INGREDIENTS
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1 head cauliflower (about 3 pounds), cut into large florets
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2 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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2 cups hot milk (I used 2%)
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½ teaspoon salt
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½ teaspoon freshly ground pepper
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¼ teaspoon nutmeg
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¾ cup freshly grated gruyere, divided
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½ cup freshly grated parmesan
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¼ cup panko breadcrumbs
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¼ cup fresh parsley, chopped