Lunch: Cauliflower Gratin

Ingredients

1 1/2 cups/750 ml milk
1 bay leaf
1 clove garlic, split
3 tablespoons butter
3 tablespoons flour
1/2 cup/50 g grated Gruyere cheese
Kosher salt and freshly ground black pepper

Instructions

Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
Heat the oven to 425 degrees F/210 degrees C.
Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.