Cauliflower Gratin

Heat oven to 350 degrees.

Steam the cauliflower flowerettes for only about 3 minutes. You want them to have just a little give, since they are going to be cooking in the oven for a half hour. Run cold water on the flowerettes to stop the cooking.

Saute garlic in butter for about 30 seconds over moderate heat. Add white wine and reduce for a couple minutes. Add flour, form a roux and cook the roux for 1 minute. Mix in milk, whisking to prevent lumps. When the milk comes up to a simmer, add the cheeses. Continue whisking until the cheeses are melted. Taste the sauce. If you think it is salty enough, skip adding the salt. If you think it needs more, and remember, the cauliflower hasn’t been seasoned, add salt, pepper and thyme. Add cream. Allow to come back up to the simmer and let it cook, stirring occasionally, for about 5 minutes.

Arrange the flowerettes in a 9×13 greased baking dish. Pour sauce over the flowerettes and bake for half an hour.