thoroughly blend and prevent lumps, add bay leaf. Return the mixture to the a medium heat, bring to a boil. When a boil is reached and sauce is smooth, reduce heat to low, and simmer, whisking occasionally, until the sauce is smooth and thickened, remove bay leaf. Season with salt, white pepper and nutmeg to taste, and set aside until ready to use.

Makes about 2 cups.

GRATIN:

1 tbsp. salt
1 tsp. white wine vinegar
1 head cauliflower, broken into florets
2 cups Bechamel sauce
1 cup cheddar cheese, finely grated
salt and white pepper, to taste

Preheat oven to 375°F.

Add salt and vinegar to a saucepan of boiling water (the acid in vinegar helps keep cauliflower white). Cut cauliflower into 1 1/2-inch wide florets. Boil florets until just tender, about 4 to 5 minutes, drain well without rinsing, pat dry.

Arrange the cauliflower in a buttered baking dish just large enough to hold cauliflower in a single layer. Return the Bechamel sauce to the stove, bring it to a simmer and gradually stir in the cheese. Spoon Bechamel over the cauliflower.

BASIL CRUMB TOPPING:

1/2 cup Parmesan cheese
1/2 cup dried bread crumbs
1 tbsp. fresh basil, chopped
2 tbsp. olive oil

In a small bowl, combine Parmesan cheese, bread crumbs and basil, and mix with olive oil and sprinkle evenly over cauliflower.

Bake at 375°F in center of oven until Gratin is bubbling and lightly browned on top, about 20 to 25 minutes. Serve hot, or at room temperature.

Submitted by: Steve Twinn