This is my version of my Cauliflower Gratin incorporating more layers of flavor and technique:

Ingredients:

For the Roasted Cauliflower:

• 1 medium head of cauliflower, cut into florets

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground nutmeg

• Salt and freshly ground black pepper to taste

For the Bechamel Sauce:

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 cup whole milk, warmed

• 1/2 cup heavy cream, warmed

• 1/2 cup grated Gruyère cheese

• 1/2 cup grated aged cheddar

• 1/4 cup grated Parmesan cheese

• 1/4 teaspoon Dijon mustard

• 1/4 teaspoon ground white pepper

• A pinch of cayenne pepper

For the Herb Crumb Topping:

• 1/2 cup panko breadcrumbs

• 1 tablespoon unsalted butter, melted

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon fresh thyme leaves

• 2 tablespoons grated Parmesan cheese

• Zest of 1 lemon

Optional Additions:

• 2 slices of prosciutto or pancetta, finely chopped and crisped (optional)

• 1/4 cup caramelized onions for added sweetness and depth

Instructions:

Step 1: Roast the Cauliflower

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Toss the cauliflower florets with olive oil, smoked paprika, nutmeg, salt, and black pepper.

3. Spread the cauliflower in a single layer on the baking sheet. Roast for 20 minutes, flipping halfway, until golden brown with slight charred edges. Set aside.

Step 2: Make the Bechamel Sauce

1. In a medium saucepan, melt the butter over medium heat.

2. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture turns light golden.

3. Gradually pour in the warm milk and cream, whisking continuously to prevent lumps.

4. Bring the mixture to a simmer and cook until it thickens (about 3-5 minutes).

5. Remove from heat and stir in the Gruyère, cheddar, Parmesan, Dijon mustard, white pepper, cayenne, and a pinch of salt. Adjust seasoning to taste.

Step 3: Prepare the Herb Crumb Topping

1. In a small bowl, mix the panko breadcrumbs with melted butter, parsley, thyme, Parmesan cheese, and lemon zest.

2. Stir until evenly combined. If using prosciutto or pancetta, mix it in as well.

Step 4: Assemble the Gratin

1. Lower the oven temperature to 375°F (190°C).

2. Lightly grease a large baking dish. Spread the roasted cauliflower evenly across the dish.

3. Pour the cheese bechamel sauce over the cauliflower, ensuring every floret is coated.

4. Sprinkle the herb crumb topping evenly over the top.

Step 5: Bake and Serve

1. Bake the gratin in the oven for 20-25 minutes, or until the topping is golden brown and crispy, and the sauce is bubbling around the edges.

2. Let it cool for 5 minutes before serving. Garnish with fresh parsley or thyme for a final touch.