Cup of Yum
1. Prepare the cauliflower: Bring a large pot of water to a boil, then add the salt. While waiting, cut the cauliflower into florets and the stem into small cubes. Add the stem pieces to the boiling water and cook for 2 minutes. Then, add the florets, bring the water back to a boil, and cook for 5 minutes. Once done, drain the cauliflower very well.2 lbs cauliflower / 1 kg + ½ tablespoon fine sea salt
2. Meanwhile, preheat the oven to 350°F/180°C and prepare the white sauce.

White sauce:

Cup of Yum
1. Heat the milk in the microwave or in a small pot on the stovetop.2 cups whole milk / 500 ml
2. Make white sauce: Melt the butter in a small saucepan. Sprinkle the flour over the butter and stir for 1 minute until it turns slightly golden. Slowly pour in the hot milk, stirring constantly to avoid lumps.2 tablespoons butter / 30 g + 2 ½ tablespoons all-purpose flour/ 20 g + milk
3. Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly.
4. Add the grated cheese and mustard and stir until melted. Season with nutmeg, salt (generously, taste), and pepper, then mix in the chopped parsley.1 ½ cups cheese / 150 g + 1 tablespoon Dijon mustard + a few gratings of nutmeg + fine sea salt and ground black pepper + 2 tablespoons parsley

Cauliflower gratin:

1. Combine ingredients: Lightly grease the baking dish with butter. Place the cauliflower into the dish and pour the white sauce over it. Gently stir to combine.
2. Add topping: In a small bowl, mix the Parmesan cheese and breadcrumbs, then sprinkle the mixture evenly over the cauliflower. Dot the top with small pieces of butter.3 tablespoons Parmesan + 2 tablespoons dried breadcrumbs + 1 tablespoon butter
3. Bake for 25 minutes or until the top is golden. If it's not golden enough, increase the oven temperature to 400°F (200°C) and bake for an additional 5 minutes or until the crust turns golden.
4. Rest: Let the cauliflower in white sauce sit for 5 minutes before serving.