Baked Cauliflower Custards
Ingredients
- 1 head cauliflower (about 1 ½ pounds), cut into small florets (about 8 cups)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 tablespoons coarsely grated Parmigiano-Reggiano
- Pinch of freshly grated nutmeg
- 1 ½ cups finely grated Gruyere (about 4 ounces)
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