Cauliflower Au Gratin

I've never made an au gratin before, and though we tend to avoid dairy I thought I could lighten it up a bit. This was laborious as all get-out... when am I going to learn that Bechamel sauces and sauces like this one that require constant tending on the stovetop do not mesh well with a toddler in need of constant entertainment! I omitted additional butter that the original recipe called for, and I used 2% milk instead of whole. It still sank my battleship. In a good way. In a good, but in small doses because I have to wear a bathing suit in less than a month kind of way.

Cauliflower Gratin
Adapted from Ina Garten

1 (3-pound) head cauliflower, cut into large florets
1 t salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided (I used Emmetaller instead)
1/2 cup freshly grated Parmesan (I used romano instead)
1/2 cup fresh bread crumbs (I used not fresh instead)

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.